Crustless Low-Carb Pumpkin Pie

Crustless Low-Carb Pumpkin Pie

Ingredients:

  • 1 can (15 oz.) organic pumpkin
  • 1 Cup of organic heavy cream
  • 2/3 Cup erythritol crystals
  • 3 extra large organic eggs
  • 2 teaspoons pumpkin pie spice

Instructions:

  1. Preheat the oven to 350 degrees.
  2. Grease a 10 – inch pie pan or baking dish generously with better. Set aside.
  3. Place all ingredients in a large bowl. Mix until the mixture is smooth and without a single lump. Pour the mixture in the greased pie pan.
  4. Bake for 1 hour, or until the center of the pie appears slightly higher than the edges.
  5. Remove from the oven and let cool completely.Refrigerate overnight and serve on the next day with non fat whipped cream.