Crustless pumpkin pie
1 Point
This fall-inspired crustless pumpkin pie dessert is part pie, pie soufflé. With a filling this good, you won’t miss the crust.
Serves 8
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Thanks to Shelia
Ingredients
Cooking spray
4 spray(s)
Egg
2 large egg(s)
Unsweetened vanilla almond milk
1 cup(s)
Monk fruit sweetener with erythritol
½ cup(s)
Pumpkin pie spice
2 tsp
Vanilla extract
1 tsp
Ground ginger
¾ tsp
Table salt
¼ tsp
Canned pumpkin puree
15 oz
Light aerosol whipped cream
8 Tbsp
Instructions
Preheat the oven to 375°F. Coat a 9-inch pie plate with cooking spray.
In a large bowl, whisk the eggs until well blended.
Whisk in the almond milk, monk fruit sweetener, pumpkin pie spice, vanilla, ginger, salt, and pumpkin.
Pour into the prepared pie plate. Bake until a thin knife inserted in the center comes out clean, 45 to 50 minutes.
Let cool to room temperature. Cut into 8 wedges and serve each wedge with 1 tbsp whipped topping. (You can also serve this chilled.)
Serving size: 1 wedge
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