Low-Carb Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 cup Libby's 100% pure canned pumpkin 2 large Egg, fresh, whole, raw 0.67 serving Almond Milk Silk Pure Unsweetened all natural original 30 calories/1cup 3 tsp Pumpkin Pie spice .5 tsp Salt 0.33 cup, fluid (yields 2 cups whip Heavy Whipping Cream 1 serving Erythritol 1/4 Cup (by CYBERGRANNY1) 1 serving Stevia in the Raw
1) Preheat oven to 425 F. (important)
2) Dump all the ingredients into a food processor or blender and whirl to blend.
3) Pour into the crust.
4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more.
If it starts to crack a bit around the edges, it's probably done.
5) Cool and serve with whipped cream (the real stuff, made with vanilla and sweetener)
Serving Size: 8
Number of Servings: 1
Recipe submitted by SparkPeople user NEMESIS_ONLINE.
2) Dump all the ingredients into a food processor or blender and whirl to blend.
3) Pour into the crust.
4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more.
If it starts to crack a bit around the edges, it's probably done.
5) Cool and serve with whipped cream (the real stuff, made with vanilla and sweetener)
Serving Size: 8
Number of Servings: 1
Recipe submitted by SparkPeople user NEMESIS_ONLINE.
Nutritional Info Amount Per Serving
- Calories: 614.9
- Total Fat: 43.0 g
- Cholesterol: 479.6 mg
- Sodium: 1,464.4 mg
- Total Carbs: 91.1 g
- Dietary Fiber: 69.3 g
- Protein: 23.2 g
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