Diabetic Low Carb Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 fresh, frozen or canned pumpkin (NOT pie filling)1 T flour1/4 c granulated sugar1 T brown sugar2 T blackstrap molasses1-1/2 tsp cinnamon1/2 tsp nutmeg1/4 tsp allspice1 c nonfat milk2/3 c fatfree half and half1/2 tsp salt2 eggs, beaten slightly1 c finely ground almonds1/4 c finely ground oats1/4 c butter, melted
Crust:
Mix finely ground almonds, finely ground oats and melted butter together. Press into 9" pie pan. Bake in 325F oven for 15-20 minutes, or until lightly browned.
Filling:
Measure pumpkin, flour, sugars, molasses, spices, milk, half and half, and salt into a large bowl. Do NOT add eggs. Blend and set aside to rest for 1 hour or refrigerate overnight.
Preheat oven to 425F.
Lightly beat the eggs, then add them to the pumpkin mixture.
Fill the pie shell half full and place in oven. Let back 5 minutes before filling the pie to the brim, using a ladle or measuring cup.
After 15 minutes, reduce the heat to 350F and continue baking for 40-45 minutes or until toothpick inserted in the center comes out clean.
Place on rack to cool.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user KJSPORTINK.
Mix finely ground almonds, finely ground oats and melted butter together. Press into 9" pie pan. Bake in 325F oven for 15-20 minutes, or until lightly browned.
Filling:
Measure pumpkin, flour, sugars, molasses, spices, milk, half and half, and salt into a large bowl. Do NOT add eggs. Blend and set aside to rest for 1 hour or refrigerate overnight.
Preheat oven to 425F.
Lightly beat the eggs, then add them to the pumpkin mixture.
Fill the pie shell half full and place in oven. Let back 5 minutes before filling the pie to the brim, using a ladle or measuring cup.
After 15 minutes, reduce the heat to 350F and continue baking for 40-45 minutes or until toothpick inserted in the center comes out clean.
Place on rack to cool.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user KJSPORTINK.
Nutritional Info Amount Per Serving
- Calories: 227.1
- Total Fat: 13.6 g
- Cholesterol: 70.0 mg
- Sodium: 384.5 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 2.5 g
- Protein: 6.6 g
Member Reviews
-
KMILLE65
How much canned pumpkin is required? Is it 1.5 cups? I don't see a unit of measure. - 11/26/14
Reply from KJSPORTINK (11/26/14)
Sorry, it is 1.5 cups. I will see if I can correct that. Thanks for pointing it out!
-
JO88BAKO
Sounds good. Wonder what if you could make it with only the filling - 8/15/10
Reply from KJSPORTINK (8/16/10)
Thanks for your comment. I've never tried making it in a pie dish without crust, but I pour the filling in custard cups to make individual crustless servings, and it works fine.