Low Carb Pumpkin Pie
Have you carved your pumpkin yet? Well don’t through out the insides! There are so many health benefits to both the seeds and the flesh.
Here’s just a few of them:
1. Can Help With Eye site:
A cup of cooked, mashed pumpkin contains more than 200 percent of your recommended daily intake of vitamin A, which aids vision, particularly in dim light, according to the National Institutes of Health.
Pumpkins are also rich in carotenoids, the compounds that give the gourd their bright orange color, including beta-carotene, which the body converts into a form of vitamin A for additional peeper protection.
2. Aid Weight Loss
Pumpkin is an often-overlooked source of fiber, but with three grams per one-cup serving and only 49 calories, it can keep you feeling full for longer on fewer calories.
3. The Seeds Can Boost Your Mood
Pumpkin seeds are rich in the amino acid tryptophan, the famed ingredient in turkey that many think brings on the need for that post-Thanksgiving feast snooze. While experts agree that it’s likely the overeating rather than the tryptophan lulling you to sleep, the amino acid is important in production of serotonin, one of the major players when it comes to our mood, WebMD reports. A handful of roasted pumpkin seeds may help your outlook stay bright.
These are only 3 reasons to eat pumpkin, there are many more!
So here’s a tasty recipe for low carb Pumpkin pie, I’ll be trying it out this weekend!
Here’s what you need
• 3 oz. butter at room temperature
• ¾ cups coconut flour
• 6 tablespoons hazelnut flour
• ¼ teaspoons ground cinnamon
• ¼ teaspoons vanilla extract
• ¾ lbs pumpkins peeled and diced
• 2 oz. butter
• 1 cups heavy whipping cream
• 2 eggs
• 2 teaspoons pumpkin pie spice***
• 1 pinches salt
• 1½ cups heavy whipping cream
• 1 teaspoons lemon zest
Here’s what you do:
1. Preheat the oven to 350°F (175°).
2. Put the ingredients for the pie crust in a bowl and mix together into a firm dough.
3. Divide the dough into eight small forms, 3 inches (8 cm) in diameter, or one larger springform.
4. Prebake for 10 minutes if you’re making small pies and 15 minutes for one large pie.
5. Meanwhile, make the filling. Put the pumpkin cubes in a pan together with heavy cream and butter.
6. Bring to a boil and let simmer on medium low until the pumpkin is soft and most of the cream is absorbed. It will take at least 15–20 minutes. Keep stirring. Set aside and let cool a little.
7. Add eggs and spices and mix into a smooth puree with a hand blender or in a food processor.
8. Pour the filling into the pie crust and bake for 15–20 minutes until the filling is firm, a little longer for a large form.
9. It may be a good idea to lower the heat towards the end and cover the edges with a strip of aluminium foil so that the crust doesn’t burn.
10. Whisk the heavy cream with a hand mixer until soft peaks form and stir in the lemon zest. Serve with the pie.
If you’re limiting your dairy intake, you can replace the heavy cream with a creamy coconut milk. For the crust and filling you can replace butter with coconut oil or ghee. The pie freezes well.
pumpkin pie spice***
• 3 tablespoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 teaspoons ground ginger
• 1 teaspoons ground cloves
• 1 teaspoons ground allspice