Recipe

Low Carb Pumpkin Pie

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Low Carb Pumpkin Pie
We prepared a wonderful autumn LOW CARB recipe: LOW CARB/KETO pumpkin pie!

This orange beauty meets all KETO standards and is made WITHOUT added SUGAR and WITHOUT GLUTEN.

If you don’t know what to do with this year’s pumpkins, we warmly recommend this recipe - it goes awesome with a cup of hot tea.

Preperation Time: 30
minutes
Cook Time: 50
minutes
Total Time: 70
minutes
Number of servings: 1

Ingredients

Crust ingredients
DEFATTED ALMOND FLOUR
95
g
DEFATTED FLAX SEED FLOUR
40
g
KONJAC flour
1/4
teaspoon
Himalayan salt
1
pinch
Butter, chilled and diced
100
g
Chilled cream cheese
50
g
Egg (scrambled)
1
Vinegar
2
teaspoons
Filling ingredients
Eggs
2
POWDERED ERYTHRITOL WITH MAGNESIUM
60
g
Pumpkin puree
150
g
Cold canned coconut milk (use hardened part)
85
g
Cinnamon
1
teaspoon
Ground nutmeg
1/2
teaspoon
Ground ginger
1/2
teaspoon
Ground cardamom
1/2
teaspoon
BOURBON VANILLA powder
1/2
teaspoon

This recipeis is

Vegan
Paleo
Low carb
LCHF
KETO
Gluten free

Step 1

In a bowl, mix almond and flax seed flour, konjac flour and salt. Add cream cheese and cold butter, cut into cubes and mix (either by hand or in a blender) until butter is the size of a pea and the mixture slightly crumbles. Add scrambled egg and vinegar and stir to combine everything.
Transfer to a floured surface and knead lightly until a compact lump is formed. Wrap in cling film and refrigerate for 1 hour.
After one hour, take it out of the fridge and preheat the oven to 200Β°C.
Place the dough between two baking papers and roll out to a diameter of about 25 cm. Carefully remove the dough from the paper and transfer it to a round pie pan. Carefully shape the edges and bake for 10 minutes.
Then let it cool, lower the oven temperature to 170Β°C and start preparing the cream.

Step 2

In a large bowl, whisk the egg and add the erythritol, cinnamon, nutmeg, ginger, cardamom and vanilla. Add pumpkin puree and coconut milk and mix well. Pour the mixture over the cooled dough and bake at 170Β°C for 40 minutes.

The pie is done when the edges are well baked, and the inside still shakes a little when you handle the baking sheet.
Leave the pie in the baking dish until it cools completely, then cut it and serve.

Bon Appetit!

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This recipe is

Fit
Gluten free
KETO
LCHF
Low carb

Gallery

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Buy the ingredients

PINK HIMALAYAN SALT – FINE GROUND
PINK HIMALAYAN SALT – FINE GROUND
2,99
KONJAC / GLUCOMANNAN FLOUR
KONJAC / GLUCOMANNAN FLOUR
6,99
POWDERED ERYTHRITOL with magnesium - Natural sweetener
ERYTHRITOL (POWDERED) with magnesium
5,999,99
WHITE ALMOND FLOUR – DEFATTED
WHITE ALMOND FLOUR – DEFATTED
11,19
golden flax seed flour
GOLDEN FLAX SEED flour– defatted
6,39

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