Low-Carb Pumpkin Pie
Halloween season is nearly here, but this pie is fabulous all year round!
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?
Nutrition
Carbs: 3.8gProtein: 8.4gFat: 18.3g
Tried this recipe?Let us know how it was!