I wanted something I could easily take to work for breakfast so I made a low carb, crustless pumpkin pie. It was great!

I used:

1 can of pumpkin puree
Spices (used the recipe on the back as a guide for those)
Replaced sugar with liquid splenda equivalent amounts (using recipe on the back of the can for a guide)
12 oz of softened cream cheese (softened in the microwave)
3 eggs


I mixed them all up very well using a mixer (food processor would work too).

Then I followed the directions on the back of the can for baking it.

Came out quite good!

I'll have to double check, but I think it has 5 net carbs per serving.

I am definitely going to have to try this--I LOOOOOOOOOVE pumpkin pie!

1 question though--what size serving are we talking?

I made this today and made it into muffins to make servings a little easier. The whole batch came out to 22 grams - 1 gram fiber according to fitday. With 12 muffins, that's just under 2 grams each.


Totals for the entire batch: cal's = 1491, fat = 136, carbs = 22, protien = 49

Just divide the numbers by how you divide them up.

Woohoo!! I tried a muffin topped with whipped cream---HEAVEN!! I'll most likely make a batch for Thanksgiving when I go to family's.

I tried these this week and they were great. Especially good as a cold treat right out of the fridge.