LOW CARB PUMPKIN PIE | EASY KETO DESSERT
This Low-Carb Pumpkin Pie is the ultimate answer to your keto Thanksgiving woes! It is, without a doubt, the perfect pumpkin pie for the holidays and you won't even know its low carb!
Provided by URVASHI PITRE
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F.
Nutrition Facts : Calories 285 kcal, Carbohydrate 9 g, Protein 6 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 102 mg, Sodium 38 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
LOW CARB PUMPKIN PIE RECIPE
A delicious pumpkin pie recipe that tastes as good or better than a regular high carb one. It's a guiltless treat that can be enjoyed year round! Only 6 g net carbs per slice.
Provided by Lisa MarcAurele
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
- Beat in yolks and egg until well combined.
- Gradually stir in heavy cream.
- Pour filling into prepared pie crust.
- Cover crust edges with a pie shield or aluminum foil to prevent burning. Bake at 375°F for 30-40 minutes or until set.
- Cool on wire rack.
- Store in refrigerator.
Nutrition Facts : ServingSize 1 slice, Calories 285 kcal, Carbohydrate 12 g, Protein 6 g, Fat 21 g, SaturatedFat 14 g, Cholesterol 196 mg, Sodium 222 mg, Fiber 6 g, Sugar 3 g
EASY KETO LOW CARB PUMPKIN PIE RECIPE (SUGAR-FREE, GLUTEN-FREE)
You only need a few ingredients for this easy keto low carb pumpkin pie recipe with almond flour crust. It will be your favorite sugar-free pumpkin pie!
Provided by Maya | Wholesome Yum
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Make the sweet almond flour pie crust according to the directions here.
- Meanwhile, beat together all remaining ingredients at medium-low speed, until smooth. (Don't overmix.)
- When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Cool the crust on the counter for at least 10 minutes, longer if you have time.
- Pour the filling into the crust. Gently tap on the counter to release air bubbles.
- Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust start to brown, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)
- Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.
Nutrition Facts : Calories 244 kcal, Carbohydrate 8 g, Protein 7 g, Fat 21 g, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
CRUSTLESS LOW CARB PUMPKIN PIE
Delicious and so easy to prepare. There have been questions about the accuracy of the carb count configured by Food.com. According to the Splenda help site there are 12 gm of carbs in 1/2 cup and 24 gm in 1 cup. My recipe calls for 3/4 cup which I figure to be 18gm for the entire pie. I submitted this information to Food.com and received this answer. "dojemi, At this time, the nutritional facts are limited to what is available from the USDA's database, which has only the data for Splenda packets and not Splenda Sugar Blend for Baking." If you choose to make this pie please take this information into consideration. Thank you. dojemi
Provided by dojemi
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Pour into a well sprayed pie pan.
- Bake at 350' for 30 to 40 minutes.
- NOTE: DO NOT use Splenda packets -- trust me on this one!
LOW CARB PRALINE PUMPKIN PIE
Steps:
- Preheat oven to 350 degrees F.
- Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.
- Preheat oven to 425 degrees F.
- Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
- Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.
- With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.
Nutrition Facts : Calories 241 calorie, Fat 24 grams, SaturatedFat 12 grams, Carbohydrate 7 grams, Fiber 1 grams
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