Halloween season is nearly here, but this pie is fabulous all year round!
Low Carb
Keto
Clean Keto
Paleo
Gluten Free
Vegetarian
Vegan
Nutrition
Carbs: 3.8gProtein: 8.4gFat: 18.3g
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Ingredients
- 1/2 tin Tinned pumpkin
- 2 Eggs
- 1/2 tsp Pumpkin spice
- 1/2 tsp Erythritol (optional)
- 200 g Ground almonds (crushed pecans works too)
- 30 g Butter
- 30 g Double cream (optional)
Instructions
- Melt butter and add almonds and flatten into a pie dish.
- Bake for 15 minutes at 180°C and allow to cool.
- Whip up eggs, pumpkin puree and pumpkin spice with sweetener (if using) and pour onto the cooled base.
- Bake for a further 15 minutes at 180°C.
- Whip up double cream to serve.
Notes
To keep this dish paleo, why not try substituting the double cream with coconut milk?
Tried this recipe?Let us know how it was!
What temperature does this need baked at?
Hi, we bake this at 180°. I will update the recipe to include this!