Low Carb Sugar-Free Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 large Egg, fresh, whole, raw .5 cup Simple Truth Unsweetened Almond Milk (1 cup = 8 oz) 1.875 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY) 15.84 tsp Splenda 1 tsp liquid sweet leaf stevia (by EWEINHISPASTURE) 2 tsp Pumpkin Pie spice 1 tsp maple extract (by CHRYSTEL) 12 serving Low Carb Coconut Flour Pie Crust
Prepare your pie crust and let cool while you make the filling.
Preheat oven to 350 degrees F.
Mix all ingredients together in a large bowl and stir until well combined.
Pour filling into pie crust. Place pie onto a baking sheet for easy removal from oven.
Cover crust edges before baking or they will burn.
Bake 40-50 minutes or until set.
Cool 30 minutes then refrigerate.
Add some sugar-free whipped cream and enjoy!
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ASHLYNNE12.
Preheat oven to 350 degrees F.
Mix all ingredients together in a large bowl and stir until well combined.
Pour filling into pie crust. Place pie onto a baking sheet for easy removal from oven.
Cover crust edges before baking or they will burn.
Bake 40-50 minutes or until set.
Cool 30 minutes then refrigerate.
Add some sugar-free whipped cream and enjoy!
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ASHLYNNE12.
Nutritional Info Amount Per Serving
- Calories: 236.5
- Total Fat: 20.6 g
- Cholesterol: 170.6 mg
- Sodium: 128.7 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 11.5 g
- Protein: 7.9 g
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