From the archives:
Looking for an ultra low-carb dessert recipe that won’t kill your Carb Nite and Carb Backloading progress? Here, Body IO coach (and ultra low-carb chef extraordinaire) Alex Navarro walks you through the preparation process for her awesome and easy-to-prepare Low-Carb Pumpkin Pie Recipe. Happy Thanksgiving!
Mini Pumpkin Pie:
Preheat oven to 400° F
In a bowl mix the following together:
½ cup melted butter
¼ tsp sea salt
Whisk together, make sure egg is beaten all the way then add:
½ cup coconut flour
Mix with hands until all liquid is absorbed and starts to clump. Make sure to get all lumps out!
In pre-greased, with nonstick spray, baking cupcake tins press in pie crust mixture. Press enough mixture to cover bottom and sides in a thin layer. Poke holes in the bottoms and bake at 400° F for 8-9 minutes. Remove and let cool.
Increase oven to 425° F
In a small bowl loosely mix the following together and set aside:
¼ cup granulated Splenda
1 tsp pumpkin spice
1 tsp sea salt
In a large mixing bowl add the following:
1 beaten egg
6 oz. heavy cream
Mix together then add the above dry ingredients and mix well. Add:
2 cups pumpkin filling
Mix well. Lastly, add:
1 tbsp coconut flour
Mix well and make sure there are no lumps. Once finished, ladle in the filling to your premade crusts and place back in the oven for 10-15 minutes. Check on them after 10 minutes depending on your oven or desired firmness.
Remove and let cool. Add a dollop of whipped cream and then serve.
3.3g carbs per mini pumpkin pie