Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. Enjoy this low-carb recipe which uses the Dough Mix as a crust. Crustless is always an option as well!
Preheat oven to 350°F.
Prepare Dough Mix for crust as directed on package.
Roll out the crust as thin as you can to fit into a 9” pie pan.
Spray/butter the bottom of the pie pan.
Place the dough into the pie pan. Make it come up the sides of the pie pan to form an edge.
1 15oz of pumpkin puree
1 cup sweetener
2 tbsp heavy cream
1 tbsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1 tsp arrowroot powder (replacement for corn starch)
Bake for 40-50 minutes (about half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.