August 6 2021 recipe by Kristie Sullivan, PhD![Kristie Sullivan, PhD]()
, photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Low carb pumpkin pie
Save room for this rich and creamy traditional pumpkin pie — perfect for making ahead of time. Top with sweetened whipped cream and a dash of cinnamon for a festive treat. In fact, why wait for the holidays?
USMetric
servingservings
Ingredients
Pie crust
- 2 oz. 55 g unsalted butter, melted
- 1½ cups (6 oz.) 350 ml (170 g) almond flour
- ½ cup (2 oz.) 120 ml (60 g) hazelnut flour or almond flour
- ¼ cup (1¾ oz.) 60 ml (55 g) erythritol
- ¼ tsp ¼ tsp ground cinnamon
- ¼ tsp ¼ tsp vanilla extract
- ¼ tsp ¼ tsp salt
Pumpkin filling
- 15 oz. 425 g pumpkin puree, canned
- ½ cup (32⁄3 oz.) 120 ml (110 g) erythritol
- 1 oz. (2 tbsp) 28 g (30 ml) unsalted butter melted
- 1 tsp 1 tsp ground cinnamon
- ½ tsp ½ tsp pumpkin pie spice
- ¼ tsp ¼ tsp salt
- 2 2 large egglarge eggs
- ¾ cup 180 ml heavy whipping cream
Whipped cream topping
- 2⁄3 cup 160 ml heavy whipping cream
- ½ tsp ½ tsp vanilla extract (optional)
- 1 tbsp 1 tbsp powdered erythritol (optional)
- ground cinnamon, for garnish
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
Pie crust
- Preheat oven to 350°F (175°C).
- Add the butter, almond flour, hazelnut flour, sweetener, cinnamon, vanilla, and salt to a medium-sized bowl. Mix together until crumbly, and well combined.
- Evenly press the crust mixture over the bottom and sides of a 9" (23 cm), un-greased pie plate. Set aside.
- In a medium-sized bowl, use a hand mixer to combine the pumpkin purée, sweetener, butter, cinnamon, pumpkin pie spice, and salt. Pour in the egg and the heavy whipping cream, and mix until just combined.
- Pour the filling into the pie crust. Place aluminum foil or a pie shield along the crust edges, to prevent browning too quickly. Bake on the middle oven rack for 35-40 minutes, or until the filling is just set.
- Cool on a wire rack for 2 hours, or until at room temperature. Serve at room temperature or refrigerate for several hours before serving.
- Add the heavy cream, vanilla, and sweetener to a medium-sized bowl. Using an electric mixer, whisk at medium speed, until soft peaks form.
- For serving, slice the pie, and top with a dollop of whipped cream, and a sprinkle of cinnamon if desired.
Pumpkin filling
Whipped cream topping
Tip
This pie can be covered and refrigerated for 3-4 days.
As indicated by the colored carb circle on the picture of the recipe, this is 4g net carbs per serving.
That should work well. I would keep an eye on it to make sure the filling doesn't leak out, depending on how sturdy your cups are.
https://lowcarbyum.com/paleo-pumpkin-custard/
https://www.dietdoctor.com/se/recept/pumpapaj
https://www.dietdoctor.com/se/recept/sma-pumpapajer
That is not fun that these and some other nice recepies have been removed or moved to members+ only content. Moreover, I find removing the possibility to see the macros for the dishes or adjust the ingredients amounts for the number of portions unless paying the membership fee - quite mean actually.