Sugar-Free Pumpkin Pie
| August 18, 2014 |
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|
| Servings | Calories Per Serving | Effort |
| 8 | 387kcal | Medium |
Ingredients
- Pumpkin Pie Filling
- 1 1/2 cup pumpkin puree
- 3 eggs
- 1/2 cup rice malt syrup (or 100% maple syrup)
- 1/2 cup coconut cream
- 2 tbsp cream
- 1 tbsp ginger grated
- 1 tsp cinnamon ground
- 1/4 tsp nutmeg ground
- 1/4 tsp cloves ground
- 1 tsp salt
- 2 tbsp arrowroot
- 1 tsp lemon zest
- Crust
- 60 g butter melted
- 2 cups almond ground
- 1 tsp salt
Preferences
| No. of Servings: | servings |
| Units: |
Instructions
Crust
- Preheat the oven to 180 C.
- Combine the melted butter, ground almonds and salt in a 22 cm pie dish and mix well. Tip: the more you work with the crust, the better it 'holds' since the nuts release oil while you work with it).
- Press the mixture into the bottom and sides of the dish to make a pie crust.
- Bake in the oven for 5 - 8 minutes. Remove from the oven and let it cool fully.
Pie filling
- Cream the eggs, syrup and then blend in the rest of the ingredients until the mixture is the consistency of custard. If it is too runny, add more arrowroot.
- Gently pour the filling into the cold crust and bake for 45 - 55 minutes.
- Remove from the oven and cool completely before putting it into the fridge.
- Serve the pie with whipped cream.
Nutrition Facts
Sugar-Free Pumpkin Pie
Amount Per Serving
Calories 387
Calories from Fat 252
% Daily Value*
Total Fat 28g
43%
Saturated Fat 8g
40%
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 97mg
32%
Sodium 587mg
24%
Potassium 316mg
9%
Total Carbohydrates 27g
9%
Dietary Fiber 4g
16%
Sugars 14g
Protein 10g
20%
Vitamin A
61%
Vitamin C
1%
Calcium
10%
Iron
13%
* Percent Daily Values are based on a 2000 calorie diet.
