Low-Carb Crustless Pumpkin Pie

The Best Part of a Pumpkin Pie...The Filling!...Only 57 Calories and 3 Net Carbs Per Slice!

Pumpkin Pie has always been my favorite dessert. Honestly, I make this recipe all year round because I adore it so much. The filling of a pumpkin pie has always been the main attraction for me. In fact, most of the time, when presented with a regular version, I tend to scoop out the middle and leave the crust. There is just never enough of the good stuff for me, so I decided to create a crustless version. This dessert's texture is a little heartier than a traditional pumpkin pie filling, which makes it oh so satisfying. Perfect pumpkin flavor with all the warm spices, this will become your go-to holiday dessert. As always, it's free of gluten, sugar, and dairy. No need to wait until thanksgiving. Make it NOW!

Crustless Pumpkin Pie

Ingredients:

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1 15 oz. can of pumpkin (puree not pie filling)

2 large eggs

3 Tbsp original Nutpods (you can also use unsweetened almond or coconut milk)

1 tsp vanilla extract or vanilla bean paste (I like Nielsen-Massey pure vanilla bean paste)

2 Tbsp Swerve brown sugar

3 Tbsp Swerve granulated

1/2 C Highkey Pancake Mix

1/4 C Anthony's Organic Oat Fiber

1/4 tsp salt

1/4 tsp nutmeg

2 tsp cinnamon

1/2 tsp pumpkin pie spice

1/2 tsp baking powder

Directions:

In a large mixing bowl, combine the pumpkin, eggs, Nutpods, Swerve brown sugar, and Swerve granulated. Whisk until thoroughly combined. Next, add the Highkey pancake mix, Oat fiber, salt, nutmeg, cinnamon, pumpkin pie spice, and baking powder. Mix well. Pour into the prepared cake pan and bake for 40 minutes. Remove from the oven and cool completely in the pan on a wire rack. Store in the refrigerator.

Nutrition Facts

Serving Size: One slice

Calories: 57

Fat 3 grams

Net Carbs 3 grams

Dietary Fiber 7 grams