LOW CARB SOY PUMPKIN PIE

Eddie Jordan

By
@EDWARDCARL

Recipe based on a standard pie recipe from unknown source.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
MAKES 8 SERVINGS
Prep:
15 Min
Cook:
35 Min
Method:
Convection Oven

Ingredients

1 1/2 c
unsweetened silk soy milk
15 oz
plain pumpkin
1/2 c
splenda brown sugar
egg whites equivalent to 3 large eggs
1 tsp
ground cinnamon
1/2 tsp
gruond ginger
1/2 tsp
ground nutmeg
1/4 tsp
ground cloves
1/2 tsp
lite salt
1
graham cracker pie crust

Step-By-Step

1Whisk pumpkin and spices ( cinnamon, ginger, nutmeg, cloves, and salt ) together over medium heat in a medium saucepan. When the pumpkin begins to cook, whisk in brown sugar.

2Once the mixture is fully blended, scrape the outside of the saucepan down and whisk again.

3Add soy milk and whisk some more. Once the mixture begins to bubble and sputter, remove from heat.

4Place the three eggs into the blender and blend on high for 3 seconds. With blender on low , slowly add pie filling from pot.

5Pour filling into pie crust and bake at 350 degrees for 35 minutes or until center of pie is jiggly when pie is rotated gently. Refrigerate.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Fat, Low Sodium, Low Carb