Zutaten für Low Carb Pumpkin Pie
- 1 (15 ounce) can pumpkin puree
- ½ cup Splenda Sugar Substitute
- 8 ounces cream cheese
- Macadamia Nuts
- 1 teaspoon ground cinnamon
- Pumpkin Pie Spice
- 1 ½ cups pecans or almonds
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
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Zubereitung von Low Carb Pumpkin Pie
- Preheat oven to 325°F (160°C).
- Crush 1 ½ cups of pecans or almonds (or use store-bought almond flour) in a food processor until finely ground. Press firmly into the bottom of a 9-inch pie plate to form a crust.
- In a large bowl, beat together 1 (15 ounce) can pumpkin puree, 8 ounces cream cheese (softened), ½ cup Splenda (or your preferred sugar substitute), 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg until completely smooth and creamy.
- Pour the pumpkin mixture into the prepared crust.
- Bake for 30-35 minutes, or until a knife inserted near the center comes out clean.
- Let cool completely at room temperature on a wire rack to prevent cracking. This will also help it set.
- Serve chilled, topped with sugar-free whipped cream (made with Splenda) if desired.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
57g
Fat
331g
Carbs
18g
