Low Carb Pumpkin Pie

By, Mallory Haldeman You can’t attend a Thanksgiving meal without facing the PIE! I have just the solution …Low Carb pumpkin pie! I like searching for pie crusts made with nut flours such as Pecans to keep the flavor high and the sugars OUT.  There are a few places that will sell pre made ones . I have found some at both Whole Foods and Trader Joes in the past. They can be made from scratch but will require additional prep time. I have found this recipe to come out quite well . ( Only 4 ingredients. I replace the sugar with ¼ cup stevia powder . Remember that healthy isn’t always just cutting out calories. I very often use butters and oils when baking. The sugars are the first place I will search for an alternative.   INGREDIENTS: 15oz canned  pumpkin , organic when available 2 eggs 2/3 cup almond milk 1/3 cup Half and Half ½ cup Truvia 1 tsp maple extract  1 TBSP cinnamon  ¼ tsp of both ginger and nutmeg   DIRECTIONS: You can easily hand mix this pie. Combine everything at once and once you’ve blended it all smoothly pour into the pie crust. I sprinkle a bit of salt , cloves and crushed pecans over the top before baking. 425 degrees for approx 25 minutes should give you the perfect reason to reach for dessert this season !

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