| low carb pumpkin pie
A friend sent this low carb pumpkin pie recipe to me the other day and I want to share it with all of you. For me I will just make the filling without the crust to cut down on more of the carb intake.
Pumpkin Pie
Crust (optional):
1/4 cup butter - I used unsalted, clarified
1 cup ground almonds
Filling:
1/2 of a 28-oz can of pumpkin
2 eggs
1/4 cup splenda
6 drops stevia
1 Tbsp pumpkin pie spice
1/4 tsp salt
3/4 cup half and half
- Prepare crust by melting butter, then combining with almonds. Press into 9" pie pan.
- In large mixing bowl, beat eggs, then add pumpkin, sweeteners, spice and salt.
- Blend in half and half. Pour into crust
- Bake at 325 F for approx 45 min or until crust is golden and filling is set.
- Cool completely and refrigerate before serving... or else crust will fall apart.
Note: I've seen some recipes call for as much as 1 cup of splenda for a
similar sized pie. Cooked splenda tastes really bitter to me, so that's why I
scaled it back and used some stevia. It's sweet enough for me.
For 1/6 of pie, with crust: 13 total carbs - 4.8 g fiber = 8.2 net
For the filling only: 8.5 total - 2.4 fiber = 6.1 net  | 
