The Low Carb Jumpstart

Low carb pumpkin pie

Carbs: 8g

Save room for this rich and creamy traditional pumpkin pie — perfect for making ahead of time. Top with sweetened whipped cream and a dash of cinnamon for a festive treat. In fact, why wait for the holidays? From Diet Doctor

PREP TIME

15 mins

COOK TIME

40 mins

COURSE

Dessert

Ingredients

Pie Crust

  • 4 tbsp
     unsalted butter
     melted
  • 1 1/2 cups
    Almond flour
     
  • 1/2 cups
    Hazelnut flour or almond flour
     
  • 1/4 cup
    erythritol
     
  • 1/4 tsp
    ground cinnamon
     
  • 1/4 tsp
    vanilla extract
     
  • 1/4 tsp
    salt
     

Pie Filling

  • 15 oz
    pumpkin puree, canned
     
  • 1/2 cup
    erythritol
     
  • 2 tbsp
    unsalted butter
     melted
  • 1 tsp
    ground cinnamon
     
  • 1/2 tsp
    pumpkin pie spice
     
  • 1/4 tsp
    salt
     
  • 2
    large eggs
     
  • 3/4 cup
    heavy whipping cream
     

Whipped cream topping

  • 2/3 cup
    heavy whipping cream
     
  • 1/2 tsp
    vanilla extract
     optional
  • 1 tbsp
    powdered erythritol
     optional
  • ground cinnamon
     sprinkle on top

Instructions

Pie Crust

  1. Preheat oven to 350°F (175°C).

  2. Add the butter, almond flour, hazelnut flour, sweetener, cinnamon, vanilla, and salt to a medium-sized bowl. Mix together until crumbly, and well combined.

  3. Evenly press the crust mixture over the bottom and sides of a 9" (23 cm), un-greased pie plate. Set aside.

Pumpkin filling

  1. In a medium-sized bowl, use a hand mixer to combine the pumpkin purée, sweetener, butter, cinnamon, pumpkin pie spice, and salt. Pour in the egg and the heavy whipping cream, and mix until just combined.

  2. Pour the filling into the pie crust. Place aluminum foil or a pie shield along the crust edges, to prevent browning too quickly. Bake on the middle oven rack for 35-40 minutes, or until the filling is just set.

  3. Cool on a wire rack for 2 hours, or until at room temperature. Serve at room temperature or refrigerate for several hours before serving.

Whipped cream topping

  1. Add the heavy cream, vanilla, and sweetener to a medium-sized bowl. Using an electric mixer, whisk at medium speed, until soft peaks form.

  2. For serving, slice the pie, and top with a dollop of whipped cream, and a sprinkle of cinnamon if desired.

Notes

Originally authored by Diet Doctor.

This pie can be covered and refrigerated for 3-4 days.