Sugar-free Low Carb Pumpkin Pie
Ingredients
Pecan Pie Crust
-
1
cup
pecans, lightly toasted and cooled
-
1
cup
almond flour
-
¼
cup
low carb brown sugar (or your favorite sweetener to taste)
-
¼
cup
whey protein powder
-
5
tablespoons
salted butter, melted (or more if needed)
Low Carb Pumpkin Pie Filling
-
15
oz
can pumpkin puree
-
¾
cup
low carb brown sugar (or your favorite sweetener to taste)
-
3
large
eggs
-
2
large
egg yolks
-
1
cup
heavy cream (or full fat coconut milk)
-
½
teaspoon
salt
-
1
package
unflavored Knox gelatin (2 ½ tsp)
-
½
teaspoon
vanilla extract
-
¼
teaspoon
maple extract
Spices
-
1 ¼
teaspoons
cinnamon
-
¼
teaspoon
ground ginger
-
¼
teaspoon
ground cloves
-
⅛
teaspoon
nutmeg
-
½
teaspoon
grated orange zest (optional)
Instructions
- Preheat the oven to 350°F and prepare the crust by processing the pecans until finely chopped.
- Mix the almond flour, sweetener, and protein powder with the chopped pecans.
- Add melted butter and pulse until the mixture resembles crumbs that hold together.
- Press the crust mixture into a pie plate and bake for 10-15 minutes until lightly browned.
- Cool the crust before adding the filling.
- In a medium pot, whisk together the eggs, egg yolks, sweetener, spices, salt, and heavy cream.
- Sprinkle the gelatin over the mixture and let it sit for 5 minutes.
- Heat the mixture over medium heat, stirring until it thickens, then remove from heat.
- Stir in the pumpkin puree, vanilla extract, and maple extract, adjusting sweetness as needed.
- Pour the filling into the cooled crust and refrigerate uncovered overnight.
- Cover with plastic wrap before serving.
Nutrition Facts (estimated)
Servings
12
Calories
294
Total fat
26g
Total carbohydrates
9g
Total protein
10g
Sodium
94mg
Cholesterol
10mg
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