Crustless Pumpkin Pie

[Widget]

This is my version of a recipe that Shanny posted at diabetes forum. It tastes sooo good. Of course you can add a crust if you want, but I'm lucky that DH doesn't care for pie crust, and I'm fine without it, too... less work for me.

Everyone's taste for sweetness is different, so the recipe calls for sweetener to taste. I use 18 pkts. of Splenda, which is equal to a little over 1/2 cup of sugar. You can add the sweetener before adding the eggs if you aren't thrilled about eating raw eggs, or add it after. We like it with just the pumpkin pie spice, but you can add other spices, if you want. I bake mine 45 minutes.

I thought this would be a good time to post this, Thanksgiving is almost here.

CRUSTLESS PUMPKIN PIE
(8 servings)

1 can pumpkin
1/2 teaspoon salt
1 3/4 teaspoon pumpkin pie spice
3/4 cup heavy cream
sweetener to taste
3 eggs

Preheat oven to 350 degrees. Oil a pie plate. Use a spoon to beat the first 4 ingredients. Add the sweetener, beat in the eggs. Bake 35 to 45 minutes. Let cool, slice, refrigerate. Serve with whipped cream, if desired.

[Low Carb Librarian]

I will have to make this for thanksgiving !