Pumpkin Pie with Less Carbs!
JessicaLCHF
Posts: 1,265 Member
Replies
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LOL that's typically how I eat it
I made these mini tarts a couple weeks ago since we have canned pumpkin around. I was wondering how I could do it & remembered I also had almond meal that would make a good crust. I think I figured these came out to 4g carb/ea. Not super low, but can easily fit if you plan your day. I warm them in the oven to crisp back up & then a squirt of reddi whip.
I'll see if I wrote down what I did here...it's not a published recipe, I kinda thew it together fom bits of others.
Crust:
• 1 cup almond flour
• 1/8 teaspoon sea salt
• 1 tablespoons coconut oil
• 1/2 large egg (reserve 1/2 for filling)
Instructions:
Combine ingredients in a bowl & stir/knead until well mixed
Spray tart pan w/ non-stick spray (or mini muffin pan)
Roll into small balls & press dough into tart pan with your thumb, pressing up sides & covering bottom.
Bake at 350° for 35 min, start checking for doneness every 5 min after until edges of crust become golden/brown. Mine ended up being close to an hour, to my liking.
Filling:
• 1 cup canned pumpkin purée
• 1/2 cup heavy cream
• 1/4 cup maple syrup
• 1/4 teaspoon salt
• 1 eggs plus the leftover egg from crust above
• 1 teaspoon of cinnamon (I will use slightly less next time)
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cardamom
• 1/4 teaspoon of lemon zest
Whisk all ingredients together in a bowl, mixing until well combined.
I toasted pecan chips & sprinkled on top before baking as well...because pumpkin+maple+pecans=delicious.
I used maple syrup as a sweetener due to the fact that it's natural and low glycemic.
I had enough crust to make one mini tart pan (12) plus a ramekin (ramekin volume=6 mini tarts). The filling I ended up w/ enough left over for easily 6-8 more tarts, which I took into consideration when figuring the carb content. Once I ran out of crust, I reserved the excess filling for who knows what. I’m thinking if you oiled your pan enough, you could get away w/ baking the filling w/o crust, maybe baking the pan in a water bath.
Per serving:
Calories 73
Fat 5.7g
Carbs 4.5
Protein 1.8g
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Awesome! I might have to sub maple syrup with Splenda, but I'm def giving this a go! Thanks!0
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I ran across a coconut flour crust that looks doable (I have an insulin spike from almond flour for whatever reason)...
http://www.fitlivingfoodies.com/recipe-archive/gluten-free-crust-recipe/
Once it is cooked, any pumpkin pie fluff or custard, etc., could be put in here. I would not necessarily have to be a "cooked" version of the pumpkin pie stuff...0 -
JessicaLCHF wrote: »Awesome! I might have to sub maple syrup with Splenda, but I'm def giving this a go! Thanks!
welcome! you may want to use slightly more heavy cream because there would be less liquid using splenda, but yeah, would work just fine!0
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