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Description
A simple, low-carb pumpkin pie without a crust, perfect for a quick dessert.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1/2 cup sweetener (erythritol or preferred low-carb option)
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9-inch pie dish.
- In a bowl, mix pumpkin puree, eggs, sweetener, and heavy cream.
- Add vanilla extract, pumpkin pie spice, cinnamon, and salt. Stir well.
- Pour mixture into the pie dish.
- Bake for 45-50 minutes, or until set.
- Let cool before slicing.
Notes
- Store leftovers in the refrigerator for up to 4 days.
- For a richer flavor, use coconut cream instead of heavy cream.
- Top with whipped cream if desired.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 3g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg