By Nadia Al-Samarrie
We know the Native Americans had cranberries in their diet and were the people that introduced the new settlers to the fruit. Additionally, they greeted them with pumpkins and squash as a welcoming gift.
It wasn’t until the 17 century that pumpkins were exported to France, where custard filling was created. Next, the pie recipe migrated to the United Kingdom and Canada, and by the 19 century, it became a Thanksgiving staple in America.
This low-carb recipe is sure to delight your palate and keep your sugars happy.
1-15 oz can of pumpkin puree
1/2 cup of coconut cream
3 eggs or vegan egg substitute
2/3 cup powdered sweetener
2 tsp of pumpkin pie spices
1/4 teaspoon of salt
Tsp of vanilla optional
2 1/2 Cups of Almond flour
4 Tablespoons of Swerve brown sugar
A teaspoon of Pumpkin Seasoning
4 tablespoons of butter or Vegetable lard
16 Tablespoons of coconut whip cream
Preheat oven to 325 degrees.
Making the Crust
Mix flour, egg, butter, sugar, and spice in a food processor until you have a ball.
Use your hand to spread the crust to cover the pan in a glass pie pan. Poke holes in the crust and place them in the oven
Bake for 10 minutes, then take out of the oven and let sit
Making the Filling
In a bowl, add one 15-ounce can of pumpkin puree
Add 1/2 cup of coconut cream
Add 2 eggs or a vegan egg substitute
Add 2/3 cup of Swerve powdered sweetener
Add 2 tsp of pumpkin pie spices
Add 1/4 teaspoon of salt
Optional 1 Tsp of vanilla
Mix all ingredients until smooth
Pour mixed filling into the crust and release air bubbles by tapping the pie on the counter.
Bake for 40-50 minutes.
Serving Size 8
12 Net Carbs per Serving
307 Calorie, Total Fat 25.7g, Saturated Fat 8.8g, Cholesterol 0g, Sodium 194mg, Total Carbohydrates 19.0g, Fiber 7.0g, Total Sugar 3.4g, Protein 4.7g
Nutrition Facts for Coconut Whip Cream:
Serving Size 8
16.40 Net Carbs per Serving
15 Calorie, Total Fat 0.0 g, Saturated Fat 1.0g, Cholesterol 0g, Sodium 0mg, Total Carbohydrates 2.0g, Fiber 0g, Total Sugar 0.5g, Protein 0g