Low Carb Sugar-Free Pumpkin Pie

• Vegetarian

• Produce

  • 1 can Pumpkin puree

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/3 cup Sukrin fiber syrup
  • 1 tsp Vanilla or pumpkin spice liquid stevia

• Baking & Spices

  • 1 tsp Maple extract
  • 2 tsp Pumpkin pie spice

• Bread & Baked Goods

  • 1 My low carb coconut flour pie crust recipe

• Dairy

  • 1/2 cup Half & half or milk or cream

Found on sugarfreemom.com

Description

Ingredients

• my low carb coconut flour pie crust recipe
• 4 eggs
• 1/2 cup Half & Half or milk or cream of choice
• 1 can (15 ounces) pumpkin puree
• 1/3 cup Sukrin fiber syrup
• 1 tsp vanilla or pumpkin spice liquid stevia
• 2 tsp pumpkin pie spice
• 1 tsp maple extract

Directions

• 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!

Nutrition