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    You are in: Home / Recipes / Crustless Pumpkin Pie Recipe
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    Crustless Pumpkin Pie

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on November 19, 2013

      This recipe is AMAZING! It's going to allow my fiance to have pumpkin pie this Thanksgiving!! The only difference I did was use real eggs instead of the substitute. Turned out great. It's so low carb that we are going to try a graham cracker crust this time around. But I was wondering if the carb count was correct because I didn't figure it to be that high.

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    • on January 01, 2013

      This is a the best low carb pumpkin pie recipe yet. I hade to change the milk to heavy cream and I used splenda drops. This pie has the perfect texture. My changes for my future pie will be to add a bit more splenda and a pinch of cloves. I did add a crust to mine from Linda's low carb menus & recipes, called bluebirders favorite pie crust. It;s not your normal pie crust but it didnt get soggy was easy to make and it was better the next day. Thanks for your great recipe.

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    • on March 18, 2011

      I love crustless pies. It gets you the good stuff without all those carbs. This is our first time using egg substitute and we are just beginning to use sugar alternatives. Made for PAC 2011.

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    • on March 05, 2011

      Terrific guilt free dessert! Made this nice pie as written and it turned out to have great texture and flavor. Thanks so much for the post.

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    Nutritional Facts for Crustless Pumpkin Pie

    Serving Size: 1 (106 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 86.0
     
    Calories from Fat 2
    32%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.7 mg
    0%
    Sodium 197.7 mg
    8%
    Total Carbohydrate 17.7 g
    5%
    Dietary Fiber 0.3 g
    1%
    Sugars 13.3 g
    53%
    Protein 3.6 g
    7%

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