This is absolutely to die for!!! I am not a huge pumpkin fan but I LOVE fall and that means Fall recipes. I have learned that almost any comfort food or favorite food can be transformed into a low carb one. Or at least that’s my mission. There are tons of fall recipes running the web right now and all of them look yummy. Luckily for me I live in the Midwest and I will have tons of time to make some of these because it is already in the 40s. So pumpkin pie was always my Thanksgiving must haves and honestly I never really ate the crust anyways. It was always dry and flavorless, compared to the overwhelming taste of pumpkin. So I cant lie I am not to sad to give up the crust. This recipe was perfect and tasted just like I remember pie tasting.
So I am a HUGE Aldi supporter so I will show you what I got from there for this recipe
Crust-less Low Carb Pumpkin Pie
15 oz pumpkin (not pumpkin pie mix)
1/2 C almond milk
4 beaten eggs
2 tsp vanilla
1/4 C sweetener
1/2 tsp salt
2 tsp pumpkin spice
1 tsp cinnamon
- Preheat oven to 350 degrees.
- Beat eggs and milk together. Mix in all other ingredients.
- Place in an oiled 8×8 pan and bake for 30 minutes.