Low Carb Pumpkin Pie
Ingredients:
1 unbaked Coconut Flour Pie Crust
15 ounce can pumpkin puree
1/2 teaspoon stevia concentrated powder or 1/2 cup sugar equivalent (add more to taste)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg not a nut for those worried
3 egg yolks
1 large egg
2/3 cup heavy cream
Directions:
Combine pumpkin, stevia, cinnamon, ginger, and nutmeg. Beat in yolks and egg until well combined. Gradually stir in heavy cream.
Pour filling into prepared pie crust. Cover crust edges with a pie shield or aluminum foil to prevent burning. Bake at 375°F for 30-40 minutes or until set.
Cool on wire rack. Store in refrigerator.
Servings: 8
Nutritional Information: Calories: 285, Fat: 21g, Carbohydrates: 12g, Fiber: 6g, Protein: 6g
