I love pumpkin.
Since ributa asked me for the Low Carb High Fat (LCHF) pumpkin pie I made yesterday, I thought I could as well share it here in case anyone else is interested. I can't take full credit for the recipe, but I did do some changes from the original since I didn't have everything I needed at home and it turned out great so here you go.
Pumpkin Pie
Sorry for not converting the volumes from the litre system.
The pie base:
125 gram butter
2 eggs
3 table spoons sukrin melis (this can be a bit tricky to find...)
1 decilitre coconut flour
2 decilitre almond flour (you can make this yourself if you cant find it in the store, by grinding almonds)
1/2 tea spoon real vanilla powder
The filling:
About a 100 gram pumpkin
A pinch of stevia
0,5 tea spoon salt
9 tea spoons cinnamon
4,5 tea spoons ginger
4 decilitre whipped cream
4 eggs
1,5 tea spoons clove
The base:
Melt the butter and let it cool down a bit.
Whisk the eggs, the sukrin melis,and the vanilla powder fluffy.Mix the dry ingredients together in another bowl and then pour it into the egg mix. Work it all together into a workable dough.
Press the dough into a pie tin and let it rest in the refrigerator while you prepare the filling.
The filling:
Peal and cut the pumpkin into small pieces.
Put it in a bowl and boil it together with about half the cream until the pumpkin gets really soft, stir every now and then and you can mix it into a smooth paste. Let it cool down a little.
Whisk the eggs, the spices and stevia together. Pour in the rest of the cream and pumpkin paste. Mix it all together.
Pour the mix into the pie base and let it bake in the oven for about 30-35 minutes at 150 degrees Celsius (302 degrees Fahrenheit) or until the filling is solid and has a nice colour.
Serve with whipped cream.
I hope the pie will turn out as good for you as it did for me.
Pumpkin Pie
Sorry for not converting the volumes from the litre system.
The pie base:
125 gram butter
2 eggs
3 table spoons sukrin melis (this can be a bit tricky to find...)
1 decilitre coconut flour
2 decilitre almond flour (you can make this yourself if you cant find it in the store, by grinding almonds)
1/2 tea spoon real vanilla powder
The filling:
About a 100 gram pumpkin
A pinch of stevia
0,5 tea spoon salt
9 tea spoons cinnamon
4,5 tea spoons ginger
4 decilitre whipped cream
4 eggs
1,5 tea spoons clove
The base:
Melt the butter and let it cool down a bit.
Whisk the eggs, the sukrin melis,and the vanilla powder fluffy.Mix the dry ingredients together in another bowl and then pour it into the egg mix. Work it all together into a workable dough.
Press the dough into a pie tin and let it rest in the refrigerator while you prepare the filling.
The filling:
Peal and cut the pumpkin into small pieces.
Put it in a bowl and boil it together with about half the cream until the pumpkin gets really soft, stir every now and then and you can mix it into a smooth paste. Let it cool down a little.
Whisk the eggs, the spices and stevia together. Pour in the rest of the cream and pumpkin paste. Mix it all together.
Pour the mix into the pie base and let it bake in the oven for about 30-35 minutes at 150 degrees Celsius (302 degrees Fahrenheit) or until the filling is solid and has a nice colour.
Serve with whipped cream.
I hope the pie will turn out as good for you as it did for me.