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Low Carb Pumpkin Pie

A traditional pumpkin pie for the carb conscious. Brought to you by dLife®

10 ServingsPrep: 45 min. Cook: 35 min.

Ingredients

1 frozen 9-inch pie crust
16 ounces canned solid pack pumpkin
12 ounces evaporated milk
3 eggs
Sugar substitute equivalent to 3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/4 teaspoons ground nutmeg
1/4 teaspoons salt
2 tablespoons non dairy whipped topping

Directions

Preheat oven to 400°F.
If using pastry dough, roll pastry on floured surface into circle 1
inch larger than inverted 9-inch pie plate.
Ease pastry into plate; trim and flute edge with fork.
In medium bowl, add pumpkin, evaporated milk, and eggs. Beat with
electric mixer on medium speed until well combined.
Add SPLENDA®, vanilla, cinnamon, ginger, nutmeg and salt. Blend
well.
Place pie shell on baking sheet. Pour filling into pie shell. If
using pastry dough, cover pie crust edges with a strip of aluminum

2 of 2

Low Carb Pumpkin Pie (continued)

Directions (continued)

foil to protect it from overcooking.
Bake 35 to 40 minutes or until knife inserted into center comes out
clean.
Cool on wire rack. Serve warm or at room temperature. Top with dollop
of whipped topping, if desired.

Nutrition Facts: 1 serving equals 142 calories, 7 g fat (3 g saturated fat), 177 mg sodium, 16 g carbohydrate, 6 g protein. Diabetic Exchanges: 1/4 starch, 1/4 meat, 1/4 milk, 1/4 fat.