Pumpkin Pie

Prep Time: 10 minutes | Cook Time: 1 hours

Total Time: 1 hour, 10 minutes

Yields: 8 slices | Serves: 8

This easy low carb nut crumb crust is perfect for any amount of decadent cheesecake goodness or any of your favorite crumb crust fillings! Each bite will bring just the right of amount of nutty crunchiness and can be baked in no time! So grab your fork and get ready to get your tastebuds wowing!

Ingredients

1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
100% pure pumpkin puree, 1 (15 ounce) can
evaporated milk, 1 (12 fluid ounce) can

Purchase any of the ingredients & tools used in this video on Amazon.com

Tools

pie pan
oven
egg beater
bowl

Steps

Preheat oven to 425 degrees F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl.
Add pumpkin and sugar-spice mixture and gradually stir in evaporated milk then pour mixture into pie shell.
Once oven is ready, bake for 15 minutes. Reduce temperature to 350 degrees F then bake for 40 to 50 minutes or until a toothpick inserted at the center comes out clean.
Allow to cool on a wire rack for at least 2 hours. Serve immediately or refrigerate.