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Halloween season is nearly here, but this pie is fabulous all year round!
½ tin Tinned Pumpkin
½ tsp Pumpkin Spice
½ tsp Erythritol (optional)
200g Ground Almonds (crushed pecans works too)
30g Double Cream (optional)
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.
To keep this dish paleo, why not try substituting the double cream with coconut milk?
Low-Carb Pumpkin Pie
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Making it easier to adopt a low-carb lifestyle.