A low carb and gluten free almond milk pumpkin pie recipe that doesn’t rely on evaporated milk. Use this pie crust recipe or your own. Perfect for holidays!
Directions. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
For a firmer pie, use 3 egg yolks plus 1 whole egg in place of the 3 whole eggs. You may want to use another low carb pie crust for this recipe. * ⅓ cup additional almond flour plus ¼ teaspoon vanilla extract can be used instead of the vanilla whey protein in the crust mixture Makes 8 servings Net carbs per serving: 6g
2 Mix eggs, brown sugar, pumpkin pie spice, flour and salt in medium bowl until smooth. Stir in pumpkin and vanilla. Gradually add evaporated milk, mixing well. Pour into pie crust. 3 Bake 15 minutes. Reduce oven temperature to 350°F.