Crustless Pumpkin Pie

Crustless Pumpkin Pie

2 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

Use liquid Splenda to get 148 Calories; 6g Carbohydrate; 2g Dietary Fiber per serving.


1 pound Canned pumpkin
1/2 teaspoon Salt
1 cup Splenda bulk; or 24 packets
3 Eggs
1 teaspoon Cinnamon
1/2 teaspoon Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Allspice
1 pinch Ground cloves
1 cup Heavy cream

Original recipe makes 4



Preheat oven to 425F.

Mix all ingredients, except cream, with hand mixer, until well mixed. Then add cream and blend well.

Pour into a Pam-sprayed pie pan and bake until set and brown, approximately 45 min (ovens vary).

Serve with whipped cream topping.

Per Serving: 160 Calories; 13g Fat (70.1% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 111mg Cholesterol; 168mg Sodium.

Verified by stevemur
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[I posted this recipe.]
Pami 9y ago

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