With no crust or sugar this is a rich guilt-free dessert.
1 1/4 cups heaving whipping cream
1 1/4 cups sour cream
4 large eggs
2 tsps ground cinnamon
1/2 tsp ground cloves
1 tsp ground ginger
1 tsp salt
1 1/2 cups sweetener
29 oz pumpkin
Preheat oven to 425° F (220° C).
Mix sweeteners, salt and spices in a small bowl. Beat eggs in a large bowl.
Add pumpkin and spice mixture to eggs, mix well.
Stir in heavy cream and sour cream.
Pour into 2 glass pie plates. Bake at 425 ° F for 15 minutes, reduce oven to 375 ° F (190° C) and bake another 40-50 minutes until knife inserted near center comes out clean.
Serve with whipped heavy cream.
in 1 serving of Pumpkin Pie.
, 18% carbs, 8% protein.
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