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 cups 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!