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Low Carb Pumpkin Pie - great for Thanksgiving!

Makes 1 nine-inch pie

Crust:
1 1/2 cups finely chopped walnuts
3 tablespoons butter, softened
3 tablespoons Splenda®

Filling:
2 eggs, beaten
15 ounces canned pumpkin
12 ounces evaporated milk
1 cups Splenda®

1 teaspon ground cinnamon
1/2 teaspon ground ginger
1/4 teaspon ground cloves
1/4 teaspon ground allspice
Dash or two ground nutmeg
OR...use 2 teaspoons pumpkin pie spice

Make the crust:
Mix the chopped walnuts and Splenda® together, then blend in the butter until crumbly. Spray a 9 inch shallow pie pan with non-stick spray then press the nut mixture on the bottom and sides of the pie pan. Refrigerate until ready to bake.

Preheat oven to 425 degrees.

Beat the eggs. Add remaining ingredients (adjust spices to taste). Pour into pie shell. Place in oven and bake for 15 minutes at 425 then reduce temperature to 350 and bake another 45 minutes or until a knife inserted in the center comes out clean.

Nutrition Info:


Servings 8 slices Calories 275 Carbohydrates 22 g Fiber 4 g Effective Carbs (Carbs - Fiber) 18 g Fat 22 g Protein 10 g

Note: You could cut the carbs in half by using dairy cream instead of evap milk.  But you’d also be increasing the fat content.