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Low carb pumpkin pie

Kaecklund
Kaecklund Posts: 191 Member
edited January 1 in Recipes
Tried it and I love it. It's from Neghar Fonooni's blog: eat lift and be happy. www.negharfonooni.com

Crust:
1C almond flour
2 Tbsp butter
1 tsp baking soda

Mix and press into a pie plate. Bake at 350 for about 10-15 minutes or until golden brown.

Filling:
1C canned pumpkin
1C coconut milk (go full fat baby! Not light)
1/4 C sweetener (agave, honey, stevia, truvia - I used agave and had to use a full 1/4C)
2 eggs
big pinch of cinnamon
small pinch of ginger
small pinch of nutmeg
(I put in some more pumpkin pie spice - because I likey the spice!)

Pour over crust. Bake at 350 for 30-40 minutes or until center is mostly firm. Cool and serve!

Enjoy! And happy fall everyone!
Yummmmm!

Replies

  • kdiamond
    kdiamond Posts: 3,329 Member
    You can sub greek yogurt for (some of) the coconut milk. OR 1/2 low fat cream cheese and make it like a cheesecake. Also, this doesn't even need a crust! I make it in a casserole dish and just eat it right out of the dish!! I've made it with Splenda and Stevia and I like the Stevia (Truvia) better.
  • IamOnMywayNow
    IamOnMywayNow Posts: 470 Member
    bump!
  • redstampede
    redstampede Posts: 20
    Sounds really good. I may try this over the weekend! Thanks!
  • sophiathedss
    sophiathedss Posts: 97 Member
    made it...its great! thanks!

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  • Kaecklund
    Kaecklund Posts: 191 Member
    2nd round I added a little cayenne pepper and it was FANTASTIC! It added just the perfect amount of zing! I like it much better than the first round!
This discussion has been closed.

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