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Bake until a knife inserted in the center comes out clean, 15-20 minutes longer."},{"@type":"HowToStep","text":"Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate at least 4 hours."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 213 calories","fatContent":"9g fat (3g saturated fat)","cholesterolContent":"11mg cholesterol","sodiumContent":"160mg sodium","carbohydrateContent":"27g carbohydrate (21g sugars","fiberContent":"3g fiber)","proteinContent":"7g protein. Diabetic Exchanges<\/b>: <\/B>2 starch"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":5,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Amy0513"},"reviewBody":"
Followed the recipe exactly using Swerve sugars, almond flour, and real eggs. They were fabulous warmed-up. Do not recommend eating them cold. Will definitely eat again, especially with fall meals. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nicolev"},"reviewBody":"Tastes just like pumpkin pie without the crust. Best with a dollop of cool whip.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lurky27"},"reviewBody":"YUM! I used Splenda Brown Sugar Blend and 3 regular eggs. Tastes great!~ Theresa","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Pickeygirl"},"reviewBody":"The creamy consistency and great pumpkin flavor make this simple recipe a keeper! The crunchy topping made a nice contrast to the smooth custard. A nice twist on the traditional pumpkin pie!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mnmom3boys"},"reviewBody":"Tastes like pumpkin pie - without the shell! Yummy","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"130563","romance_copy_dek":"My family loves pumpkin pie flavor, but this is a delicious, creamy, healthier alternative\u2014and we don\u2019t miss the crust at all. 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