Low Carb Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Low Carb Pumpkin Pie calories by ingredient
Introduction
Low carb version of this traditional American dessert Low carb version of this traditional American dessertNumber of Servings: 8
Ingredients
-
Crust:
3/4 cup Bob's Red Mill Low Carb Baking Mix
3 tablespoons flax meal
2 tbsp. ground cinnamon 1/4 teaspoon salt
6 tablespoons butter, melted
1/2 cup granular Erythritol or other low carb sweetener
Filling:
Ingredients
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
3/4 cup erythritol or equilivant
1/2 cup splenda
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 tsp ground clove
1/4 tsp ground nutmeg
Tips
For an added treat, top with whipped cream sweetened with splenda.
Directions
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.