Low Carb Pumpkin Pie with Walnut Crust
Makes 1 nine-inch regular depth pie (not deep dish)
Crust
1.5 cups finely chopped walnuts (almost powder, but not paste)
3 tbsp butter, softened
3 tbsp Splenda (must be sucralose, other artificial sweeteners can't be
baked)
Filling
2 eggs, beaten
15 ounces canned pumpkin/cooked pumpkin
12 ounces evaporated milk (I used non-fat/skim)
1.5 cups splenda (again, must be sucralose)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground allspice
Dash or two ground nutmeg
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