Ingredients
- 1 keto pie crust
- 1/2 C brown sugar substitute
- 1 Tbsp Pumpkin pie Spice
- 1/2 Tsp of salt
- 3 Large Eggs
- 15 oz can of Organic Pumpkin (not pie filling)
- 1 C whole milk
Menu info
- Total: 55 mins
- Prep: 10 mins
- Servings: 1
This Is Me
Lisa Schuck
A home cook who wants to share her recipes and ideas for living a healthy self-sufficient life
Descriptions
I experimented with this recipe before Thanksgiving and it came out so tasty, I had to make 2 more (just to be sure it was good).
Directions
Step 1
Preheat your oven to 425 ° F and whisk together the sugar and spices in a large bowl.
Step 2
Add eggs to sugar and spices and whisk until blended, Next add milk and pumpkin puree and whisk until smooth. Pour into prebaked pie crust.
Step 3
Bake at 425°F for for 15 minutes and then reduce temperature to 350°F for another 30 minutes until the filling is set (it will jiggle slightly in the center)
Step 4
Allow pie to cool completely and then refrigerate until ready to serve. Top with whipped cream and enjoy
Note's
If the edges of the crust get too dark during baking, put a crust protector on the edges
