Low-Carb Pumpkin Pie
Rikke SvartangenLow-Carb Pumpkin Pie
Low-Carb Food Co
7
20 minutes
30 minutes
Desserts
A pumpkin pie stripped back to five core ingredients and rebuilt without the pastry. Ground almonds and butter are pressed into the tin to form a short, nutty base that bakes crisp rather than soggy, and the filling is simply tinned pumpkin, eggs, pumpkin spice and a little double cream. There is no condensed milk and no sugar, which is where most of the carbs in a traditional pie come from. Each of the seven slices carries 4g carbs, 18g fat and 9g protein. Crushed pecans work just as well as almonds in the base if you want a deeper, more caramelised flavour. Serve slightly warm with whipped cream.
Ingredients
½ tin Tinned Pumpkin
2 Eggs
½ tsp Pumpkin Spice
½ tsp Erythritol (optional)
200g Ground Almonds (crushed pecans works too)
30g Butter
30g Double Cream (optional)
Directions
Melt butter and add almonds and flatten into a pie dish.
Bake for 15 minutes at 180°C and allow to cool.
Whip up eggs, pumpkin puree and pumpkin spice with sweetener (if using) and pour onto the cooled base.
Bake for a further 15 minutes at 180°C.
Whip up double cream to serve.
