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Thanksgiving
Pumpkin Pie (Low Carb) Shell: * 1/2 Cup almond flour * 1/4 Cup macadamia nut flour * 1/4 Cup pecan meal * 1/4 Cup Splenda or Sweet-N-Low * 1 Pkt Sweet-N-Low or Cyclamate * 4 Tbsp butter - melted Filling: * 1 can Pumpkin * 1/2 Cup Splenda * 1 Tbsp Brown Sugar Twin * 2 Eggs - beaten slightly * 3/4 Cup Heavy Cream * 1 tsp Vanilla Extract (Use high quality unsweetened!) * 1/2 tsp. salt * 1 tsp Cinnamon * 1/2 tsp Cloves * 1/2 tsp Nutmeg * 1/8 tsp Ginger * 1/2 tsp Cardamom or Allspice (optional) Melt butter in a small bowl. Add ground nuts and sweetener. Mix well.Press firmly into bottom and up sides of 8 or 9 inch pie plate and refrigerate until firm. Preheat oven to 350°F. In large bowl, mix all filling ingredients in the order given. Use your own judgement about spices - some like a more cinnamon-y mix and others like less. This is your call, but amounts listed result in a rich, aromatic "classic" mix. You can also adjust sweetness to your own taste (if you're using the Canadian cyclamate based Brown Sugar Twin you'll get better, sweeter results than from the American sacharine based version.) Pour mixture into prepared pie shell and place in preheated oven until center tests done (about 45-55 minutes - ovens vary.) Allow to cool completely before serving. Submitted by our reader Ivanne Smith (based on Low Carb Luxury recipe) |
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