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    Low-carb Pumpkin Pie


    Source of Recipe


    Shanny adapted from BH&G

    Recipe Link: www.diabetic.pub/forum//index.php?topic=540.msg7337#msg7337

    List of Ingredients




    1½ c. solid pack pumpkin (or equivalent in butternut squash)
    3 eggs, slightly beaten
    3/4 c. Splenda ( 18 packets or 18 drops of EZ-Sweetz)
    1/2 t. salt
    1¾ t. pumpkin pie spice
    3/4 c. heavy whipping cream

    Recipe



    Mix all ingredients well and pour into well-buttered pie pan or ramekins. (Or make a nut crust & pour into that.)

    Bake at 350F (175C) for 30-40 minutes until knife inserted in center comes out clean.

    And y'know what? You can also blend in a chunk of cream cheese to this filling, and it's nothing short of divine!

 

 

 

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