Are you looking forward to all the Thanksgiving goodies but dreading what it will do to your waistline? Sharing delicious traditional foods with family is what this holiday is all about. But delicious doesn't necessarily have to always be the most calorie-laden recipe that grandma has made for years. It won't hurt to have at least one alternative that you can enjoy - like Pumpkin Pie - that doesn't rack up the calorie count. Between the stuffing, the candied sweet potatoes, the mashed potatoes with turkey gravy, the cheesy broccoli casserole, the hot buttered rolls - you'll have plenty of the good stuff. So why not have one guilt-free choice at the dessert table?
This Crustless Pumpkin Pie is easy to make (have you ever struggled with the homemade pie crust?) and won't blow your budget either. Here's the simple recipe:
Ingredients
- 1 can (15oz) of pumpkin
- 12 oz unsweetened almond milk
- 3 eggs
- 1/2 tsp Sea Salt
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Pure Vanilla Extract
- 1/4 cup Stevia (this is a crystallized plant-based zero-calorie sweetener)
Instructions
- Preheat oven to 400 degrees
- Combine all ingredients in a small bowl or mixer to really blend ingredients well
- Use a 9″ pie pan. Spray with cooking spray or grease lightly with olive oil.
- Bake at 400 degrees Fahrenheit for 15 minutes
- Reduce heat to 325 degrees Fahrenheit and cook for an additional 45 minutes or until you can insert a knife in the center and it comes out clean.
- Remove from oven, let cool on a cooling rack.
fresh out of the oven
My family enjoys this Crustless Pumpkin Pie with a scoop of sugar-free whipped topping and you will never miss the extra calories. It keeps well in the refrigerator if you want to make it ahead. You probably won't have to worry about storing it afterward - you won't have any left over!
Both photos are my own, taken with Samsung Galaxy Note 5.
