Low Carb Pumpkin Pie

Happy Halloween everyone!

It’s the pumpkin season and  here is a very low carb pie recipe for you. It is very quick to prepare, if you prepare it and put it in the oven, it’ll be ready when you finish eating dinner.

Ingredients for the crust:

  • 2 cups of nuts of your choice (walnuts, pecans, nuts…)
  • 1 tbl spoon butter
  • 1 tbl spoon packed brown sugar (optional)

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Whatever nuts you use, crush them into small bits, not a meal form though, be careful.

Melt the butter and pour over the nuts and the sugar. You don’t have to use sugar at this part of the recipe but it’ll be sweeter if you do and if you don’t the ‘crust’ may not be crunchy enough. Put the mixture at the bottom of the pan you’re using and spread it while pushing with you fingers.

Put the pan in the oven and set the oven for 200°C. This will both prepare the crust and heat the oven for the pie part of the recipe.

Ingredients for the pie:

  • 1/2 kg of pumpkin
  • 1 cup heavy cream
  • 1 tablespoon of cream cheese or labneh (optional)
  • 2 tbl spoons of honey (or 2 tbl spoons of brown sugar)
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon crushed cloves
  • 1 teaspoon ginger powder
  • Pinch of salt

If you have raw pumpkins, cut it into small bits. Put them in a pan and pour boiling water just enough to cover the pieces.

* My mom’s tip: if you put too much water, the pumpkin will lose it’s flavor. And if you don’t want to add extra sweetener, put prunes or dries apricots in the water with the pumpkins, they will sweeten it naturally.

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When a fork can pierce the pumpkins easily or smash them with the back of a spoon, drain them and let them cool for a few minutes.

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If you’re using canned pumpkin or pumpkin puree you can just skip this step, you’re ready to go.

In a blender/liquidizer turn all the ingredients into an orange mixture. Easy as that!

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Take the pan out of the oven, pour the mixture over the nuts. Put the pan back in the oven. After 15 minutes lower the heat to 180°C and bake for 30-40 mins.

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Monitor the pie in a while, don’t let the top burn off.

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If you want you can serve the pie with whipped cream.

I must say I wasn’t really confident about this recipe but both my brother and his fiance said that it was my best recipe so far, so it must have been good. It’s really good to have them around as my guinea pigs. Thanks guys!

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Anyway here is a low carb pumpkin recipe for you and a tip on test subjects. Enjoy!

ps: My mom also made traditional Turkish style pumpkins with her apricot technique and sent me a picture. Man that picture doesn’t do it justice, I really wish I had some right now!

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