Low Carb Crustless Pumpkin Pie
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 368.54 g can light coconut milk
- 425.24 g can pumpkin
- 4.92 ml cinnamon
- 2.46 ml ginger
- 1.23 ml clove
- 177.44 ml egg substitute
- 118.29 ml Splenda granular
directions
- Mix together until well blended.
- Pour in an 9" pie pan.
- Bake at 400 degrees for 15 minutes.
- Reduce temperature to 325 degrees, bake for 45 minutes.
- Cool, cut into 8 wedges.
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RECIPE SUBMITTED BY
I'm a full-time tech writer, full-time student and amateur food photographer. I love to cook - anything complex or difficult. I adore making something my friends have never made at home before - like Ethiopian dishes or souffles.