Halloween season is nearly here, but this pie is fabulous all year round!
Low-Carb Pumpkin Pie
Low-Carb Pumpkin Pie
Halloween season is nearly here, but this pie is fabulous all year round!
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Servings
- 7
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.