Low carb pumpkin pie recipe
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Ingredients
  • Almond low carb crust (see below)
  • 2 cups of pumpkin puree (or 15 oz can of pumpkin)
  • 1 cup coconut milk
  • ¼ cup whipping cream
  • 1 cup Splenda
  • 2 eggs + 1 egg yolk
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ½ teaspoon lemon zest
  • Servings: 8
  • Nutritional Info: 171 calories, 15g fat, 2g net carbs, 3g fiber, 5g protein
Directions
  1. Mix sugar substitute, salt, spices, lemon into large bowl. Beat in eggs then pumpkin puree. Finally add the coconut milk and whisk until thoroughly combined.
  2. Pour mixture into chilled pie shell and make at 425F for 15 minutes. After 15 minutes reduce temperature to 350F. Bake 45-50 minutes, or until a knife inserted near the center comes out clean.
  3. Cool on a wire rack for 2 hours
  4. Note: If you are lacking some of the spices above…you can replace the spices above with
  5. pumpkin pie spice.
  6. Add some artificially sweetened whipping cream and enjoy.
Calories: 171 Fat: 15 Fiber: 3 Protein: 5
Recipe by Fat Guy Weight Loss at http://www.fatguyweightloss.com/low-carb-pumpkin-pie-recipe/