This Low-Carb Crustless Pumpkin Pie recipe is made from scratch, but super-easy! Its rich, custard filing will satisfy pumpkin spice fans everywhere. It's the perfect autumn dessert for those who choose a low-carb, keto, or gluten-free lifestyle.
Preheat oven to 375º Fahrenheit. Spray a 10 inch pie plate with coconut oil.
In a medium bowl, whisk together the sweetener, pumpkin spice, and sea salt. Add the pumpkin and eggs. whisk thoroughly.
Whisk in the heavy cream.
Pour filling into the prepared pie plate. Bake in the preheated oven for 45 to 55 minutes. Pie is done when a knife inserted in the center comes out clean.
Cool on a wire rack for two hours. Cover and refrigerate.
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