Updated to reduce liquid to make a drier pie to make hubby happy. Did it last year and did not realize I failed to update on here.)
Pumpkin Pie (11-20-18 update)
2 large eggs
¼ cup Monk Sweet Plus OR
1/4 cup birch xylitol or Erythritol & ½ teaspoon Sweetleaf Clear Stevia
½ teaspoon salt
1 teaspoon cinnamon
1/16 teaspoon cloves*
4 oz ( 1/2 cup) heavy cream
*I make two pies at once, so I actually put 1/8 teaspoon cloves into the batch for two pies. Some like more spices, but we like ours mild.
Pour into a prepared uncooked pie shell. Our preference is a gluten free alternative made with almond flour. However, even before we went sugar free and gluten free, my family preferred Pumpkin Custard with no pie shell. They kept leaving the pie crust uneaten, so I quit making crust for pumpkin pie. We serve this pie with fresh whipped cream sweetened with SweetLeaf Vanilla Creme Stevia.
Bake at 425 for 15 minutes and then, reduce the temp and bake for 40-50 minutes at 350 or until a knife blade comes out clean.