I was diagnosed with diabetes about 4 years ago. Of course we all know the thing that raises our blood sugar most is carbohydrates, and when it comes to sugar-free pies, the culprit is the carbs in the wheat flour of the crust. That is why I make a crustless pie, and not just for the holidays, but any time I get a hankerin’ for it.
Once cooled, this pie comes out of the pan in whole slices, doesn’t fall apart and tastes awesome.
CRUSTLESS PUMPKIN PIE
1 can pumpkin
4 large eggs
sweetener to equal 1 cup + 4 teaspoons sugar
1/2 teaspoon salt
1 3/4 teaspoon pumpkin pie spice
3/4 cup heavy cream (whipping cream)
Grease a 9 inch pie pan.
Preheat oven to 350 degrees.
Stir all ingredients together well and pour in pie pan
Bake 50 to 55 minutes, until center is set.
Chill before slicing, keep refrigerated.
Can top with
WHIPPED CREAM
3/4 cup heavy cream
1/2 teaspoon vanilla
sweetener to equal 1/4 cup sugar
Beat at high speed until stiff peaks form.