Low Carb Pumpkin Pie
Delicious low carb pumpkin pie for all of your holiday celebrations!
- Prep Time: 1 hour
- Cook Time: 30 mins
- Total Time: 1 hour 30 mins
- Yield: 8 1x
- Category: Dessert
Ingredients
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
- Prepare pie crust according to package instructions
- Prepare sweetened condensed milk according to package instructions
- Follow directions on LC-Sweetened Condensed Milk Mix label to make the pumpkin pie filling
- Bake prepared pie crust (without filling) at 425 for 15 minutes
- Pour pumpkin filling into pre-baked crust
- 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
- Cool on a wire rack for 2 hours before serving
Nutrition
- Carbohydrates: 3
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