Thanksgiving

Grandma Ivah's Pumpkin Pie revised (Erythyritol sweetened) is for Dessert.

Grandma Ivah's Pumpkin Pie revised (Erythyritol sweetened) takes 20 minutes to prepare.

Grandma Ivah's Pumpkin Pie revised (Erythyritol sweetened) takes 50 minutes to cook.

Grandma Ivah's Pumpkin Pie revised (Erythyritol sweetened) makes 8 servings.

The ingredients for Grandma Ivah's Pumpkin Pie revised (Erythyritol sweetened) are:

1 1/2 cups Pumpkin Puree (by PATEYSCHO)
3/4 cup Lakanto Monkfruit Sweetener (by ELLISONDARLING)
1.5 cups Thai Kitchen coconut milk unsweetened
1/2 tsp Salt - Table - 1 tsp. (by MIKNMEG)
1 1/4 tsp Cinnamon, ground
2/3 cup Carnation Evaporated Milk Vitamin D added
1 tsp Ginger, ground
1/2 tsp Nutmeg, ground
1/4 tsp Cloves, ground
3 large Egg, fresh, whole, raw
1 Pillsbury Pie Crust (serves 8)

Here is how you make Grandma Ivah's Pumpkin Pie revised (Erythyritol sweetened):

Blend together 1st 5 ingredients and set aside.Blend together in separate bowl next 5 ingredients.Blend 2 bowls together and pour into pie crust.Bake 50 minutes at 400 degrees or until center of the pie when inserted with a knife cups out "clean". Pie will continue to set as it cools.Serving Size: Makes 1 pie 8 ServingsNumber of Servings: 8Recipe submitted by SparkPeople user KOLSON47.

The nutritional information for Grandma Ivah's Pumpkin Pie revised (Erythyritol sweetened) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 246.6

• Total Fat: 16.4 g
• Cholesterol: 82.3 mg
• Sodium: 343.7 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 1.4 g
• Protein: 5.3 g

The dietary needs meet for Grandma Ivah's Pumpkin Pie revised (Erythyritol sweetened) is Low Carb