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Low Carb Crock Pot Pumpkin Pie: Submitted by: Wendy R. Cook | Date Added: 14 Oct 2019
Listed in: Slow Cooker

3/4 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

Cooking Instructions

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.

Recipe Pictures - Hover cursor to scroll if several images:
Low Carb Crock Pot Pumpkin Pie Low Carb Crock Pot Pumpkin Pie Low Carb Crock Pot Pumpkin Pie
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