Low Carb Pumpkin Pie... YUMMMM!
It’s just not Thanksgiving dinner without Pumpkin Pie, so here is a great low carb version.
Start with a flaky crust Mix your dry ingredients first in a large bowl. ¾ cup coconut flour and ½ cup Monkfruit In a separate bowl combine your wet ingredients and mix well. 2 eggs, 7 tbsp melted butter, 2 tsp vanilla extract Then combine with the dry ingredients. Spread in a greased pie pan Bake at 350 for about 12 minutes
The filling is super simple and all made in 1 bowl which I love! 2 eggs 1 cup HWC 15 oz can of pure Pumpkin ½ cup Monkfruit 1 tsp cinnamon ½ tsp ginger ¼ tsp cloves 1 tsp vanilla extract
Pour into pie crust and bake another 40 minutes.
Best if ya let it cool or even refrigerate before serving.
Drop some whip cream on the top and it’s ready to GO! YUMMMM!