Sneaky No Bake Low Carb Pumpkin Pie

• Gluten free

• Produce

  • 1/2 tsp Ginger
  • 1 cup Pumpkin
  • 1/4 Riced cauliflower

• Refrigerated

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

• Condiments

  • 1/2 tbsp Strap molasses, organic black

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1 tsp Cinnamon, ground
  • 1/8 tsp Cloves
  • 5/8 tsp Nutmeg
  • 1/2 cup Swerve sweetener
  • 2 tsp Vanilla extract

• Dairy

  • 1/4 cup Heavy whipping cream

• Desserts

  • 1 Gelatin packet

Found on dropthesugar.com

Description

Ingredients

• 1 cup pureed pumpkin
• ¼ riced cauliflower
• ½ cup Swerve sweetener (or other granular sweetener)
• ½ cup unsweetened almond milk
• ¼ cup heavy whipping cream
• 2 eggs, large
• 1 tsp ground cinnamon
• ½ tsp ginger
• ½ tsp + ⅛ tsp nutmeg
• ⅛ tsp black pepper
• ⅛ tsp cloves
• 2 tsp vanilla extract
• ½ tbsp organic black strap molasses
• 1 gelatin packet

Directions

• Preheat the stove on low.
• In a blender, mix together pureed pumpkin, riced cauliflower, eggs and the unsweetened almond milk. Blend until smooth, and pour into sauce pan on the stove.
• In the sauce pan, add the Swerve sweetener, heavy whipping cream, ginger, nutmet, black pepper, cloves, vanilla extract and organic black strap molasses.
• Stir in pan on low, making sure it doesnt bubble.
• After its warmed, whisk in the gelatin for a few minutes until it thickens.
• When the batter is a little thicker, take off the stove and place in the pie crust.
• Refridgerate for up to two hours, or until cooled, before serving.