How to Make a Low Carb Pumpkin Pie That Tastes Like the Real Thing
Looking for a delicious and lowcarb Thanksgiving dessert Look no further than this easytomake pumpkin pie recipe This pie is made with a simple almond flour crust and a creamy pumpkin filling that s sweetened with Swerve or Erythritol. Ingredients: Crust: 1 cups almond flour cup powdered Swerve or Erythritol teaspoon salt cups cold unsalted butter, cut into small pieces Filling: 1 (15ounce) can pumpkin purée 1 cup heavy cream cup powdered Swerve or Erythritol 2 large eggs 1 teaspoon pumpkin pie spice teaspoon ground ginger Instructions: Crust: Preheat oven to 350 degrees F (175 degrees C). In a large bowl, whisk together the almond flour, powdered Swerve, and salt. Add the butter and use a pastry cutter or your fingers to work the mixture until it resembles coarse crumbs. Press the crumbs into the bottom of a 9inch pie plate. Bake for 10 minutes, or until the cr
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