Low Carb Pumpkin Pie
1 Jell-O Sugar Free Singles Pudding Mix Creamy Vanilla *
15 ounces of pumpkin (fresh or canned)
1/3 cup heavy whipping cream
1 1/2 cups cool water
2 large eggs
2 teaspoons of pumpkin pie spice or DaVinci Gingerbread syrup*
1 Dixie Carb Counters Home Made Press n’ Bake Pie Crust Mix *
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.