Sugar Free Pumpkin Pie

It is Thanksgiving morning and I just put our Sugar Free Pumpkin Pie in the oven.  I realized I had not ever blogged this item, so here you go.  Thanksgiving is not always a lower carb day – so in the areas that you can cut some carbs we go for it.  This is a yummy pumpkin pie – that no one would realize is sugar free if you didn’t tell them!  Enjoy…

320x260

Sugar Free Pumpkin Pie

Ingredients

  • 9 inch pie shell
  • 1 1/2 cups canned pumpkin
  • 1 1/2 cups evaporated milk
  • 1 whole egg
  • 1 egg white
  • 1/4 cup plus 2 Tablespoons Swerve Granulated Sweetener
  • 1 1/2 teaspoon pumpkin pie spice

Directions

  1. Preheat oven to 350 degrees
  2. In medium bowl mix together eggs, Swerve Sweetener and pumpkin pie spice until well blended.
  3. Add in pumpkin and evaporated milk and stir until smooth.
  4. Pour into the pumpkin shell.
  5. Bake for about 40 – 45 minutes – or until the center is set.

Nutritional Information – 1/8 of pie is 15 carbs

[\recipe]