INGREDIENTS:
1 can (15 oz) Farmer’s Market organic pumpkin
2 large eggs
¾ cup Sensato Erythritol (or equivalent sweetener of choice)
¼ tsp Sweetleaf stevia (or ¼ cup equivalent sweetener of choice)
1 tsp Navitas Naturals Yacon Syrup (optional–adds great flavor depth for only about 0.5 carbs per serving)
1 cup Thai Kitchen coconut milk (from canned - regular or light)
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
Pinch of ground cloves
½ tsp salt
1 (9”) unbaked pie crust (if using almond flour crust, prebake)
 
PREPARATION:
Preheat oven to 425 degrees

(Thanks to *Laura Dolson for the blender tip!) Toss all into a blender and blend until well combined - doesn’t get any easier than that! You may need to turn off and scrape the sides a couple times to get it all incorporated. Pour into pie shell and bake for 15 minutes. Reduce the oven temp to 350 and continue to bake for about 45 minutes, or until a knife inserted in the middle comes out clean. It’s okay if the middle is a still a little jiggly – it will firm up and fully set as it cools. Allow to cool completely on a wire rack (at least 2 hours.) Refrigerate leftovers.

Makes 8 servings, each with 4.40 net effective carbs (not including crust), 3.75 net effective carbs without molasses (not including crust)

*Laura Dolson's Low Carb site http://lowcarbdiets.about.com/ Loads of great tips and information there.