Low carb low sugar pumpkin pie
This week’s low carb, sugar free pumpkin pie recipe is an absolute winner. Pumpkin pie is served in so many households and especially during all the festivities. It is a scrumptious dish for good reason and is loved by many.
The problem with pumpkin pie is that it is usually loaded with sugar and fat and really doesn’t rank highly on the healthy scale other than the pumpkin.
This version of pumpkin pie is just as delicious but has no refined sugar and is much lower in fat. But there is no need to worry because each mouthful is a pure delight to eat.
Pumpkin pie is one of my favourite things to eat (I think I say this a lot – I seem to have lots of favourite meals J). The delicious and sweet taste of the pumpkin and the starchy texture of a pie really appeal to me. I have been trying to overhaul this recipe for a while and his taken a few tries to get it perfect. But I believe this recipe has hit the bulls eye.
I hope that you enjoy this pumpkin pie as much as we did, Leanne x
1kg pumpkin, cut into cubes
2 egg whites
½ cup lite coconut milk
½ cup almond flour
1 ½ Tbsp stevia erythritol blend
¼ tsp cinnamon
½ tsp baking powder
- Steam the pumpkin for 40 – 45 minutes or until it is soft enough to mash
- Allow the pumpkin to cool down a bit and then add the rest of the ingredients
- Mix the ingredients well so that there are no lumps of almond flour and pour into a baking dish that has been sprayed with olive oil spray
- Bake the pumpkin pie for 55 – 60 minutes or until it is set