Email to Magnolia Lane      

Low Carb Pumpkin Pie with Walnut Crust

Source of Recipe

lowcarbparties.com


List of Ingredients

Serving Size : 8

Carbs: Approx 9.5 g per serving

Makes 1 nine-inch regular depth pie (not deep dish)
Crust:

1 1/2 cups finely chopped walnuts
3 tbls. butter, softened
3 tbls. Splenda

Filling:

2 eggs, beaten
15 oz. canned pumpkin/cooked pumpkin
12 oz. evaporated milk
1 1/2 cup Splenda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice
Dash or two ground nutmeg








Recipe

Make the crust:
Mix the chopped walnuts and splenda together, then smash in the butter until it's all crumbly. Spray a 9-inch shallow pie pan (not deep dish) with non-stick spray then press the nut mixture on the bottom and sides of the pie pan. Put in fridge to chill until ready to bake.

Preheat oven to 425 degrees.

Beat the eggs then add the rest of the ingredients (increase or decrease spices to taste). Pour into pie shell but don't overflow the crumb crust. Place in oven and bake for 10 minutes at 425 then reduce temperature to 350 and bake another 45 minutes or until a knife inserted in the center comes out clean.