Pumpkin Pie
Calories 0 kcal
Protein Serves 0.00
Carbohydrate 5 grams
Cholesterol 0 milligrams
Fat 0 grams
Fiber 0 grams
Protein 0 grams
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Pie Crust
-
100
g
Almond Flour
-
30
g
Monkfruit sweetener or erythritol
-
4
tbsp
Butter
Pumpkin Filling
-
800
g
Pumpkin (diced)
-
200
ml
Cream (thickened)
-
2
whole
Eggs (lightly beaten)
-
0.33
cup
Monkfruit sweetener or erythritol
-
1
tsp
Cinnamon
-
0.50
g
Cloves (ground)
-
0.50
tsp
Nutmeg (ground)
-
0.60
g
Ginger
-
0.50
tsp
Salt
Instructions
- 1. Crust:
- 2. Melt butter in a small bowl, add almond flour and sweetener. Mix well.
- 3. Press firmly into bottom and up sides of 24cm (9 inch) pie plate and refrigerate until firm.
- 4. Pumpkin Filling:
- 5. Preheat oven to 180ºC (350ºF).
- 6. Steam or boil pumpkin until soft, then mash to a smooth consistency.
- 7. Combine all filling ingredients in a bowl and mix well; cream, eggs, sweetener, spices and salt. Add in the pumpkin and fold through.
- 8. Pour pumpkin pie mixture into prepared crust shell and place in oven for 45 to 55 minutes, until cooked in the centre.
- 9. Remove from oven and allow pie to cool.
- 10. Serve with a dollop of whipped cream, and enjoy!
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