Friday, December 24, 2010


After looking around on the internet for a crustless pumpkin pie recipe, and finding several, I settled on this one, which is simply the recipe off the Libby's 100% Pumpkin label, with a couple of minor changes to make it lower in carbs and free of grains. 

Crustless Pumpkin Pie

Makes a 9" deep dish pie

2 eggs
15 oz. pumpkin, canned, no salt added
30 drops Stevia sweetener
1/2 tsp. sea salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1.5 cups (12 fluid oz.) heavy cream (whipping cream)


1.  Preheat oven to 425 degrees fahrenheit.

2.  Beat eggs slightly in a medium bowl.

3.  Add remaining ingredients one at a time, blending well after each one.

4.  Pour mixture into a 9" deep dish pie plate that has been buttered or sprayed with cooking spray.

5.  Bake at 425 degrees fahrenheit for 15 minutes.

6.  Reduce oven temperature to 350 degrees fahrenheit and bake for an additional 40-50 minutes.

7.  Pie is done when a toothpick or knife inserted near center of pie comes out clean.

8.  Cool on a rack, then refrigerate until cold.

9.  Top with whipped cream, if desired.

This is the nutritional information for the whole pie, not including optional whipped topping:

1590 Calories
143.7g Fat
24.8g Protein
49.4g Carbohydrate
13.9g Dietary Fiber
35.5g Net Carbohydrate, of which 22.1g come from the pumpkin

This is the nutritional information for 1/8 of the whole pie, not including optional whipped topping:

198.8 Calories
18g Fat
3.1g Protein
6.2g Carbohydrate
1.7g Dietary Fiber
4.5g Net Carbohydrate, of which 2.8g come from the pumpkin

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