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Low-Carb Pumpkin Pie

October 29, 2012

Wow! I had no idea just how popular my Mexi-Keto post would be. It was so popular, it inspired me to post another Low-Carb recipe.

My brother had his birthday this month and came over to my and my husband’s house for a special birthday dinner. James favorite dessert is Pumpkin Pie, so when I asked him what he’d like for his birthday dessert, he quickly sent me a recipe for Low-Carb Pumpkin Pie. I was a little wary about baking it at first, as most Low-Carb desserts I’ve tried have been bland or fallen apart. I was pleasantly surprised however, when this pie turned out to be flavorful and pretty.

Picture Courtesy of Steve


*Walnut Crust: 

2 1/2  cups walnuts

1  tsp baking soda

1/4  tsp kosher salt

2  Tbsp. butter, melted


Blend the walnuts, baking soda, and salt together until fine in food processor or blender. Using a fork, mix the butter in until the walnut mixture is well coated. Spread the crust into a 9-inch tart pan. Using hands, smooth the crust out evenly making sure to coat the sides of the pan thicker than the bottom. Place the pie on a cookie sheet (to keep the bottom from being burnt) and bake for 15 min. at 350 degrees.


*Pumpkin Pie Filling: 

One 15-ounce can of pumpkin

1  cup canned coconut milk

1  tsp vanilla extract

1/4  tsp ground cloves

1/2  tsp cinnamon

1/2  tsp ground nutmeg

1/4  tsp ground ginger

1/4  tsp ground cardamom

pinch of sea salt

3  Tbsp. maple syrup

1  Tbsp. arrowroot powder or cornstarch

3  eggs, whisked


Whisk all ingredients together in large bowl until smooth. Pour into baked crust being careful not to overfill. Bake for 50 min. or until center of pie jiggles slightly.


I served this pie with 1 cup of heavy cream, 1/2 tsp. of vanilla, 1 1/2 tsp. Bacardi Rum, whipped together on medium-high until stiff in an electric mixer.


*Recipe from Marks Daily Apple


~Soli Deo Gloria