Low Carb Crustless Pumpkin Pie
I have been craving pumpkin pie like you would NOT believe. Darn holidays! So, anyway...I decided to try out this recipe. I was a little short on the DaVinci sugar-free syrup so I had to add in some sugar free liquid sweetener and a tsp of vanilla. Also, instead of butter, I greased the pie pan with coconut oil since I was worried that the butter would burn as the pie baked.
One word: scrumdiddlyumptious! It's only about 5 net carbs per serving and I topped it with my homemade low carb whipped cream. HEAVENLY!
Matt said that he thought it had a diety after taste but I didn't notice. If you decide to try it, let me know how you like it.
Is that not one of the most beautiful pies you've ever laid eyes on???
Okay...I'll stop now. :)
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