carb-free pumkin pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 tsp Vanilla Extract 1 cup Libby's 100% pure canned pumpkin 2 tbsp Molasses 2 serving cinnamin (by IBEANNIEBE) 1 tsp Ginger Root 8 serving Bob's Red Mill Almond Flour - per 1/4 Cup 0.25 cup Milk, 2%, with added nonfat milk solids, without added vit A 42 tsp Swerve All Natural Sweetener (by JANIS-IRENE) 48 tsp Swerve All Natural Sweetener (by JANIS-IRENE)
1. preheat oven to 350 degrees
2. get two pie pans
4.mix the vanilla, pumpkin, molasses, cinnamon, ginger, and the 48 tsp. of swerve into 1 bowl.
5. mix until you don't see the dry ingredients.
6.next mix the almond flour, 42 tsp. of swerve, and milk into a separate bowl. this makes the crust.
7.place half of the crust mix inside 1 of the ungreased pie pans. 8.spread evenly on the bottom. repeat for the other pan.
9.now pour half of the pumpkin mix on top of 1 of the crusts.
spread evenly.
9. pour the rest of the pumpkin into the other pan. spread evenly.
10.place in the oven.
11.let cook for 20-25 min.
Serving Size: 2 9" pies
Number of Servings: 16
Recipe submitted by SparkPeople user EMMABROWN3.
2. get two pie pans
4.mix the vanilla, pumpkin, molasses, cinnamon, ginger, and the 48 tsp. of swerve into 1 bowl.
5. mix until you don't see the dry ingredients.
6.next mix the almond flour, 42 tsp. of swerve, and milk into a separate bowl. this makes the crust.
7.place half of the crust mix inside 1 of the ungreased pie pans. 8.spread evenly on the bottom. repeat for the other pan.
9.now pour half of the pumpkin mix on top of 1 of the crusts.
spread evenly.
9. pour the rest of the pumpkin into the other pan. spread evenly.
10.place in the oven.
11.let cook for 20-25 min.
Serving Size: 2 9" pies
Number of Servings: 16
Recipe submitted by SparkPeople user EMMABROWN3.
Nutritional Info Amount Per Serving
- Calories: 95.2
- Total Fat: 7.1 g
- Cholesterol: 0.3 mg
- Sodium: 3.9 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 2.1 g
- Protein: 3.4 g
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