Low Carb Pumpkin Pie

• Produce

  • 1 (15 oz. can Pumpkin, Pure

• Refrigerated

  • 1 cup Almond milk, unsweetened
  • 2 Eggs, whole large

• Condiments

  • 1 tsp Liquid stevia, pure

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1 tbsp Pumpkin pie spice
  • 1/4 tsp Salt

• Other

  • ½ cup erythritol

Found on thatslowcarb.com

Description

Ingredients

• 1 (15 oz.) can pure pumpkin (NOT pumpkin pie filling!)
• 2 whole, large eggs
• ½ cup erythritol
• 1 tsp. pure liquid stevia
• ¼ tsp. salt
• 1 tbsp. pumpkin pie spice, no sugar added
• 1 tsp. ground cinnamon
• 1 cup unsweetened almond milk (you can substitute any milk you prefer)

Directions

• Preheat oven to 425 F.
• Blend all ingredients in a mixing bowl with a whisk.
• Pour into oiled pie pan.
• Bake for 15 minutes then reduce heat to 350 F. and continue baking for approximately 35-45 minutes, or until pie is set and cooked through.