low carb pumpkin pie
(1 RATING)
You can bake this in a pyrex dish or in a 10 inch crust. The result is a very flavorful, "pumpkiny" pie. Perfect for people diabetics, folks who eat low carb, and those of us trying to cut back on sugar. You don't have to miss out on pumpkin pie! :-)
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prep time
5 Min
cook time
50 Min
method
---
yield
Ingredients
- 1 large can of pumpkin (29 oz)
- 3 large eggs, beaten
- 3 tablespoons splenda
- 1 cup heavy cream
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1 dash nutmeg
- - unbaked pie crust, or other low carb crust of choice (if desired)
How To Make low carb pumpkin pie
-
Step 1Preheat oven to 350 degrees.
-
Step 2Mix ingredients together. Pour into pyrex dish sprayed with non-stick spray or crust (see ingredients above) and bake for 30-50 minutes or until center is set.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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