Low carb pumpkin pie recipe |
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
- Almond low carb crust (see below)
- 2 cups of pumpkin puree (or 15 oz can of pumpkin)
- 1 cup coconut milk
- ¼ cup whipping cream
- 1 cup Splenda
- 2 eggs + 1 egg yolk
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon lemon zest
- Servings: 8
- Nutritional Info: 171 calories, 15g fat, 2g net carbs, 3g fiber, 5g protein
- Mix sugar substitute, salt, spices, lemon into large bowl. Beat in eggs then pumpkin puree. Finally add the coconut milk and whisk until thoroughly combined.
- Pour mixture into chilled pie shell and make at 425F for 15 minutes. After 15 minutes reduce temperature to 350F. Bake 45-50 minutes, or until a knife inserted near the center comes out clean.
- Cool on a wire rack for 2 hours
- Note: If you are lacking some of the spices above…you can replace the spices above with
- pumpkin pie spice.
- Add some artificially sweetened whipping cream and enjoy.
Calories: 171 Fat: 15 Fiber: 3 Protein: 5
Recipe by Fat Guy Weight Loss at http://www.fatguyweightloss.com/low-carb-pumpkin-pie-recipe/
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