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A Christmas Low-Carb / Keto Pumpkin Pie!

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In this video Dennis and Benedicta Pollock share a recipe for an amazing low-carb / keto pumpkin pie. This recipe slashes the carbs but not the taste. In fact you may well prefer this to the traditional pumpkin pie – and your pancreas will thank you for it!

Modified Libby’s Pumpkin Pie

This is a kinder, gentler pumpkin pie that will not send your blood sugar levels soaring. Enjoy a Christmas pie without guilt and high blood sugar!

To Make the Pie Shell:

Pie Crust Ingredients:
• 3/4 cup ground almonds (1 1/2 cups before grinding)
• 4 packets sugar substitute (or 2 Tbsp)
• 5 Tablespoons unsalted butter

Preheat oven to 350 degrees F.

Grind the almonds in a food chopper. Place in a good-sized mixing bowl. Mix sugar substitute with ground almonds; set aside. Melt butter in microwave or stovetop, then add to nut mixture and stir until evenly distributed. Spray 9" pie plate with cooking spray. Pat nut mixture into pie plate or pan, using a spoon or fingers, to cover bottom and sides. Bake for 9-10 minutes. Cool on a wire rack for about an hour.

To Make the Pie Filling:

Pie Filling Ingredients:
• 3/4 cup Stevia or sugar substitute of your choice
• 1/2 teaspoon salt
• 1 3/4 teaspoon pumpkin pie spice
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 12 fl. oz. Land of Lakes Heavy Whipping Cream
• Whipped cream (optional)

MIX the entire 15 ounce can of pumpkin, heavy whipping cream, sugar substitute, pumpkin pie spice, salt in mixing bowl. Beat eggs in a small bowl and add to the larger mixture. Stir thoroughly.

POUR into almond pie shell.

BAKE in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for 45 more minutes. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving if you like (and I like!).



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