Recipe by Heather
"Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie."
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granular sucralose sweetener (such as Splenda®)
1 1/2 teaspoons
1 1/2 teaspoons
pumpkin pie spice
hot water as needed
Made as is with the exception of light cream in place of half & half (it's what I had on hand) and scant 1/3 cup of Truvia in lieu of 1 cup of Splenda. Set up beautifully; looks, smells, and tastes delicious. This is a great low glycemic-load recipe, definitely a keeper for us!
When I was diagnosed with gestational diabetes, the thought of not having dessert on Thanksgiving Day depressed me. I tested this recipe prior and absolutely love it! I can't wait to have it this Thanksgiving!
* Percent Daily Values are based on a 2,000 calorie diet.
Crustless Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 55
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