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Low Carb Pumpkin “Pie” Recipe

Cook time: 35 Minutes
Prep time: 25 Minutes
Idle time:
Level Easy
Servings:  People
Unit: 
6g
Carbs
6g
Sat. fat
2g
Fibers
100mg
Sodium
2.5g
Protein
115kcal
Calories

Ingredients

  • 15 oz Salt-Free Canned Pumpkin
  • 1 tsp Ground Cinnamon
  • 1 tsp Fresh Ginger finely grated
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Salt
  • 3/4 cup Granulated SPLENDA® No-Calorie Sweetener
  • 2 Eggs
  • 1 Egg Yolk
  • 1 1/2 cups Whole Cream
  • 1 tsp Vanilla Extract

Instructions

  1. Preheat oven to 350°F.
  2. In medium saucepan, add pumpkin, cinnamon, ginger, nutmeg and salt. Simmer for 15 minutes, stirring constantly.
  3. Add SPLENDA®and stir to combine. Remove from heat.
  4. Whisk eggs and yolk in medium bowl. Add cream and vanilla, and whisk on medium speed until well combined.
  5. Add pumpkin to egg mixture, whisking to combine.
  6. Pour filling into deep dish 9-inch Pyrex pie plate.
  7. Bake 35 to 40 minutes, or until edges are firm, and center jiggles slightly.
  8. Cool on wire rack for 3 hours.
  9. To serve, cut wedges of the “pie” and top with a dollop of whipped cream

Additional Information

Nutrition Facts
Low Carb Pumpkin “Pie”
Amount Per Serving
Calories 115
% Daily Value*
Sodium 100mg4%
Total Carbohydrates 6g2%
Dietary Fiber 2g8%
Protein 2.5g5%
* Percent Daily Values are based on a 2000 calorie diet.

You can also bake the pumpkin custard in individual ramekins.

 

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