Induction Friendly Crustless Pumpkin Pie!

[elsee]

I just put this in the oven but holy god the mix tastes amazing and just like pumpkin pie!!

I made a crustless quiche and I did a variation of that recipe. So far it seems amazing

Prep time: 5 minutes
Cook Time: 45-65 minutes
Servings: I'm guessing 8-12, depending on your dish


1 can of pure pumpkin
1 1/2 cups of heavy cream (the recipe called for 1 cup of heavy and 1 cup of evaporated milk but I just used what I had which was 1/2 a cup remaining heavy and the texture is great so far)
1/2 cup of splenda (I used 24 drops of liquid splenda which is equal to a half cup. The recipe on the can called for 1 1/2 cups but I still think this tastes great)
A tsp of salt
A tsp of nutmeg
A tsp of cinnamon OR pumpkin pie spice
4 beaten eggs (recipe calls for 3, I used an extra because of a slightly larger dish)

I mixed all of the ingredients in a mixing bowl and poured them into a lightly greased 2-quart pyrex baking dish and it fit perfectly. If you have a pie dish, you can use that as well but you should might want to use 3 eggs instead of 4.

I heated the oven to 425 degrees and I am baking for 15-20 minutes. Then I will turn down the oven to 375 degrees and bake for another 30-45 minutes.

This mix tasted so delicious and I'm excited for the final cooked outcome. I know this will help me get in some carbs but it will also satisfy my sweetener and heavy cream counts for the day with one small serving. I think it will be worth it.

[lilysmom410]

Sounds yummy! I just made a Pumpkin Bake that I found on Linda's Low Carb site. It was soo good. It went over the sweetener a smidge though so I will need to try this one. I love pumpkin & I'm glad it counts for as many carbs as it does!

[elsee]

It turned out SO well. Just like pumpkin pie. Love it. It's not too sweet to where I'm craving to overeat it but it tastes enough like pumpkin pie to where I am not missing the sugar.

[addysmommy]

Trying this tonight as I've been eying the frozen pumpkin pie in the freezer but i dont want to cheat!!! Thank you for posting this!! i'' try it with a small bit of my new whipped cream recipe!

[Vicky B]

This sounds delicious! But I'm wondering what the carb count is per serving. I just started the Induction stage... but would love to have this available since I am a pumpkin fanatic!

Any idea what the carb count would be?

Thanks!

[mission to lose]

This sounds delicious! But I'm wondering what the carb count is per serving. I just started the Induction stage... but would love to have this available since I am a pumpkin fanatic!

Any idea what the carb count would be?

Thanks!

It is better to look up the ingredients and determine the carb count yourself, using an online tracker or other sources.
With fitday, just go ahead to a few days ahead of today (a blank day), and enter the ingredients in as if it was your foods for the day.

Then you will see the calories, carbs, fat, fiber, protein, for the whole recipe. Then you divide that up by the number of servings you
will divide it into.

Using someone else's nutrition info for any recipe can often be inaccurate.

They may use different ingredients with different info than you would use, they may forget to deduct the fiber, they may make a math error, too many factors for errors.

They may figure it with a different serving size than stated.

Some people can post a recipe with some added changes of their own along with the "previous" carb count, but fail to update the carbs with their added stuff. A lot of these recipes have been handed down over and over and over again.

There can even be a typo. have found many recipes posted with incorrect calories, carbs, fat, fiber, and protein numbers.
( I guess you can tell that I believe we should all figure our own carb/nutrition info LOL)

Besides, it is a good learning experience if you are going to make the Atkins plan a way of lifetime eating.