EASY CRUSTLESS KETO PUMPKIN PIE
From Kristin Troyer
2/3 cup brown sugar substitute
2 t. pumpkin pie spice
1/2 t. salt
3 large eggs
1 15 oz. can pumpkin puree
1 cup milk, your choice
1 t. maple extract or vanilla extract
Preheat oven to 350 degrees.
Combine all ingredients and blend well.
Pour mixture into greased pie or cake pan.
Bake for 50 minutes or until toothpick stuck in center of pie comes out clean.
Cool completely and store in refrigerator up to 5 days.
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