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Traditional Pumpkin Pie

Traditional Pumpkin Pie

  • July 22, 2014
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Meal Type: Dessert


Hold those carbs


1 Package Pudding Mix Creamy Vanilla – 1 Net Carb – Single pack
1 15 Ounces Libby's Pure Pumpkin
1/3 cup Cream
1-1/2 cup cool water
2 Large eggs
2 teaspoons pumpkin pie spice
1 Inner pack(s) Home Made Press n' Bake™ Low Carb 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.

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