Delicious Low Carb Pumpkin Pie

A Treat You Can Eat...Without The Guilt!

PHOTO: Lauren O'Connor | SouthPasadenan.com | Delicious Low Carb Pumpkin Pie

When it comes to the holidays, dessert takes center stage. Denying yourself isn’t much fun, and yet diving right in can become a lesson of gluttony.  And while you can enjoy a few bites (or split) your favorite treat, wouldn’t you rather enjoy a whole slice of yum (without the consequences)!

With this Low Carb Pumpkin Pie you can enjoy a whole slice without the guilt. Its delicious, creamy filling is packed with the goodness of pumpkin, Ricotta and (unsweetened) yogurt giving you the benefit of Vitamin A, Calcium, and gut-friendly probiotics. The “graham cracker” crust is low carb and gluten-free! That’s because it’s made with almonds and flax meal. The result is a delicious treat complete with 4g fiber and 11g of protein. And with only 12g Carbs, it’s also a diabetic-friendly option.

So grab a bowl and a whisk, set up your food processor and you can prep this tasty treat in minutes.

- Season Special for Business & Artisans -

Delicious Low Carb Pumpkin Pie Recipe

Ingredients

For the Filling:

1/2 cup pumpkin puree

1/2 cup Whole milk yogurt

1/4 cup Ricotta

2 eggs

1 Scoop of protein powder* (I used Sweet Potato Recovery Powder by PaleoPro)

1 Tablespoon Maple Syrup

2 teaspoons or to taste pumpkin pie spice

For the Crust:

1 cup almond meal

1/4 cup flax meal

1 Tablespoon coconut flour

2 Tablespoons butter

2 Tablespoons (or to consistency) water

2 Tablespoons Swerve or Truvia (Erythritol or Stevia-based) sweetener

Directions

Preheat oven to 350º F.

Lightly grease a pie tin.

Prepare the filling:

In a bowl whisk together pumpkin, yogurt, ricotta, eggs, maple syrup, protein powder and spice. Cover and set a side.

Prepare the crust:

In a food processor, combine almond meal, flax, coconut flour, erythritol sweetener and butter and process until well combined.

Add water 1 Tablespoon at a time until batter forms into a bowl.

Press crust mixture evenly into pie tin and bake for 15 minutes until slightly brown and crust-like, then cool.

Pour batter into crust and bake for about 30 minutes until set.

Note: Any vanilla-flavored egg white protein powder will work. Just be sure it doesn’t contain much added sugar. PaleoPro products are a good clean choice.

Nutrition (1/8 of pie): 217 calories, 70mg Sodium,. 64mg Chol, 12g Carbs, 4g Fiber, 11g Protein

This recipe was first published on www.nutrisavvyhealth.com

PHOTO: Lauren O’Connor | SouthPasadenan.com | Just in time for Thanksgiving
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Lauren O'Connor

Lauren O’Connor, MS, RDN, RYT is a Los Angeles based registered dietitian, yoga teacher and founder of Nutri Savvy Health. She authors her own blog, is a health writer, menu developer and nutritional consultant with articles and recipes in numerous publications including Food & Nutrition magazine, Shape, Redbook, Livestrong, AZCentral and DietsinReview.

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