Updated: Jun 24, 2020
I haven't always been a pumpkin anythng kinda girl but I have ALWAYS loved the fall season. I think it is quite possibly my favorite. There is something about the crisp air and beautiful foliage change that just makes it a happy time.
One thing I have noticed though is that as my girls have gotten older, I find myself associating pumpkin more and more with fall season. Yes I know, it is commercialized just like you associate egg nog with the winter season.
I recently tasted a pumpkin pie at work and it was soooo good. Granted, it was NOT low carb (hey, what fun is life if I can't have a treat every now and then?). Anyways, having that piece of pie made me want to go looking for a simple low carb option that I could enjoy in the fall.
The great thing about this recipe is that it is easy and most of the ingredients, you already have at home.
1 (15oz) can of pumpkin puree
2 large eggs
1/3 cup erythritol
1 teaspoon liquid stevia (optional if you like it really sweet)
1/4 teaspoon himalayan sea salt
1 tablespook pumpkin spice
1 teaspoon ground cinnamon
1 cup heavy whipping cream
Pre-heat oven to 425 degrees F.
Mix all ingredients together until well combined.
Grease a glass baking pan.
Pour ingredients into the pan
Bake for 15 minutes.
Turn heat down to 350 degrees
Bake for another 40 minutes
Let cool or serve warm.