Crustless Low Carb Pumpkin Pie

What a week!
Since being back from vacation, this week felt like the l.o.n.g.e.s.t week of my life.
Lots of praying happened.
Lots of phone talking happened.
And what do you know?
I missed sharing a recipe yesterday.
So I'm sharing it with you today.

Ingredients:

• 1 1/2 cups fresh pumpkin (or 1 15 oz  can)
• 3 eggs
• 3/4 cup Splenda Blend for Baking
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp cloves
• 3/4 cup cream (heavy or light)

Directions:

Mix all ingredients together.

Pour into a well sprayed pie pan.

Bake at 350 degrees for 30-40 minutes.

There ya have it!!  It's super delicious and tastes exactly like normal pumpkin pie.  But if you're like me, I miss the crust (I love the crust of pies).  So for Thanksgiving, I'm making my famous pumpkin pie (only famous because I make it every year) with crust.

Nutritional Information:

Serves 8 

Weight Watchers Points Plus:  3 per serving

99 calories

8.7 g fat

2.5 g carbs

0.3 g fiber

3 g protein