Low Calorie Crustless Pumpkin Pie

• Vegetarian
• Gluten free

• Produce

  • 1 (15 oz. can Pumpkin, Pure

• Refrigerated

  • 2 Egg whites

• Canned Goods

  • 1/2 cup Half or coconut milk, half

• Baking & Spices

  • 3/4 cup Erythritol or sugar
  • 2 tsp Pumpkin pie spice

Found on foodiefiasco.com

Description

Ingredients

• 1 (15 oz.) can pure pumpkin
• ½ cup half + half or coconut milk
• 2 egg whites (or 2 eggs worth of egg replacer)
• ¾ cup erythritol or sugar
• 2 teaspoons pumpkin pie spice

Directions

• Preheat oven to 350°F. Grease an 8-inch pie pan and set aside. I use a springform pan because it makes the pie much easier to remove from the pan and slice, but you can use a regular pie pan if that’s what you have.
• In a large bowl, combine all the ingredients and whisk until very thoroughly combined. Pour the mixture into the prepared pie pan and bake in the oven for about 50 minutes, until the pie is mostly firm. I would start checking it at 40 minutes and let it bake for up to 60 minutes. This pie can be a little finicky in terms of baking time, so I would keep an eye on it and take it out once its pretty firm to the touch but definitely before it starts to look burned. Note that it will also firm up once chilled. The texture will depend on whether you use egg whites or egg replacer, half and half or coconut milk, or sugar or erythritol. Chill the pie in the fridge for at least two hours before serving. Depending on how the texture turns out, sometimes I like to freeze the pie for 30-60 minutes before serving to firm it up and/or cut down on chilling time. Devour.

Nutrition