Low Carb Crust less Pumpkin Pies

If you are a pumpkin pie lover, the most important part is the creamy, pumpkin filling
Taking a bite of this luscious, creamy pumpkin pie, you won’t even notice there’s no crust.
This is one of my favorite desserts and I know you will love it. Just give it a try, you will not regret this Low Carb Crust less Pumpkin Pie!

Crust less Pumpkin Pie

1 14 oz can of pumpkin

8 oz cream cheese

3 eggs

½ cup erythritol

1 ¼ tsp stevia drops

3/8 tsp ginger powder

3/8 tsp nutmeg

¼ tsp cinnamon

½ tsp sea salt

Blend room temperature cream cheese until smooth; add pumpkin and all other ingredients and mix thoroughly.

Pour pumpkin mixture into a 9 inch oven ware pie plate.

Preheat oven 350 F, bake approximately 35 minutes.

Use a toothpick to test to see if the pie is done. Insert the toothpick and if there is nothing on the shaft, it is done.

Makes 10 servings

Yield: 32.52 net carbs for whole pie
3.25 net carbs per serving

Stay healthy and live well.
Gayle