Crustless Cranberry Pie
- SERVES
- 8
- SERVING SIZE
- 1 slice
- COOK TIME
- 35 Min
Liven up your Thanksgiving dessert spread with this diabetic-friendly pie! We skipped the crust to cut down on carbs, and the results are pretty darn delicious. Our Crustless Cranberry Pie looks great, tastes great, and is a great option for anyone who wants to have dessert at Thanksgiving, but needs to be mindful of their carbs.
What You'll Need
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 cup cranberries
- 1/3 cup chopped walnuts
- 1/2 stick margarine, melted
- 1/2 cup liquid egg substitute
- 1 teaspoon almond extract
What to Do
- Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
- In a large bowl, combine flour, sugar, and salt; mix well. Stir in cranberries and walnuts; toss to coat. Add margarine, egg substitute, and almond extract; mix until thoroughly combined. Spread batter into prepared pie plate.
- Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean.
Notes
- Garnish each slice of pie with a dollop of sugar-free whipped topping for a holiday-special look.
- For more diabetic-friendly, Thanksgiving pies, check out our recipes for Crustless Sweet Potato Pie and Crustless Pumpkin Pie!