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Low-Carb Pumpkin Pie

A perfect dish for your Thanksgiving table. Pumpkin pie made Low-Carb. This can be served with or without whipped cream. If you choose to use whipped cream, remember to whip your own and sweeten with a touch of stevia (or other non-sugar sweetener). A dollop of stevia-sweetened whipped cream will add a negligible amount of carbs. This pie serves 8, at 5 carbs per slice. If you are finding that you still have consumed one-too-many carbs during your holiday meal, have a half-serving instead… only 2.5 carbs. Gobble, gobble!

pumpkin pie

Recipes adapted from The LowCarb Diet and About.com

Recipe:

Servings: 8 slices

Ingredients For Almond Pie Crust:

  • 1 ½ cups almond flour or almond meal*
  • 3 Tbsp butter, melted
  • 1 tsp stevia (or other non-sugar sweetener)

Ingredients for Pumpkin Pie Filling:

  • 2 cups pumpkin puree (not pumpkin pie filling)*
  • 1 cup heavy cream
  • 6 Tbsp stevia (or other non-sugar sweetener)
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 2 eggs

Instructions for Pie Crust:

  1. Heat oven to 350 F
  2. Melt the butter in a microwave safe bowl, (if the pie dish is microwave safe, melt the butter in it) add the almond flour (or meal) and stevia to the bowl or dish and mix.
  3. Using your fingertips, press the dough to the bottom and sides of the pie dish.
  4. Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

Instructions for Pie Filling:

  1. In a mixer, beat the eggs.
  2. Add in pumpkin puree, vanilla, spices, stevia (or other sweetener), and heavy cream. Mix well.
  3. Pour into pie crust and bake for 40-50 minutes or until toothpick (or knife) inserted comes out clean.
  4. Let cool completely.

pumpkin pieRecipe Notes:

If you wish to add sweetened whipped cream to each serving, use this low-carb recipe: 1 cup heavy whipping cream, 1 tsp. stevia (or other non-sugar sweetener), 1 tsp vanilla extract. Whip until fluffy. Tip: place a stainless steel bowl, and the mixer’s beater attachments in the freezer for 10 minutes (the cold metal shortens the whipping time). Also, don’t add stevia and vanilla until near the end of whipping (adding early slows the process).

*You can substitute the almond flour with pecan, although you will likely have to process the pecans into flour yourself. Almond flour is the easier choice, because it is commonly found in many grocery stores.

*Use only 100% pumpkin puree (such as Libby’s brand). Other products, such as pumpkin pie filling, have added ingredients, including sugar.

8 servings, each with: 27g Fat; 8g Protein; 5g Carbohydrate

The number of servings one should eat in a sitting will depend upon your daily carbohydrate limit.

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