Low to No carb Pumpkin Pie

By Amanda Campbell

Very good and healthy. You can't tell it’s not full of badness.

No Carb Pie Crust

1 cup pecans frozen if can
2 TB Butter
2 TB sugar equivalent like liquid Splenda or cup for cup Splenda

in a food Processor mix till looks like split peas. Add butter and sweater. Blend and add to pie pan.

Filling;

1 15 oz. can of pumpkin
2 eggs
2/3 cup milk or cream
1/3 cup cream
1 cup sugar or Splenda
1 tsp molasses
2 tsp cinnamon
1 tea nutmeg
Pinch of cloves
pinch of salt

Blend all ingredients. Pour in pie crust. Bake at 375 for 15 min then turn down to 300 and bake for 30-40 min.