low carb soy pumpkin pie

Name: LOW CARB SOY PUMPKIN PIE
Prep time: 15 min
Cook time: 35 min
Cuisine: American
Ingredients: 1 1/2 cup(s) unsweetened silk soy milk; 15 ounce(s) plain pumpkin; 1/2 cup(s) splenda brown sugar; - egg whites equivalent to 3 large eggs; 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) gruond ginger; 1/2 teaspoon(s) ground nutmeg; 1/4 teaspoon(s) ground cloves; 1/2 teaspoon(s) lite salt; 1 - graham cracker pie crust

(1 RATING)

65 Pinches 1 Photo

Eddie Jordan

Bristow, OK

Updated on Apr 1, 2011

Recipe based on a standard pie recipe from unknown source.

Rate

prep time 15 Min

cook time 35 Min

method Convection Oven

yield MAKES 8 SERVINGS

Ingredients

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

How To Make low carb soy pumpkin pie

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.

Step 2

Once the mixture is fully blended, scrape the outside of the saucepan down and whisk again.
Step 3

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