Hey there, fellow culinary adventurers! Are you ready to dive into the delightful world of low-carb goodness? Today, we’re making a pie that’s so good, it’ll make your taste buds do the cha-cha! And guess what? It’s crustless! That means less fuss and more fun. So put on your apron, and let’s get baking!
Crustless Pumpkin Pie
This low-carb crustless pumpkin pie is the answer to all your “I really want pie, but my waistline says no” dilemmas. It’s simple, it’s tasty, and it’s keto-friendly! Who knew being healthy could taste this dreamy? Time to gather those ingredients!
Ingredients
Here’s what you’ll need to whip up this spectacular dessert:
- 1 can (15 oz) pure pumpkin puree
- 1 cup heavy cream
- 3 large eggs
- 3/4 cup sweetener (like erythritol or stevia)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
Now that we’ve got everything we need, let’s roll up those sleeves and get to it!
- First things first, preheat your oven to 350°F (175°C). Your kitchen is about to smell amazing!
- In a large mixing bowl, combine the pumpkin puree, heavy cream, eggs, sweetener, vanilla extract, pumpkin pie spice, cinnamon, and salt. Whisk them together like you’re trying to impress a judge on a cooking show. Make it frothy!
- Once your mixture is smooth and creamy, pour it into a greased pie dish. Don’t worry about fancy techniques; we’re making a crustless pie, remember? Less worries, more yum!
- Bake it in the preheated oven for about 45-55 minutes. You’ll know it’s done when the pie is set in the middle and your home smells like a fall festival.
- Let it cool for a few minutes, and then you can slice it up. Serve it with whipped cream for that extra indulgence. Just try not to eat the whole thing in one sitting!
And voilà! You’ve mastered the art of low-carb crustless pumpkin pie. Now go forth and enjoy this delectable creation while feeling like the baking wizard you are!
source: stylishcravings.com
