Pumpkin Pie is a classic dish, and luckily for low carbers, pumpkin is quite healthy for you! With a little sugar substitute, this is a delicious way to end a meal.

Ingredients:

5 packets Splenda
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp mace
2 cups pumpkin
2 eggs
1 cup heavy cream
1 tsp brandy
low carb pie shell

Preheat oven to 375F and put a pan of water into the oven to give it humidity. Mix together the Splenda, cinnamon, ginger, nutmeg, salt, and mace. Combine in the pumpkin. Now mix in the eggs, cream and brandy.

Pour the blend into the pie shell. Bake for about 45 minutes, until toothpick comes out clean.

Servings: 12
Net carbs per serving: 3g


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