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Low Carb Pumpkin Pie

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Low Carb Pumpkin Pie

Delicious low carb pumpkin pie for all of your holiday celebrations!

  • Author: LC Foods
  • Prep Time: 1 hour
  • Cook Time: 30 mins
  • Total Time: 1 hour 30 mins
  • Yield: 8 1x
  • Category: Dessert

Ingredients

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Pie Crust:

  • 1/2 package LC-Pie Crust Mix
  • 1/4 cup unsalted butter, frozen
  • 3 Tbsp shortening, frozen
  • 2 Tbsp heavy cream
  • 1/2 Tbsp white vinegar

Pie Filling:

  • 15 oz canned pumpkin
  • 1/2 package LC-Sweetened Condensed Milk Mix
  • 1/2 cup heavy cream
  • 1 1/2 tsp vanilla extract
  • 2 eggs, beaten
  • 1/2 tsp salt
  • 1 1/4 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice

Instructions

  1. Prepare pie crust according to package instructions
  2. Prepare sweetened condensed milk according to package instructions
  3. Follow directions on LC-Sweetened Condensed Milk Mix label to make the pumpkin pie filling
  4. Bake prepared pie crust (without filling) at 425 for 15 minutes
  5. Pour pumpkin filling into pre-baked crust
  6. Bake at 425 for 15 minutes; then reduce heat to 375 and bake for additional 20-30 minutes, until a knife inserted in the center comes out clean
  7. Cool on a wire rack for 2 hours before serving

Nutrition

  • Carbohydrates: 3

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