Happy New Year! Did you recently have surgery and feel you missed out on all the delicious food of the holiday season? Now you don’t have to. This Low Carb Pumpkin Pie is a great option when you want a sweet treat without all the carbs and calories of regular pie. It will bring back the aromas & tastes of the holidays any time you want.
Pie Crust – Dry Ingredients:
2 cups almond flour
¼ tsp salt
½ tsp baking soda
½ tsp cinnamon
Pie Crust – Wet Ingredients:
¼ cup coconut oil – melted
1 room temperature egg
2 TBSP monk fruit sweetener
Pie Filling Ingredients:
1 15-oz can Pumpkin Puree
2/3 cup coconut cream
2/3 cup monk fruit sweetener
2 TBSP Arrowroot Starch (or corn starch)
2 eggs
¼ tsp salt
1 tsp ginger
2 tsp cinnamon
1 tsp nutmeg
½ tsp ground cloves
Directions for Pie Crust:
In one bowl, mix dry ingredients together.
Then, in a separate bowl, mix wet ingredients together – whisk well.
Add dry ingredients to wet and mix together to form a dough.
Shape dough into a ball.
Form into well-greased pie pan and set aside.
Directions for Pie Filling:
Blend together all ingredients until smooth consistency.
Pour pie filling into crust and bake 45-55 min at 350 degrees.
Let cool and then enjoy your Low Carb Pumpkin Pie!
