My nutrition centers on low carb eating, so I am always looking for great recipes. As Thanksgiving is tomorrow, I prepared by clicking on my bookmark for low carb pumpkin pie. You can guess my surprise when a Japanese 404 error appeared. The original domain and location of recipegal.com lapsed and a squatter bought it.
Thanks to Archive.Org here is the original recipe. If the person who originally wrote this wants it removed, please let me know.
Siobhan’s Low Carb Pumpkin Pie with Walnut Crust
Makes 1 nine-inch regular depth pie (not deep dish)
Crust
- 1.5 cups finely chopped walnuts (almost powder, but not paste)
- 3 tbsp butter, softened
- 3 tbsp Splenda (must be sucralose, other artificial sweeteners can’t be baked)
Filling
- 2 eggs, beaten
- 15 ounces canned pumpkin/cooked pumpkin
- 12 ounces evaporated milk (I used non-fat/skim)
- 1.5 cups splenda (again, must be sucralose)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- Dash or two ground nutmeg
Make the crust:
Mix the chopped walnuts and splenda together, then smoosh in the butter until it’s all crumbly. Spray a 9 inch shallow pie pan (not deep dish) with non-stick spray then press the nut mixture on the bottom and sides of the pie pan. Put in fridge to chill until ready to bake.
Preheat oven to 425 degrees.
Beat the eggs then add the rest of the ingredients (increase or decrease spices to taste). Pour into pie shell but don’t overflow the crumb crust. Place in oven and bake for 10 minutes at 425 then reduce temperature to 350
and bake another 45 minutes or until a knife inserted in the center comes out clean.
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