Recipe: Low Carb Pumpkin Pie

It's Autumn in the US (or Fall if you must) and that means one thing - Pumpkin Spice everything! Rather than miss out it was time to investigate my own low carb recipe. If you want you can add a ground nut and butter crust but I think this is just delicious on it's own with whipped cream.

Low Carb Pumpkin Pie

3 eggs
1 cup heavy whipping cream
1 tin of canned pumpkin or 2 cups mashed fresh pumpkin
1 cup Splenda granules or equivalent sweetener
1 tspn Vanilla essence
2 tspn Pumpkin Pie Spice OR
1/2 tspn each of Nutmeg, Cinnamon, Ground Ginger & 1/4 tspn Ground Cloves

Method

• Preheat the oven to 180C (350F)
• In a bowl beat the eggs until fluffy and then add the vanilla and spices
• While on a medium speed add the sweetener and beat until blended
• Add the cream and beat until a stiff consistency is achieved
• Reduce the speed on your mixer, add the mashed pumpkin 1 tbspn at a time until the mixture achieves a consistent orange colour
• Spoon the mixture into a pie tin or 6 small moulds, in the picture I have used a mini bundt tin
• Leave room for the pie mixture to rise
• Bake for 30 mins, then turn the oven off and leave to cool in the oven
• Serve with whipped cream
• Macros below are for the whole recipe - serves 6 at 150 Calories, 11g Carbs (9 Net) per person