Low Carb Pumpkin Pie

Besides Halloween, October is one of my favorite months because of all the great desserts that one can make. The below pie recipe will blow your mind (at least it does mine)!! I should say that this is not a low low carb recipe as pumpkins themselves are relatively high in carbs, but by not using sugar and wheat, we are definitely reducing the total carbs. Best of all, you won't even notice that is sugar and wheat free because it is as delicious as the "real thing".

The crust is made with almond meal, which Trader Joe's carries for just $3.99 for a 16 oz bag. I certainly recommend getting it there because it is the cheapest I've been able to find it anywhere.

Crust:
1 1/2 Cups Almond Meal
3 Tbsp Melted unsalted butter
3 Tbsp. Splenda or Stevia
1/2 Tsp. Vanilla extract

Preheat oven at 350F

Mix Almond meal with powdered sweetener using your hands. Add melted butter and Vanilla
Then use your fingertips to press it into a pie pan. Bake for 5 minutes. Remove from oven and set aside.


Filling:

1 Can (15 oz) Pumpkin puree
4 eggs
1 1/4 Cups Heavy cream
1/4 Tsp. Nutmeg
14/ Tsp. Ground Cloves
1 Tsp. Cinnamon
1 Tsp Vanilla extract

Increase oven temp to 400F

Mix filling ingredients together using an electric mixer or a hand whip. Pour batter into the almond crust. Bake for 10 minutes, then lower temperature to 350 F and bake for 50- 55 minutes or until done (poke with a toothpick until it comes out dry).

You can adjust the recipe to you liking by adding Ground Ginger and/or using Evaporated Milk instead of Heavy cream.


I like to serve the pie at room temperature, though this too is to your liking.