Low Carb Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crust:3/4 cup Bob's Red Mill Low Carb Baking Mix3 tablespoons flax meal2 tbsp. ground cinnamon 1/4 teaspoon salt6 tablespoons butter, melted1/2 cup granular Erythritol or other low carb sweetenerFilling:Ingredients1 (8-ounce) package cream cheese, softened2 cups canned pumpkin, mashed3/4 cup erythritol or equilivant1/2 cup splenda1/4 teaspoon salt1 egg plus 2 egg yolks, slightly beaten1 cup half-and-half1/4 cup (1/2 stick) melted butter1 teaspoon vanilla extract1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 tsp ground clove1/4 tsp ground nutmeg
Crust:
Mix the dry ingredients in a small bowl. Add the Erythritol to the melted butter; pour over the dry ingredients. Mix well and spread in a 9" pie pan. Chill for one hour in the refrigerator before filling the Pie.
Filling:
In a large mixing bowl, beat the cream cheese with a mixer. Add the pumpkin and beat until combined. Add the erythritol, splenda and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, ginger, cloves and nutmeg, and beat until incorporated. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. When cool, cut into 8 slices and serve.
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user FARALLON.
Mix the dry ingredients in a small bowl. Add the Erythritol to the melted butter; pour over the dry ingredients. Mix well and spread in a 9" pie pan. Chill for one hour in the refrigerator before filling the Pie.
Filling:
In a large mixing bowl, beat the cream cheese with a mixer. Add the pumpkin and beat until combined. Add the erythritol, splenda and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, ginger, cloves and nutmeg, and beat until incorporated. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. When cool, cut into 8 slices and serve.
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user FARALLON.
Nutritional Info Amount Per Serving
- Calories: 354.2
- Total Fat: 31.2 g
- Cholesterol: 150.4 mg
- Sodium: 472.3 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 3.8 g
- Protein: 10.9 g
Member Reviews