Crust-less Low Carb Pumpkin Pie

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

Aldis sweetener

 

 

Pumpkin pie

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

Directions:

  1. Preheat oven to 350 degrees.
  2. Beat eggs and milk together. Mix in all other ingredients.
    pumpkin pie uncooked 2 pumpkin pie uncooked
  3. Place in an oiled 8×8 pan and bake for 30 minutes.

 

 

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