LOW CARB SOY PUMPKIN PIE

1
Eddie Jordan

By
@EDWARDCARL

Recipe based on a standard pie recipe from unknown source.

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

How to Make LOW CARB SOY PUMPKIN PIE

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.

Printable Recipe Card

About LOW CARB SOY PUMPKIN PIE

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




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