The recipe you suggested sounds great. Mix pumpkin, eggs, spices, and sugar with handheld or stand mixer until thoroughly combined. Solution #1 – Reduce the oven temperature. Super-easy and fast recipe for the Healthy Crustless Chocolate Pumpkin Pie! You can just ignore the ingredients and instructions for the crust! ♥. I have granulated stevia- will that work instead of the Splenda? Yes, and it is so easy to make and a healthier option if you are watching your nutrition intake. INGREDIENTS. Allow to thaw for at least 12 hours. This recipe is low carb, sugar free, and a Trim Healthy Mama S Fuel. On Thursday evening, after cramming the containers of leftover turkey and sweet potatoes into the fridge, we set out fresh forks and little dessert plates alongside the pies. Mom always mixes up her traditional pecan pie—and includes twice as many nuts as the original Betty Crocker recipe requires—because both feasts feel incomplete without it, but she generously grants me the liberty to play with the pumpkin. NOTE: I felt this had a strong cloves taste, whch I don't care for (hubby does). If you don't like the flavor of the cloves, just omit either the cloves or the pumpkin pie spice. Coconut Cream: You can either buy canned coconut cream, or refrigerate a can of coconut milk overnight and scrape off the thick coconut cream that solidifies at the top. With baited breath and crossed fingers, I licked the spatula (yum! In a food processor, add the cream cheese, pumpkin, sweetener, vanilla, cinnamon, and coconut … While most recipes include a can of condensed milk for thickening and sweetness, I opted for regular skim milk and plain nonfat Greek yogurt instead to lighten the pie and lower the fat. Servings: 12. Stripped away are the carby … A super quick and easy fall dessert that requires just 8 ingredients to make. I served it topped with low fat cool whip and a thin ginger snap cookie for crunch. https://www.inspiredhousewife.com/healthy-crustless-pumpkin-pie Using a food processor or hand mixer, add all the pumpkin pie ingredients and blend/mix until smooth. I do have stevia drops as well if that can be used? Crustless Pumpkin Pie. While testing this recipe, I discovered the secret trick to creating the perfect smooth pumpkin pie top: do NOT overbake it! I really appreciate it. Ingredients: 4 eggs, cracked and shelled; 15 ounces canned pumpkin; 8 ounces evaporated skim milk; 1/3 cup sugar; 1 tablespoon pumpkin pie spice; 1 teaspoon vanilla extract; ½ teaspoon salt; Instructions: Wash hands with soap and water for 20 seconds. I have always loved chocolate. Any ideas on time/temp adjustments? With 7.3 g of fat. Beat in the eggs, one at a time, until well blended. Don’t be thrown off by the missing crust, I promise you won’t even realize it’s gone. https://thefoodcafe.com/easy-healthy-crustless-pumpkin-pie-recipe Bake until the center appears … This gluten free healthy crustless pumpkin pie recipe provides a nice alternative dessert for those who cannot eat wheat. { Read More }, The Healthier Chocolate Treats cookbook is perfect for any and all chocolate lovers. It’s my pleasure Kristin! To offset the missing crust I made a brown sugar crumble that gets baked right into the top of the pie. Other than peach season, my family mainly pulls their pie plates off the dusty kitchen shelves for Thanksgiving and Christmas. I appreciate your feedback Shelley! However, if you want a completely vegan crustless pumpkin pie, I suggest you use the filling in my no-bake pumpkin cheesecake to make one. Its velvety texture easily slides down your throat, especially when topped with a dollop of luscious whipped cream, and its festive orange color practically begs you to shave off another sliver. This Easy Healthy Crustless Pumpkin Pie is the perfect recipe for your Holidays. Bake. Using a rubber spatula, transfer the mixture to the prepared pie plate. Makes 10 servings of 1/2 cup each. It is low calorie, low carbs and just all-around great for you. However, because this healthy pie lacks a crust to hold the filling together, the slices’ bottoms will fall apart as you slide them out of the pan! After just one bite, this pumpkin pie might turn into a Christmas tradition at your house too. Our recipe, One-Point Crustless Pumpkin Pie, simplifies the traditional ingredients of pumpkin pie.Libby’s 100% Pure Pumpkin is the best choice for this pumpkin pie recipe. Crustless Pumpkin Pie 1 can (15 oz.) Simply stunning! It’s well worth missing out on the crust because this pumpkin pie … The filling is the best part of the Pumpkin Pie! Our One-PointCrustless Pumpkin Pie is just 80 calories and delicious. Cut and serve. I strictly followed the back of the classic can of Libby’s until 2 years ago when I branched out and dressed up the dessert as a layered chocolate pumpkin pie with a gingersnap crust. Go on and indulge—there are only 54 calories in each slice! Required fields are marked *. Preheat oven to 375 F. Spray a 9-inch pie dish or multiple ramekins with cooking spray. Whether you prefer milk, dark or white, there are lots of treats inside for you! It adds just enough texture to the creaminess of the pumpkin filling that you will love. Your email address will not be published. When ready to thaw out your pie, remove it from the freezer and place it in the refrigerator. Based on the stevia products that you have, I actually recommend this pumpkin pie filling recipe of mine instead. Healthier Chocolate Treats contains 50+ brand new healthier recipes. I’m making this pie for someone who’s diabetic so I can’t use the maple syrup. To make it with even fewer calories you can use 2% or fat free evaporated milk. Actually, pumpkin is amazing for you. Or, this Texas Sheet Cake Recipe that has an amazing chocolate and cocoa icing that melts in your mouth. easy healthy crustless pumpkin pie recipe, easy pumpkin pie. I still maintained my “holy trinity” of pumpkin spices—cinnamon, nutmeg, and ginger—but in much better proportions! If you want to reduce your calories by 91 you can omit the crumble topping. (There’s no crust to support their weight and hold them together!) Better: Try CR’s recipe for crustless pumpkin pie (below), which gives you all the flavor while saving you the calories and fat from the crust. It already uses the vanilla creme stevia, and you can easily omit the crust to make it crustless as well. Bake for 1 hour and let cool 30 minutes before slicing to fully set. If you haven’t had a No Crust Pumpkin Pie it reminds me of a pumpkin flan. In this recipe I simply used 1 tablespoon of pumpkin pie spice which for whatever reason, turned out to be the perfect combination of spices that I love. What makes this pumpkin pie recipe so easy? We are not providing health care, medical or nutrition therapy services or attempting to diagnose, treat, prevent or cure in any manner whatsoever any physical ailment, or any mental or emotional issue, disease or condition. If you have never made a pie before this is an easy pumpkin pie recipe you can try and feel confidant that it will turn out with the great tasty pumpkin flavor and texture you love. But distracted by too many other Thanksgiving treats, I ran out of time to test my recipe until the night before the feast. ; 1/4 cup sorghum flour (you could also use whole grain wheat flour); 2 TBSP Ceylon cinnamon; 2 tsp ginger powder; 1/2 tsp cloves (powdered) with a vanilla frozen yogurt topping. This crustless keto pumpkin pie recipe is easy to make. Despite the little crack in its surface, it looked like a stereotypical pumpkin pie—firm, glossy, and dark orange—so I nestled it into the backseat of my car and drove down to my parents’ house. Crustless pumpkin pie is the perfect low carb and keto dessert!! This is great especially if you’ve just had quite a big meal before. A pie is the best way to celebrate Mix in the remaining ingredients. Flaky pie crust filled with smooth, sweet, creamy low carb pumpkin pie filling. If you don’t mind a small slit in the top, baking a few extra minutes firms up the filling, which helps the pieces hold together better. 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