Dessert

Low Carb Sugar-Free Pumpkin Pie is for Dessert.

Low Carb Sugar-Free Pumpkin Pie takes 20 minutes to prepare.

Low Carb Sugar-Free Pumpkin Pie takes 45 minutes to cook.

Low Carb Sugar-Free Pumpkin Pie makes 8 servings.

The ingredients for Low Carb Sugar-Free Pumpkin Pie are:

4 large Egg, fresh, whole, raw
.5 cup Simple Truth Unsweetened Almond Milk (1 cup = 8 oz)
1.875 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
15.84 tsp Splenda
1 tsp liquid sweet leaf stevia (by EWEINHISPASTURE)
2 tsp Pumpkin Pie spice
1 tsp maple extract (by CHRYSTEL)
12 serving Low Carb Coconut Flour Pie Crust

Here is how you make Low Carb Sugar-Free Pumpkin Pie:

Prepare your pie crust and let cool while you make the filling.Preheat oven to 350 degrees F.Mix all ingredients together in a large bowl and stir until well combined.Pour filling into pie crust. Place pie onto a baking sheet for easy removal from oven.Cover crust edges before baking or they will burn.Bake 40-50 minutes or until set.Cool 30 minutes then refrigerate.Add some sugar-free whipped cream and enjoy!Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user ASHLYNNE12.

The nutritional information for Low Carb Sugar-Free Pumpkin Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 236.5

• Total Fat: 20.6 g
• Cholesterol: 170.6 mg
• Sodium: 128.7 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 11.5 g
• Protein: 7.9 g

The dietary needs meet for Low Carb Sugar-Free Pumpkin Pie is Low Carb