LOW CARB PUMPKIN PIE | MY MONTANA KITCHEN
Flaky pie crust filled with smooth, sweet, creamy low carb pumpkin pie filling. This pie needs to be on your
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Make pie crust.
- Par Bake Pie Crust for 5 minutes. (Or follow the instructions of your favorite low carb pie crust for par-baking.)
- In a medium mixing bowl, beat Low Carb, Sugar Free Sweetened Condensed Milk with the Pumpkin, Pumpkin Pie Spice, and the Eggs.
- Pour into prepared pie crust.
- Bake for 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. (It may take longer - if so, you may want to cover the edges of the crust loosely with aluminum foil to prevent burning. Or simply place a cookie sheet on the rack above the pie.)
- Allow pie to cool completely.
- Slice into 10 Servings.
- Top with fresh whipped cream, if desired.
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