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Sunday, April 13, 2014


The Crème Fraiche is not optional for this pie.  It makes this pie special.  It is not exactly pumpkin pie season, however, I like pumpkin pie anytime.  I know if my son, Jonathan, was still living at home, I'd be competing with him for the last slice!  He loves pumpkin pie.  This pumpkin pie is quite solid compared to some recipes.  I love pumpkin pie with Creme Fraiche, but if you like you can just serve slices with sweetened whipped cream.
2 eggs
1 cup whipping cream (250 mL)
14 oz can pumpkin (397 g)
Liquid sweetener to equal 1 cup (175 mL)
1/cup granulated erythritol (75 mL)
1 tbsp butter, melted (15 mL)
1 tsp vanilla extract (5 mL)
2/cup Gluten-Free Bake Mix, (150 mL)
1 tsp baking powder (5 mL)
1 tsp cinnamon (5 mL)
1/tsp ground ginger (2 mL)
1/tsp ground cloves (1 mL)

Preheat oven to 350°F (180°C).

In food processor, process eggs.  Add whipping cream, pumpkin, liquid sweetener, granulated erythritol, butter and vanilla extract; process.  Add Gluten-Free Bake Mix, page___, baking powder, cinnamon, ginger and cloves; process.  Pour into greased 9-inch (23 cm) glass baking dish.  Smooth surface.  Bake 50 minutes to 1 hour, or until an inserted knife comes out clean.  Cool.

Prepare Crème Fraiche.  Spread over cooled pumpkin pie.  Refrigerate.

Yield:  10 servings
1 serving
243.5 calories
4.4 g protein
22.1 g fat
6.7 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:
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