Low Carb Impossible Pumpkin Pie

(by Mike M)


3/4 cup splenda or equivelent of your favorite (or best tolerated)sweetener
1/2 cup low carb baking mix
2 tablespoons butter
12 oz low carb milk or heavy cream diluted with water to make milk
2 eggs
1 (15 ounce) can solid pack pumpkin puree
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
In a large bowl, combine Splenda and baking mix. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until smooth. Pour into pie pan.

Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Refrigerate any remaining pie. High altitude directions: Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes.


Please note that in different parts of the world, different brands of available food have more carbs than other brands. It is important to read the labels carefully where you shop for food. If you have difficulty locating low carb supplies, please visit our low carb supplier page for some items that can be mail ordered.