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Pumpkin Pie

8 servings

preconditions: 425 for first 15 minutes....350 approx 40-50 minutes thereafter

3/4 cup splenda
1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
3 large eggs
2 tbls molasses
1 can pure pumpkin (no spices added)
12 oz lowfat whipping cream or half and half (if not watching calories use real whipping cream)

Preparation Method:
Mix sugar, salt, and spices. Add the eggs, slightly beaten, and molasses. Stir all together with pumpkin. Beat with electric beater for just a minute. This adds a little fluff to the filling.
Pour into an unbaked 9 in pie crust.
Bake for 15 minutes in preheated 425 degree oven. Lower temp to 350 and continue baking until knife comes out clean...about 40 to 50 minutes. To prevent cracking, let the pie sit in the oven for a short while with the oven door open. Cool and serve with cool whip or fresh whipped cream.
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