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Pumpkin
Pie
Recipe
by: Belinda
Schweinhart
FILLING
- 2
Eggs
- 16
ounces canned pumpkin
- 3/4
cup sugar substitute (I use Splenda)
- 1/2
teaspoon ginger
- 1
teaspoon ground cinnamon
- 1/2
teaspoon ground cloves
- 1+2/3
cups half-and-half
- 1
almond pie crust (see below)
In
medium bowl, slightly beat eggs. Add pumpkin, sugar substitute,
all spices, and half-and-half. Mix well. Pour mixture into almond
pie crust.
Bake
at 350† for 45 minutes or until knife inserted
in center comes out clean. Let cool before cutting.
CRUST
- 1+1/4
cups almond flour
- 2
tablespoons sugar substitute
- 3
tablespoons butter -- melted
In
a medium mixing bowl, combine all ingredients and mix well. Press
mixture into a 9inch pie plate.
Bake
at 375† for 10-12 minutes.
Variations:
Substitute pecan flour, brazil nut flour, hazelnut flour, or walnut
flour for the almond flour.
NUTRITIONAL
INFORMATION
Per serving: (including almond crust):
Carbs: 8.5g
Calories: 157.6
Fiber: 2.4g
Fat: 12.6g
Protein: 4.4g
ECC: 6.1g
Reprinted
from CarbHealth Magazine November 2002.
Recipe originally from Belinda's cookbook, "More! Low Carb
Recipes Fast & Easy" available at www.lowcarbrecipes.com
or your favorite bookseller (ISBN: 0967182115)
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