Ingredients
6 eggs
796 ml / 29 oz can pure pumpkin
6 oz Swerve® granulated sweetener
2 tsp cinnamon, ground
1 tsp nutmeg, ground
1/2 tsp ginger, ground
1/2 tsp salt
1 1/2 cups heavy whipping cream, not whipped
Method
- Preheat oven to 425 F
- Beat eggs in bowl of stand mixer or by hand
- Add pumpkin, sweetener, spices and salt, mix well
- Blend in cream, mix until uniform in colour
- Pour into pre-baked pie crusts or into a lightly butter-greased 9″ x 14″ stainless steel baking pan
- Bake for 15 minutes at 425 F, then lower heat to 350 F and continue baking 55 minutes (or until set and a toothpick comes out clean)
- Allow to cook well before serving. Can add a dollop of fresh, homemade whipped cream (unsweetened, or sweetened with Swerve®)
