Low carb pumpkin pie
Low carb pumpkin pie
Ingredients
Pie crust
2 oz. unsalted butter, melted
1½ cups (6 oz.) almond flour
½ cup (2 oz.) hazelnut flour or almond
flour
¼ cup (1¾ oz.) erythritol
¼ tsp ground cinnamon
¼ tsp vanilla extract
¼ tsp salt
Pumpkin filling
15 oz. pumpkin puree, canned
½ cup (32⁄3 oz.) erythritol
1 oz. (2 tbsp) unsalted butter melted
1 tsp ground cinnamon
½ tsp pumpkin pie spice
¼ tsp salt
2 large eggs
¾ cup heavy whipping cream
Whipped cream topping
2⁄3 cup heavy whipping cream
½ tsp vanilla extract (optional)
1 tbsp powdered erythritol (optional)
ground cinnamon, for garnish
Instructions
Pie crust
Preheat oven to 350°F (175°C).
Add the butter, almond flour, hazelnut flour, sweetener,
cinnamon, vanilla, and salt to a medium-sized bowl. Mix together until crumbly,
and well combined.
Evenly press the crust mixture over the bottom and sides of
a 9" (23 cm), un-greased pie plate. Set aside.
Pumpkin filling
In a medium-sized bowl, use a hand mixer to combine the
pumpkin purée, sweetener, butter, cinnamon, pumpkin pie spice, and salt. Pour
in the egg and the heavy whipping cream, and mix until just combined.
Pour the filling into the pie crust. Place aluminum foil or
a pie shield along the crust edges, to prevent browning too quickly. Bake on
the middle oven rack for 35-40 minutes, or until the filling is just set.
Cool on a wire rack for 2 hours, or until at room
temperature. Serve at room temperature or refrigerate for several hours before
serving.
Whipped cream topping
Add the heavy cream, vanilla, and sweetener to a
medium-sized bowl. Using an electric mixer, whisk at medium speed, until soft
peaks form.
For serving, slice the pie, and top with a dollop of whipped
cream, and a sprinkle of cinnamon if desired.
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