Low Carb Pumpkin Pie
It’s a holiday favorite, and with good reason! Few can resist the delicious cinnamon and nutmeg flavors of the classic pumpkin pie. But how do we get past the added carbs? Be Well has the solution: Low carb pumpkin pie!
1 15 oz can pumpkin
2/3 cup unsweetened almond milk or Mootopia
1/3 cup cream
1 cup sugar equivalent from artificial sweetener
1 teaspoon dark molasses (optional)
2 teaspoon cinnamon
1 scant teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1) Preheat oven to 425 F. (important)
2) Dump all the ingredients into a food processor or blender and whirl to blend.
3) Pour into the crust.
4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn’t soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more.
If it starts to crack a bit around the edges, it’s probably done.
5) Cool and serve with whipped cream (the real stuff, made with vanilla and sweetener).
Without crust: 3.5 grams effective carbohydrate plus 2 grams fiber, 3 grams protein, 5.5 grams fat, 80 calories.
3.5 grams effective carbohydrate 2 grams fiber, 3 grams protein, 5.5 grams fat, 80 calories.
2 grams fiber3 grams protein, 5.5 grams fat, 80 calories.
3 grams protein5.5 grams fat, 80 calories.
5.5 grams fat80 calories.
With pecan crust:
Each serving is 4 grams effective carbohydrate with 3.4 grams fiber.
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