Low Carb Pumpkin Pie

 

Now that Thanksgiving is fast approaching, I have been getting a little nervous.  I have been nervous because you can't have Thanksgiving without pumpkin pie, but I can't have pumpkin pie now that I gave up carbs, grains and sugar.  But thankfully (no pun intended) I found this recipe on Pinterest, and I tweaked it a bit.  Not only is it low carb and sugar free, it is also grain free, dairy free, Paleo-approved, and gluten free. 

 

Just to warn you, it is a crust-free pie.  But I don't miss the crust.  To be honest, I always throw the crust out anyway.  Here are your ingredients (I also wanted to mention that I had each and every one of these ingredients in my fridge/pantry and didn't have to go out to the store to buy any of them.)

 

1 15 oz can pumpkin

1 1/2 cup coconut milk

3 eggs

2 tsp pumpkin pie spice

3/4 cup stevia

1 tsp vanilla

 

 

Preheat the oven to 350 degrees.  Put all ingredients in a large bowl and mix well.  Pour into a greased pie pan.  Bake for 50-60 minutes or until a knife inserted in the middle comes out clean.

Slice and serve with a spoonful or 4 of whipped cream.  Yumm!!!

 

**I was going to take more pictures of my delicious pie, but it didn't look very picture-perfect on my plate.  But that's ok, I got at least one picture of it, and the taste makes up for lack of pretty pictures.**