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Recipe Room Home » Low Carb Recipes » Desserts and Sweets « Previous Recipe · Next Recipe » Crustless Pumpkin Pie (so good you won't even miss the crust!) Reviews Views Date of last review 13 9189 Thu November 27, 2008 Recommended By Average Rating 92% of reviewers 9.6 Description: Ingredients: 1 8 oz pkg cream cheese 1/4 C Splenda 1 egg 1 tsp almond extract 1 egg 2 egg whites 1 15 oz can pumpkin 2/3 C Splenda 1 C whipping cream or Half and Half 3 tsp pumpkin pie spice 1 tsp vanilla ½ tsp salt How To Prepare: Preheat oven to 400 degrees. Spray bottom of pan pie pan or 8x8 glass pan. Combine first 4 ingredients and mix well until smooth. Spoon into pan to make bottom layer. Beat eggs. Add remaining ingredients. Mix. Pour over cream cheese layer Bake at 400 degrees for 15 minutes. Then lower oven temperature to 325 degrees. Bake an additional 45 minutes. Cool. Top with Cool Whip or whipped cream. Sprinkle with toasted chopped pecans. Refrigerate left-overs. Preparation Time: 10 min Effort (Easy, Average, Difficult): Average Source: STLCardsFan

Author Vikki Junior LCF Member Registered: September 2004 Location: Scranton, Pa. Posts: 17 Review Date: Thu November 25, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Great Pie Cons: I maded this recipe today for the first time and it was wonderful. No one could tell it was sugarfree. My son, who will not eat sugarfree anything asked for seconds. I served it with home maded whipped cream and liked it better than regular pumpkin pie. My niece asked me to make it again for Christmas, so you know it was good. JenandCC Senior LCF Member Registered: September 2003 Location: Charlotte NC Posts: 61 Review Date: Thu February 17, 2005 Would you recommend the Recipe? Yes | Rating: 10    Pros: Tastes BETTER than pumpkin pie, very creamy and yummy Cons: I think you could cut back a tad on Splenda and still be ok This is a STAPLE in our home! Even the non low carbers like it. I loved regular pumpkin pie and after eating this real pp is no where near as good. I think the recipe could be made with slightly less Splenda as well, there is a bit of a Splenda taste - I accidentally left the Splenda out of the filling one time and I still ate it! So I think you could even do 1/2 cup in the filling and it would be plenty sweet. Definitely spray the pan before putting the crust in, otherwise it is HARD to get out. I am going to try making it with liquid Splenda next to cut down the carbs even more so I can enjoy it with less guilt lori813 Junior LCF Member Registered: November 2004 Location: New York Posts: 7 Review Date: Tue March 8, 2005 Would you recommend the Recipe? Yes | Rating: 10    Pros: Cons: I MAKE THIS PIE WEEKLY...I LOVE IT.. I ONLY USE 2 PACKETS OF SWEET N LOW FOR THE CRUST AND 4 PACKETS FOR THE PIE..STILL TASTES DELICIOUS - I ALSO USED ANISE FLAVORING INSTEAD OF ALMOND (BECAUSE I WAS OUT OF ALMOND ) AND LOVED THAT ALSO - THANK YOU FOR THIS RECIPE - splot Junior LCF Member Registered: April 2005 Posts: 7 Review Date: Wed July 13, 2005 Would you recommend the Recipe? Yes | Rating: 9    Pros: Very tasty, good pumpkin pie substitute! Cons: A bit wet I made this last night cuz I was feeling deprived--no longer!! Now I'm wrestling myself away from eating it ALL NOW. Just be sure to resist the urge to cut it warm, it'll fall apart, you have to let it cool first no matter how good it smells baking. Wonderful treat! Alismom MAJOR LCF POSTER! Registered: October 2005 Location: NY State Posts: 1000 Review Date: Tue November 1, 2005 Would you recommend the Recipe? No | Rating: 9    Pros: Cons: I just made this for the first time and it's great. I love the two layer effect of the cream cheese bottom. The kids loved it too and were none the wiser that it was with Splenda instead of sugar. Great with fresh whipped cream on top. megz Senior LCF Member Registered: January 2006 Location: Pittsburgh, PA Posts: 344 Review Date: Fri January 20, 2006 Would you recommend the Recipe? Yes | Rating: 0    Pros: Cons: Approximately how many carbs are in this? 22Gnomes Senior LCF Member Registered: August 2004 Location: Outer Banks, NC Posts: 700 Review Date: Wed January 25, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: Tasty, easy to make Cons: I loved this recipe!!! I've really been craving pumpkin lately, and this really hit the spot. The only problem I had was that the filling was a bit soft. I'd love to be able to firm it up a bit. silentkate MAJOR LCF POSTER! Registered: August 2004 Location: Florida Posts: 2990 Review Date: Fri October 20, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: very easy Cons: I love the recipe. It's easy and great for the holidays. AdeCafe Senior LCF Member Registered: February 2007 Location: indiana Posts: 67 Review Date: Wed February 21, 2007 Would you recommend the Recipe? Yes | Rating: 8    Pros: Cons: This was very good, i did tweak it a bit by adding another egg to firm it up and substuting some powdered splenda with carmel divinchi's and half the cream. Reilli Junior LCF Member Registered: March 2007 Location: Austin Posts: 48 Review Date: Fri June 8, 2007 Would you recommend the Recipe? Yes | Rating: 10    Pros: Cons: I love this! I am not very good in the kitchen but it is easy to make and so delicious! I do cut back on the Splenda though. The first time I used the full amount and it had an aftertaste. Now I use 1/2 cup instead of 2/3 for the filling. ImRain Junior LCF Member Registered: July 2008 Posts: 1 Review Date: Thu September 11, 2008 Would you recommend the Recipe? Yes | Rating: 10    Pros: Cons: I definetly cut back on the Splenda...otherwise yummy kitchenwitch2 Senior LCF Member Registered: September 2008 Location: California Posts: 61 Review Date: Thu November 27, 2008 Would you recommend the Recipe? Yes | Rating: 10    Pros: Cons: This is a wonderful recipe! I made it for Thanksgiving and couldn't believe how good it was! I used 1/4 c erythritol and 1/4 c Torani Hazelnut instead of Splenda. I also sprinkled LC chocolate chips and pecan chips in between the 1st and 2nd layer. Really yummy! Thanks for coming up with this! kitchenwitch2 Senior LCF Member Registered: September 2008 Location: California Posts: 61 Review Date: Thu November 27, 2008 Would you recommend the Recipe? Yes | Rating: 0    Pros: Cons: It's 33 carbs for the whole pie without the Splenda

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