Sugar-free Low Carb Pumpkin Pie (No-bake)
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 pecan crust by processing the pecans, almond flour, sweetener, and protein powder in a food processor.
- Add melted butter and pulse until the mixture resembles crumbs and holds together.
- Press the crust mixture into a pie plate and bake for 10-15 minutes until lightly browned, then cool.
- For the filling, beat the eggs and yolks in a pot, then whisk in sweetener, spices, salt, and cream.
- Sprinkle 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 and whisk in pumpkin puree and extracts.
- Pour the filling into the cooled crust and refrigerate uncovered overnight, then cover until ready to serve.
Nutrition Facts (estimated)
Servings
12
Calories
294
Total fat
26g
Total carbohydrates
9g
Total protein
10g
Sodium
94mg
Cholesterol
10mg
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