KETO pumpkin pie --low carb, sugar free, gluten free
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 279.7
- Total Fat: 24.2 g
- Cholesterol: 105.5 mg
- Sodium: 109.6 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 5.0 g
- Protein: 8.2 g
View full nutritional breakdown of KETO pumpkin pie --low carb, sugar free, gluten free calories by ingredient
Introduction
A sweet treat for the holidays! A sweet treat for the holidays!Number of Servings: 8
Ingredients
-
Pie Crust=
1.5 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
1/2 tsp Baking Powder
1/4 tsp Pink Himalayan Sea Salt
1/3C powdered Pyure
3 tbsp Butter, salted --softened
1 large Egg, fresh, whole, raw
1 tsp Vanilla Extract
1 tsp maple extract
1 TBsp Ghee --for greasing the pan
Filling=
1 tsp Cinnamon, ground
1 can Libby's 100% Pure Pumpkin Puree
1/2C heavy whipping cream
2 large Egg, fresh, whole, raw
2/3C powdered Pyure
2 tsp Pumpkin Pie spice
1/4 tsp Pink Himalayan Sea Salt
1 tsp Vanilla Extract
Tips
Top with a helping of homemade whip cream.
Directions
1st make the crust
Preheat oven to 375*
butter a 9" pie pan with the ghee
In a medium mixing bowl combine almond flour, cinnamon,baking powder, salt and Pyure. Using a wisk, mix the ingredients together.
Next cut the butter into the dry mixture until forms course crumbs.
add egg, vanilla and maple extract and stir until the dough forms a ball.
Transfer the dough into the prepared pan, and press down until it covers the bottom and sides of pan.* wetting you fingers with cold water keeps the dough from sticking.
flute edges if desired.
Use a fork to poke holes all over crust so no bubbles form.
Place in oven and bake for 12 minutes, take out and cover edges with foil so they don't burn. Place back in oven and cook for an additional 5-8 minutes--until the crust is a beautiful golden brown.
Allow it to cool completely before filling.
Filling=
Once the crust is done reduce oven temp to 325*
combine all Filling ingredients at medium/low speed--don't over mix.
Once crust is ready pour filling into crust. Gently tap on the counter to release any air bubbles.
Bake for 40-50 minutes until the pie is almost set, but a little jiggly in the middle. * do check on the pie at 30 minutes as some ovens cook faster than others.
Cool completely on the counter, then refrigerate at least an hour before slicing, or make a day ahead of time and just store it in the fridge.
Serving Size: 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user HAT_WRIGHT.
Preheat oven to 375*
butter a 9" pie pan with the ghee
In a medium mixing bowl combine almond flour, cinnamon,baking powder, salt and Pyure. Using a wisk, mix the ingredients together.
Next cut the butter into the dry mixture until forms course crumbs.
add egg, vanilla and maple extract and stir until the dough forms a ball.
Transfer the dough into the prepared pan, and press down until it covers the bottom and sides of pan.* wetting you fingers with cold water keeps the dough from sticking.
flute edges if desired.
Use a fork to poke holes all over crust so no bubbles form.
Place in oven and bake for 12 minutes, take out and cover edges with foil so they don't burn. Place back in oven and cook for an additional 5-8 minutes--until the crust is a beautiful golden brown.
Allow it to cool completely before filling.
Filling=
Once the crust is done reduce oven temp to 325*
combine all Filling ingredients at medium/low speed--don't over mix.
Once crust is ready pour filling into crust. Gently tap on the counter to release any air bubbles.
Bake for 40-50 minutes until the pie is almost set, but a little jiggly in the middle. * do check on the pie at 30 minutes as some ovens cook faster than others.
Cool completely on the counter, then refrigerate at least an hour before slicing, or make a day ahead of time and just store it in the fridge.
Serving Size: 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user HAT_WRIGHT.
Member Ratings For This Recipe
-
RENEEWL1
-
EVILCECIL