LOW CARB SOY PUMPKIN PIE

Eddie Jordan

By
@EDWARDCARL

Recipe based on a standard pie recipe from unknown source.


Featured Pinch Tips Video

Rating:

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

Directions Step-By-Step

1
Whisk 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.
2
Once the mixture is fully blended, scrape the outside of the saucepan down and whisk again.
3
Add soy milk and whisk some more. Once the mixture begins to bubble and sputter, remove from heat.
4
Place the three eggs into the blender and blend on high for 3 seconds. With blender on low , slowly add pie filling from pot.
5
Pour 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