Description
This keto crustless pumpkin pie is a delicious and easy dessert option for those following a low-carb diet.
Ingredients
Scale
- 1 1/2 cups pumpkin puree
- 1 cup heavy cream
- 3/4 cup erythritol or preferred sweetener
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, heavy cream, erythritol, eggs, pumpkin pie spice, vanilla extract, and salt. Mix until smooth.
- Pour the mixture into a greased pie dish.
- Bake for 45-50 minutes or until set in the center.
- Allow to cool before serving.
Notes
- This pie is best served chilled.
- Store leftovers in the refrigerator for up to 5 days.
- Can be topped with whipped cream if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg