Traditional Low Carb Pumpkin Pie
Recipe - Courtesy of Dixie USA
- 1 package Carb Counter's Vanilla Pudding Mix or Simply Delish Vanilla Sugar Free Pudding and Pie Filling
- 1 inner pack Carb Counter's Press 'n Bake Pie Crust Mix
- 1 15oz. can Pumpkin
- 1/3 cup cream
- 1 1/2 cups cool water
- 2 large eggs
- 2 teaspoons pumpkin pie spice
Preheat Oven to 375 degrees.
Prepare pie crust mix according to package directions (do not bake) and place into 9" or 10" pie shell (note: placing thin strips of foil over edges of pie crust prevents over browning). In medium sized bowl, combine pudding mix and cool water - whisk until smooth and dreamy. Add cream, pumpkin, eggs and spice. Whisk for 1 or 2 minutes until well blended. Spoon onto unbaked pie crust shell and bake for 1 hour. Cool and serve. Refrigerate leftover pie. Makes 7 servings - 4 net carbs per serving.