Recipe based on a standard pie recipe from unknown source.
servesMAKES 8 SERVINGS
prep time15 Min
cook time35 Min
Ingredients For low carb soy pumpkin pie
1 1/2 c
unsweetened silk soy milk
splenda brown sugar
egg whites equivalent to 3 large eggs
graham cracker pie crust
How To Make low carb soy pumpkin pie
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.
Once the mixture is fully blended, scrape the outside of the saucepan down and whisk again.
Add soy milk and whisk some more. Once the mixture begins to bubble and sputter, remove from heat.
Place the three eggs into the blender and blend on high for 3 seconds. With blender on low , slowly add pie filling from pot.
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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