Crustless pumpkin pie
1
Points®
Temps total: 55 min • Préparation: 10 min • Cuisson: 45 min • Portions: 8 • Difficulté: Facile
This fall-inspired dessert is part pie, pie soufflé. With a filling this good, you won't miss the crust.
Ingrédients
Cooking spray
4 spray(s)
Egg
2 large
Unsweetened vanilla almond milk
1 cup(s)
Monk fruit sweetener with erythritol
½ cup(s)
Pumpkin pie spice
2 tsp(s)
Vanilla extract
1 tsp(s)
Ground ginger
¾ tsp(s)
Table salt
¼ tsp(s)
Pumpkin puree
15 oz
Light aerosol whipped cream
8 tbsp(s)
Instructions
1
Preheat the oven to 375°F. Coat a 9-inch pie plate with cooking spray.
2
In a large bowl, whisk the eggs until well blended. Whisk in the almond milk, monk fruit sweetener, pumpkin pie spice, vanilla, ginger, salt, and pumpkin. Pour into the prepared pie plate. Bake until a thin knife inserted in the center comes out clean, 45 to 50 minutes. Let cool to room temperature. Cut into 8 wedges and serve each wedge with 1 tbsp whipped topping. (You can also serve this chilled.)
3
Serving size: 1 wedge
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