Low Carb Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Low Carb Pumpkin Pie calories by ingredient
Introduction
Perfect for Diabetics Perfect for DiabeticsNumber 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 cup
Pumpkin, 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)
Directions
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.