Low Carb Pumpkin pie! Oh My!
Low Carb Pumpkin Pie Recipe
Pie Crust Ingredients & Instructions:
• 1 cup of walnuts, ground in food processor
• 1 cup pecans, ground in food processor
• 4 tablespoons real organic butter, melted
• 2 teaspoons cinnamon
Combine ingredients and press firmly into pie pan. Bake at 350 degrees for 10 to 15 minutes, or until lightly browned. Add filling.
Filling Ingredients:
• 2 cans of organic pumpkin
*Fresh ingredients are healthier than canned foods due to BPA exposure. To use real pumpkin rather than canned pumpkin, cut one large pumpkin in half. Scrape the inside of the pumpkin to remove the stringy fibers. Place the two halves cut side down in a roasting pan along with 2 cups of water. Bake the pumpkin for 90 minutes. Scoop the inside of the pumpkin out and puree with a blender or food processor.
• 3 large organic, pastured eggs (no grain-fed eggs)
• 1/2 cup vanilla almond milk or Organic Pastured Cream
• 1/3 cup Stevia or Xylitol (birch tree)
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon cloves
• 1/4 teaspoon nutmeg
Filling Instructions:
Preheat oven to 425 degrees. Beat eggs lightly with a whisk. Add all other ingredients and beat until smooth. Pour filling into pie shell. Bake 15 minutes and then reduce temperature to 350 degrees and bake for another 45-60 minutes. Test with a toothpick starting at approximately 45 minutes after lowering the oven temperature, and every 5 minutes thereafter. The toothpick should come out clean or nearly clean when the pie is done.
