Monday, November 21, 2011

Healthier Low Carb Pumpkin Pie

Thanksgiving is almost here! Have ya made yer pies yet? Well here's a recipe you might like to try. It might not technically fit into level one Somersize or lowcarb, but it is healthier than regular pumpkin pie (or as my granddaughter and I say, “punkin pie”). It uses honey rather than sugar, which is easier to metabolize, and it does not have a crust. Try to use organic eggs and raw honey.


One 15-ounce can pumpkin

2 eggs

½ cup cream

¼ to 1/3 cup honey (I tried ½ cup and it was too sweet so try to get by on less if you can)

Teaspoon pumpkin pie spice

Pinch salt

Combine all ingredients and pour into greased pie plate, bake at 350 for an hour or so.