Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 12 portions
Carbohydrates: 4g
Ingredients
For a crust
- 270 gr almond flour (finely milled works best)
- 40 gr erythritol
- 80 gr butter (or melted ghee butter)
- 1 egg
- 1/2 tsp vanilla
- pinch salt
Filling
- 50 gr pumpkin puree
- 120 ml heavy cream
- 2 eggs
- 100 gr erythritol (or more, depending on how sweet is your pumpkin)
- 2 tsp spices (use a pre-made mix or make up your own)
- 1 tsp vanilla
- 1 pinch salt
Mix of spices
- 1 ½ tsp cinnamon (milled)
- ½ tsp nutmeg (milled)
- ½ tsp ginger (milled)
- ¼ tsp allspice (milled)
- ¼ tsp cloves (milled)
Instructions
- Pre-heat your oven to 180°C. Use this time to make a crust. Mix butter with vanilla, add an egg and whip it together. Then add all of your dry ingredients. The dough shoud be crumbly as the result.
- Use a pie pan, 23cm in diameter. Press the dough into the pan energetically, it should be well-formed. Poke it with a fork in a few places. Bake for 10-15 minutes, until it turns light-golden.
- Take the crust out and let it cool down for 10-15 minutes. Reduce the oven temperature to 160°C. Use this time to make your filling. Mix all of the ingredients and gently pour the mix in the cooled crust.
- Bake for 40-50 minutes. You can decorate your pie with pumpkin seeds, pecan nuts or walnuts.
Notes
If you like spicier taste, try adding a 1/2tsp of a garam masala mix.
You can decorate your pie with whipped cream. Nutritional value is counted for a pie without decorations and additions.
When you use my refferal link on iHerb, I get a reward and can use it to order more ingredients and test more recipes. This is a cart with my regular order.
Nutrition
Serving: 1portion | Calories: 244kcal | Carbohydrates: 4g | Protein: 7g | Fat: 21g