Low Carb Pumpkin Pie
- Number of Servings: 8
Ingredients
Flax Seed Meal (ground flax), 3 tbsp almond, flour, 3/4 cup Salt, 1/4 tsp Butter, 6 tbsp, Melted*Splenda, 1/3 cupPumpkin, cooked, boiled, drained, without salt, 2 cup, mashed Egg, fresh, 2 large Heavy Whipping Cream, 1 cup, fluid *Splenda, 3/4 cup Cinnamon, ground, 1 tsp Ginger, ground, 1 tsp Nutmeg, ground, 1/2 tsp Brandy, 1 tsp (optional)
Preheat oven to 375 F. Combine flax meal, almond flour, salt and melted butter. Then add 1/3 cup Splenda and mix into a paste. Use a spatula and spread the paste into a 9" pie plate. Cook for 12 minutes, or until crust is firm and slightly browned. Let cool.
Preheat oven to 375 F. Place a pan of water at the bottom of the oven to provide humidity. Mix together the remaining ingredients and put in cooled pie shell. Bake for about 45 minutes, or until toothpick comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user KANNOL.
Preheat oven to 375 F. Place a pan of water at the bottom of the oven to provide humidity. Mix together the remaining ingredients and put in cooled pie shell. Bake for about 45 minutes, or until toothpick comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user KANNOL.
Nutritional Info Amount Per Serving
- Calories: 302.2
- Total Fat: 27.7 g
- Cholesterol: 120.0 mg
- Sodium: 302.9 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 2.8 g
- Protein: 3.4 g
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