Monday, 23 December 2013

low carb pumpkin pie

Low Carb Luxury Recipe!
Holiday Pumpkin Pie 

Ingredients for Pie Shell:
  • 1 cup almond flour
  • 1/4 cup Splenda
  • 4 tablespoons butter, melted
Ingredients for Pumpkin Filling:
    Holiday Pumpkin Pie
  • 1 can Pumpkin (not "Pie Filling")
  • 1/2 cup Splenda
  • 3 tablespoons Diabetisweet Brown Sugar Substitute
  • 2 Eggs, beaten slightly
  • 3/4 cup Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon salt
  • 1 tsp Cinnamon
  • 1/2 teaspoon Cloves
  • 1/2 teaspoon Nutmeg
  • 1/8 teaspoon Ginger
  • 1/2 teaspoon Cardamom or Allspice (optional)
Prepare pie shell: Melt butter in a small bowl. Add almond flour and Splenda. Mix well. Press firmly into bottom and up sides of 8 or 9 inch pie plate and refrigerate until firm.

Preheat oven to 350°F. In large bowl, mix all filling ingredients in the order given. Use your own judgement about spices — some like a more cinnamon-y mix and others like less. This is your call, but amounts listed result in a rich, aromatic "classic" mix."

Pour mixture into prepared pie shell and place in preheated oven until center tests done (about 45-55 minutes — ovens vary.) Allow to cool completely before serving.

This pie must be kept refrigerated (there's no sugar to act as a preservative), but this pie is amazingly delicious!! Top with artificially sweetened real whipped cream if you like (I do!) This pie is at its best the 2nd day!

Makes 8 servings. 8 net carbs per serving.

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