Low-carb Pumpkin Pie
I wanted to share this super tasty Low-carb recipe for all the sweet teeth out there! ;)
The great thing about this pie is that you don’t need to feel guilty as it’s made with Xylit ( a sugar substitute),
It is super flavourful and creamy, almost like a cheesecake with pumpkin. :)
Special thanks to my amazing roommate who helped me a lot, doing the most tuff part actually(!) spooning out the pumpkin!
Ingredients for the shortcrust pastry:
1 egg
50g xylitol
125g of butter (room temperature)
250g of wheat flour (Jasmin used deoiled nut flour —> you can also use almond or macadamia flour)
Ingredients For the Pumpkin Pie filling:
250ml cream
150g xylitol
3 eggs
350g of Hokkaido pumpkin
2 tsp of Pumpkin Spices corresponds to: 1 tsp of Cinnamon, 1/2 tsp of Muscat, 1/4 tsp of cloves, 1/4 tsp of ginger
Directions:
First preheat the oven on 150 degrees Celsius for the shortcrust pastry.
Mix the egg, xylitol, and the flour together.
If you use “normal” wheat flour you can roll out the dough. In case you use another flour:
Short pastry cannot be rolled out easily because nut flours do not contain gluten and are therefore not bindable. It is better to put the dough ball into a greased form and press it evenly.
For the pumpkin filling:
Whisk the pumpkin puree, xylitol, cream, eggs and spice mixture together.
Now pour the pumpkin mixture into the shortcrust pastry.
Bake at 150-160°C circulating air for approx. 30 minutes, always looking for the edge so that it does not burn.
Finally, let the pie cool down a bit and then the time comes to enjoy! 😊