Low Carb Pumpkin Pie
Your pie doesn’t have to just be healthy. It can be yummy too.
Ingredients
Low Carb Coconut Flour Pie Crust
- ½ cup butter
- 2 eggs
- ¼ cup Lite&Sweet
- 4 teaspoon salt
- ¾ cup coconut four sifted
Low Carb Pumpkin Pie Recipe
- 425 g can pumpkin puree or puree yourself
- 3/4 cup Lite&Sweet
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3 egg yolks
- 1 large egg
- 2/3 cup heavy cream
- 1 unbaked coconut flour crust
Low-Carb Whipped Cream
- 1 cup heavy cream
- 2 tablespoons Lite&Sweet powdered
Instructions
Low Carb Coconut Flour Pie Crust
- In a microwave-safe bowl, melt butter in microwave.
- Add eggs, Lite&Sweet, and salt, and mix well. Make sure the butter isn’t hot so the eggs do not cook.
- Stir in coconut flour. Continue mixing until dough forms.
- Knead the dough for one minute. If it feels too tacky, add more coconut flour.
- Between two sheets of wax paper, roll out dough until 1/8 inch thick.
- Lay dough into a 9-inch pan.
- Fork the bottom and sides of dough.
- Bake crust for 10 minutes at 204 degrees.
- Cool completely before using.
Low Carb Pumpkin Pie Recipe
- Combine pumpkin, Lite&Sweet, cinnamon, ginger, and nutmeg into medium-sized mixing bowl.
- Beat in yolks and egg until well combined.
- Gradually stir in heavy cream.
- Pour mixture into previously prepared piecrust.
- Bake at 375°F for 30-40 minutes or until set.
- Cool on wire rack.
Low-Carb Whipped Cream
- Add 2 tablespoons Lite&Sweet to heavy cream.
- Beat with an electric mixer until peaks form.
- Store whipped cream in an airtight container up to a week.
Notes
*Pro Tip:
Put aluminum foil around the edge of the crust to help it not burn. *Pro Tip:
To powder Lite&Sweet, put desired amount in a food processor or mill in nutribullet and blend until the right consistency.
Put aluminum foil around the edge of the crust to help it not burn. *Pro Tip:
To powder Lite&Sweet, put desired amount in a food processor or mill in nutribullet and blend until the right consistency.