Low Carb Lifestyle Cuisine Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
The crust:Half cup each of roasted/salted macadamia halves, raw pecan pieces, and raw walnut pieces.Butter, unsalted, 1 TbspThe filling:1 15-oz can organic pumpkin (Trader Joe's)2 tsp liquid stevia1 tsp real vanilla extract1 tsp pumpkin pie spice blend (Trader Joe's)1 cup heavy whipping cream3 large eggs
For 12 servings, bake the pie in a square 8" baking dish.
Preheat the oven to 375 degrees F.
Make the crust:
Combine nuts in a food processor and chop to a coarse crumb. It's better to pick out any pieces still too large than to continue processing all to a fine, floury consistency. Use the 1 Tsbp butter to grease the entire interior of the baking pan. Press the nut crumbs into the bottom of the pan, making an even layer. Set aside.
Make the filling:
Into a medium-sized mixing bowl, empty the contents of the can of organic pumpkin. Add 1 tsp vanilla extract, 2 tsp of liquid stevia, and 1 tsp of pumpkin pie spice blend. Stir with a spoon or fork to blend thoroughly. Then add the 1 cup of heavy whipping cream; stir to blend thoroughly.
In a small mixing bowl, beat 3 eggs to thoroughly blend the yolks and whites. Pour beaten eggs into the seasoned pumpkin and cream mixture. With a fork or whisk, stir briskly to blend the eggs with the pumpkin-cream mixture.
Gently pour the pumpkin pie filling over the pressed crust in the 8"-square baking pan. Transfer filled pan to the oven. Bake until a toothpick inserted in the center pulls out clean: check at 45 minutes; depending on the oven, the pie could bake for 60 minutes total.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JENNIFER89125.
Preheat the oven to 375 degrees F.
Make the crust:
Combine nuts in a food processor and chop to a coarse crumb. It's better to pick out any pieces still too large than to continue processing all to a fine, floury consistency. Use the 1 Tsbp butter to grease the entire interior of the baking pan. Press the nut crumbs into the bottom of the pan, making an even layer. Set aside.
Make the filling:
Into a medium-sized mixing bowl, empty the contents of the can of organic pumpkin. Add 1 tsp vanilla extract, 2 tsp of liquid stevia, and 1 tsp of pumpkin pie spice blend. Stir with a spoon or fork to blend thoroughly. Then add the 1 cup of heavy whipping cream; stir to blend thoroughly.
In a small mixing bowl, beat 3 eggs to thoroughly blend the yolks and whites. Pour beaten eggs into the seasoned pumpkin and cream mixture. With a fork or whisk, stir briskly to blend the eggs with the pumpkin-cream mixture.
Gently pour the pumpkin pie filling over the pressed crust in the 8"-square baking pan. Transfer filled pan to the oven. Bake until a toothpick inserted in the center pulls out clean: check at 45 minutes; depending on the oven, the pie could bake for 60 minutes total.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JENNIFER89125.
Nutritional Info Amount Per Serving
- Calories: 221.7
- Total Fat: 20.9 g
- Cholesterol: 90.8 mg
- Sodium: 41.3 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 2.4 g
- Protein: 4.1 g
Member Reviews
-
KIMBATWL
Served this at Thanksgiving, everyone liked it. Problems I had were: Stevia - there are several brands, each with differing strengths. Some are liquid, some are powdered. It would be helpful to give a sugar equivalent so I can know the right amount to use. Better to use too little than too much. - 12/1/15