Low carb pumpkin pie
Low carb pumpkin pie
Low carb pumpkin pie, the ultimate autumn dessert! Autumn is here and that means pumpkins are back in the supermarkets. Besides tasty savory recipes, you can also make very tasty sweet recipes with pumpkin. For example, how about this low carb pumpkin pie? This is a true American classic. Normal pumpkin pie is often made with a base of flour and sugar and a filling of pumpkin puree, sugar and condensed milk. So super tasty, just unfortunately with lots of carbs and sugars. But not to worry! We made a sugarfree and low carb alternative! We used Steviala low carb almond flour and coconut flour, Steviala Frost and Steviala Kristal Sweet Cinnamon. A winning team!
Ingredients
Low carb pie base
- 100 grams Steviala almond flour
- 15 grams Steviala coconut flour
- 75 grams butter
- 75 grams Steviala Frost
- 1 teaspoon vanilla extract
- pinch of salt
- 1 teaspoon pumpkin spice seasoning
Sugarfree pumpkin pie filling
- 3 eggs
- 450 grams pumpkin puree
- 1 tablespoon pumpkin spice seasoning
- 1 teaspoon vanilla extract
- 75 grams Steviala Frost Cinnamon
- 150 ml whipping cream
Baking supplies
- oven
- mixing bowl
- plastic foil
- pie mold with loose bottom
- baking beans
- baking paper
- rolling pin
Preparation
Making low carb pumpkin pie crust
First, mix all the ingredients for the low carb pumpkin pie curst in a mixing bowl and knead into an even ball of dough. You can also do this with a food processor if necessary. Then wrap the dough ball in plastic wrap and place it in the refrigerator for at least 1 hour. Next, preheat the oven to 180 degrees. Flour and then grease a cake pan with a loose bottom. Roll out the dough and spread it in the baking pan.
You can now put the baking pan in the oven or choose to bake the crust "blind". For this, you will need baking paper and baking beans. Place a sheet of baking paper on the bottom and spread the baking beans over this. Then place the cake pan in the oven for 25 minutes. This will keep the crust from rising while baking. Then let the crust cool completely before removing the baking paper and baking beans from the crust.
Making sugarfree pumpkin pie filling
For the sugarfree pumpkin pie filling, you can choose homemade pumpkin puree or from a can. Making your own is very simple. Cut a pumpkin in half and place it on a baking tray lined with baking paper. Then place the baking tray in a preheated oven at 190 degrees for 30 minutes. When the pumpkin has become soft take it out. Then remove the seeds and puree the flesh of the pumpkin with a blender. Now you have made your own pumpkin puree for this low carb pumpkin pie!
Next, mix the pumpkin puree with the eggs, pumpkin spice seasoning, vanilla extract, Steviala Frost Cinnamon and the whipping cream. Then whisk this into an even batter. Then pour this over the now cooled pie bottom. You then place the cake pan back in the oven for 45 minutes at 160 degrees. The center of the pie should still wobble slightly. Then let the pumpkin pie cool completely on the counter and then in the refrigerator. Then you can enjoy this delicious low carb pumpkin pie! Serve with a nice topping of whipped cream and pecans.
Nutritional values per portion
- Calorieën: 120
- Carbohydrates: 1.6
- Fats: 11.1
- Proteins: 3.1
