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Low Carb Pumpkin Pie

wannnabeloser's picture
This was a request from Daisydukie. I have made this three times now and it is always a treat with the low carb crowd. Super easy and only five net carbs per serving!
Ingredients
For pie filling ingredients
  Flax meal 1 1⁄4 Cup (20 tbs)
  Splenda 4 Tablespoon
  Cinnamon 1 Teaspoon
  Egg white 1 , beaten
  Melted butter 1 Tablespoon
  Canned pumpkin 1 1⁄2 Cup (24 tbs)
  Splenda 3⁄4 Cup (12 tbs)
  Eggs 3
  Heavy whipping cream 3⁄4 Cup (12 tbs)
  Ground clove 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
Directions

1. Mix dry ingredients in a bowl.
2. Then add the wet ingredients to the dry ingredients. Mix them together.
3. Spray some cooking spray in a baking dish.
4. Put the mixture in the dish and press it a little to flatten.
5. Preaheat the oven to 325 and cook it for 10 minutes.

PIE FILLING
1. Preheat the oven to 350 degrees.
2. In a bowl first take pumpkin, then add eggs, cream, splenda, cloves and cinnamon.
3. Mix with a hand blender.
4. Roll this filling on the baked pie crust. Spread it around.
5. Pop it in the oven at 350 degreed for 45 minutes.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Pie
Interest: 
Holiday, Party, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
65 Minutes
Servings: 
8
In this video, Chef Kelly from Lowcarbcafe shows us a Low Carb Pumpkin Pie after getting a personal request from one of her fans. She is making the pie with a low carb crust using flax meal. The recipe is wicked easy to make and healthy because it keeps the carbs away. Watch the video to find out the complete recipe which is in two parts, pie crust and filling.

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