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Low Carb Pumpkin Pie

Photo by Sharon McCutcheon on Unsplash

Nutritional Information

Servings 6

Calories 97

Net Carbs 11.1 Grams

Protein 4.9 Grams


1 large egg

2 large egg whites

1 can solid pack pumpkin 15 oz.

3/4 cup Original Granulated Splenda

1/2 cup Bisquick

1 teaspoon vanilla flavoring/extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 (12 oz.) can evaporated milk


1. In a large bowl mix everything until smooth, except evaporated milk. Gradually stir in evaporated milk.

2. Pour into 9 inch pie plate which is coated with cooking spray. Bake at 350° for 35-40 minutes or until knife inserted in middle comes out clean. Cool on a wire rack. Refrigerate leftovers.

Enjoy! 🍁🍃🍂🍃🎃🍃

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