Saturday, November 26, 2011

Low Carb Pumpkin Pie with Sugar Free Cookie Fudge Crust

Crust Ingredients:

1 box Murray’s Vanilla Cream cookies
4 oz. (1/2 box) unsweetened Baker’s chocolate
1 stick butter
10 packets Truvia
2 droppers of Stevia
Directions for Crust:
Crush cookies
Melt chocolate and butter in the microwave.
Mix all ingredients and press into a pie plate.

Filling Ingredients:

15 oz canned pumpkin
2 eggs
2/3 cup almond milk
1/3 cup cream
¾ cup Splenda
¼ cup Truvia
2 droppers of Stevia
2 tsp. cinnamon
1 tsp. nutmeg
¼ tsp. ginger
¼ tsp. salt
¼ tsp. allspice

Directions for Filling:

Blend all ingredients well in a blender.
Pour into crust.
Bake for 15 minutes at 375 degrees.
Reduce heat to 300 degrees, and bake for an additional 30 minutes.

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