Pumpkin Pie is a holiday staple that you should not go without! Now, you do not have it! You can have you pie… and eat it, too. This is a recipe I have been making for years. It has become a family favorite and a holiday is not complete without it! Plus, it is so simple to whip together but so impressive to serve to guests. With only 3 grams net carbs, this pie is completely guilt free. The pilgrims likely ate a similar pie while listening to Plymouth Rock and getting puri-tans in the sun.
Serves 10: Per Slice with Topping:
Calories: 136 Fat: 10.9 Carbs: 6.3 (3.3 net) Fiber: 3 Protein: 4
What you will need:
1 can pumpkin puree
2 tablespoons almond flour
1 tablespoon coconut flour
3 large eggs
1 cup milk of your choice
1 tablespoons pumpkin pie spice
1 tablespoon cinnamon
1 teaspoon vanilla extract
1-2 teaspoons stevia extract
For the nut topping (optional):
2 tablespoons coconut oil
1 cup crushed walnuts
1 teaspoon cinnamon
stevia to taste
Preheat your oven to 350 degrees. In a large bowl, begin by mixing all of your wet ingredients together. Mix your eggs, milk, pumpkin, and vanilla until smooth. Then add your flours, stevia (I use 1 teaspoon, if you like your pie very sweet use 2), and spices. Pour mixture into a pie dish or springform pan sprayed with cooking spray or buttered. Heat your coconut oil until it has become liquefied and add it to your walnuts. Mix in cinnamon and stevia to taste and sprinkle nuts mixture on top of your pie base distributing it evenly. Pop your pie into the oven for exactly one hour. Once it has baked, allow it to cool. I prefer to chill mine in the refrigerator and serve it cold but it is delicious right out of the oven as well!
Serve with a dollop of fresh whipped cream and your guests won’t know what hit them! I wish you all a very happy and safe Thanksgiving. I am so thankful for all of you this year. My audience has been so good to me in my first year of blogging and I honestly cannot thank you all enough!