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Latest Recipes           Back to Store Site3/4 cup brown sugar substitute
1 teaspoon of xanthan gum
1/4 teaspoon salt
2 teaspoon pumpkin spice
1/2 teaspoon baking powder
15 oz pumpkin
8 oz heavy cream
2 eggs - beaten
2 tablespoon melted
5-6 stevia drops - optional
1. Combine all dry ingredients in a mixing bowl and combine well.
2. In a separate bowl combine all wet ingredients.
3. Gradually stir dry ingredients into wet ingredients and pour into a 6 quart slow cooker.
4. Cook on high for 1 to 2 hours or low for 2-4 hours or until the middle sets.
5. Immediately remove crock from cooking unit and allow to cool on a cooling rack.
6. Once the pie reaches room temperature, place the crock in the refrigerator for at least 3 hours to chill completely.
7. Slice into 8 pieces and serve with sugar free whipped cream. Keep leftovers covered in the refrigerator.
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