Thanksgiving is just around the corner and I was looking for a good pumpkin pie recipe to use up the last pumpkin from our CSA share. I came up with this wonderful treat using Stevia Sugar. I hope you enjoy this as much as I did. Top it up with some whipped cream and it will melt in your mouth.

Low Carb Pumpkin Pie Recipe

8 Servings

Almond Crust

1 cup Almond Flour
2 tablespoons Butter
1/4 teaspoon Stevia Sugar
1 teaspoon Vanilla Extract

extra butter for greasing pie dish

Butter pie dish and set aside. Combine almond flour, butter, Stevia and vanilla. Pat down into pie dish.

Almond Crust: Calories 95.6, Total Fat 8.9 g, Total Carbohydrate 2.4 g, Dietary Fiber 1.4 g, Protein 2.6 g

Pumpkin Pie Filling

2 cups pumpkin puree
2 eggs
0.5 can coconut milk
1 teaspoon cinnamon
1/2 inch fresh ginger (peeled)
1/2 teaspoon nutmeg
1 cardomon pod
1 tablespoon Vanilla Extract
1.5 tablespoon Stevia Sugar
1 Cup of Pecan halves

Preheat oven to 350F. Put all ingredients into a blender. Blend until smooth and spices are all mixed. Pour into pie shell. Add pecans on top of pie filling. Bake for 60-70min. To check the pie if it is ready to come out, insert a knife into and if it comes out clean then it is ready.
Let pie cool completely before cutting it.

Pumpkin Pie Filling: Calories 185.2, Total Fat 17 g, Total Carbohydrate 6.6 g, Dietary Fiber 2.2 g, Protein 3.6 g

To your health and wellness,

Catherine Osthaus

Tweet This Post