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low carb soy pumpkin pie

(1 rating)
EDWARDCARL avatar
Recipe by
Eddie Jordan
@EDWARDCARL
Bristow, OK

Recipe based on a standard pie recipe from unknown source.

(1 rating)
yield serving(s)
prep time 15 Min
cook time 35 Min
method Convection Oven

Ingredients For low carb soy pumpkin pie

  • 1 1/2 c
    unsweetened silk soy milk
  • 15 oz
    plain pumpkin
  • 1/2 c
    splenda brown sugar
  • egg whites equivalent to 3 large eggs
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    gruond ginger
  • 1/2 tsp
    ground nutmeg
  • 1/4 tsp
    ground cloves
  • 1/2 tsp
    lite salt
  • 1
    graham cracker pie crust

How To Make low carb soy pumpkin pie

  • 1
    Whisk pumpkin and spices ( cinnamon, ginger, nutmeg, cloves, and salt ) together over medium heat in a medium saucepan. When the pumpkin begins to cook, whisk in brown sugar.
  • 2
    Once the mixture is fully blended, scrape the outside of the saucepan down and whisk again.
  • 3
    Add soy milk and whisk some more. Once the mixture begins to bubble and sputter, remove from heat.
  • 4
    Place the three eggs into the blender and blend on high for 3 seconds. With blender on low , slowly add pie filling from pot.
  • 5
    Pour filling into pie crust and bake at 350 degrees for 35 minutes or until center of pie is jiggly when pie is rotated gently. Refrigerate.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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