Low Carb Pumpkin Pie

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Many fellow Trim Healthy Mama’s {and families} have been getting the nervous sweats over Thanksgiving and how their waistlines will survive the holidays. I wasn’t too worried about it because I’m not an over-eater or anything, but since we are spending the week at my parents house, I did worry about the “convenience eating” and the off plan meals. Because of this, I volunteered my sister and I to prepare some food. Especially the (sugar free) treats. See, My mom is a sugar and carb addict, and weighing in at whopping 98 pounds only fuels her guilt free addiction.

One of my favorite food blogs is Stacymakescents because she shares many great sugar free, gluten free and low carb recipes. So far her deserts are a hit in our house. When she shared her Pumpkin Breakfast Cake I became all giddy because 1) I’m a sucker for pumpkin recipes during the holiday season and 2) I love breakfast-desert combinations.

Usually THM recipes are never sweet enough for my liking, but this guy was perfection. In fact – I can probably do with a lil less truvia next time. Nonetheless, this is the perfect pumpkin pie for thanksgiving dinner! Just look it as a crustless pie and you won’t even know the difference. And your waist will thank you ;)

Serves 5 and would be S food (low carb) if you follow THM.

~1/4 – 1/2 cup homemade truvia
~1/4 cup melted butter
~1 cup pumpkin puree
~2 eggs, beaten
~1 cup almond flour
~1 teaspoon baking powder
~1/4 teaspoon salt
~1 teaspoon cinnamon
~1 teaspoon vanilla extract
~1/4 cup chopped pecans

1.Combine eggs, puree, melted butter, and extract.
2.Mix in almond flour, truvia, baking powder, salt and cinnamon. Then stir in the nuts.
3.Pour into greased 8 inch baking dish, bread loaf pan, or to really get the pie effect – a pie dish!
4.Bake at 350 for 25-30 minutes or until done.

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One Response to Low Carb Pumpkin Pie

  1. Jessica says:

    So glad to see you posting on the blog once again! Keep them coming!

    Jessica

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