Low Carb Sugar Free Pumpkin Pie Recipe - Natvia's Healthy Treats & Dessert Recipes
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This Sugar Free dessert recipe is Low Carb, High Fat, Gluten Free, and absolutely guilt free!
Low Carb Pumpkin Pie Recipe by Natvia.
Made with Natvia 100% Natural Sweetener! No sugar used in any of our recipes! All of our dessert recipes are sugar free.
Some other Sugar Free Dessert Recipes on our Dessert Network:
Coconut Cake:
Sugar Free Passionfruit Cheesecake:
Natvia Website:
INGREDIENTS
Pumpkin Pie Crust
85 Melted Butter
1 cup Hazelnut Flour
1/4 Cup Almond Meal
1/4 Natvia
1/4 tsp Ground Cinnamon
1/4 tsp Nutmeg
1/4 Vanilla Extract
Pinch of Salt
Pumpkin Pie Filling
340g Pumpkin, peeled & diced
55g Butter
1 Cup Heavy Whipping Cream
2 Eggs
1/4 tsp Ginger
1/2 tsp All Spice (general mixed spice)
1/2 tsp Ground Cinnamon
1/2 tsp Nutmeg
Creamy Garnish
1.5 Cups Heavy Whipping Cream
Lemon Zest
METHOD
Pumpkin Pie Crust:
1. To start, preheat oven to 175°C.
2. For the pie crust, start by adding the 1 cup Hazelnut Meal & 1/4 cup Almond Meal to a mixing bowl.
3. Next, add the rest of the dry ingredients to the pie crust. Adding 1/4 tsp ground cinnamon, 1/4 tsp nutmeg, 1/4 cup Natvia, a pinch of salt and then stirring the mixture evenly.
4. In a seperate small bowl, add 85g melted butter & 1/4 tsp vanilla extract and give a gentle quick stir.
5. Begin to add the vanilla butter to the pie crust mixture whilst stirring.
6. Once the mixture has become like soft dough, add to a large round baking tray, or multiple smaller baking trays. Use a flat spoon to pat the soft dough mixture down firmly.
7. When flat and evenly spread, pre-bake the pie crust for 15 minutes at 175°C.
Pumpkin Pie Filling:
1. Whilst the crust is baking, prepare the pumpkins by peeling and dicing so that there is approx 300 - 340g cubed pumpkins ready for the next step.
2. Add the pumpkin cubes, along with 55g of butter to a saucepan.
3.On top of the pumpkin and butter, add 1 cup heavy whipping cream.
4. Add 1/4 Cup Natvia, 1/4 tsp ginger, 1/2 tsp all spice, 1/2 tsp ground cinnamon, 1/2 tsp nutmeg to the mixture & stir.
5. Add the saucepan mixture to heat and bring to the boil. Simmer the mixture then for another 15 - 20 minutes or until the cream has all been absorbed.
6. Wait for the pumpkin mixture to cool slightly, then add to a bowl and begin to use an electric hand beater or use a food processor to blend mixture into a smooth puree.
7. In a seperate bowl whisk 2 eggs. Add the whisked eggs to the filling mixture and continue to beat mixture.
8. Once sufficiently blended and smooth, take the pie crust from the oven if you have not done so already and pour pumpkin mixture into the crust basin. Use a fork or spoon to evenly spread out and disperse the pumpkin filling.
Finished Pumpkin Pie:
1. Bake finished pie at 175°C for another 15 - 20 minutes or until the filling has become firm.
2. Add lemon zest to a bowl of cream if preferred, and serve delicious guilt free pumpkin pie with a side of zesty cream!
This is an easy pumpkin pie recipe that will show you exactly how to make a pumpkin pie, without the guilt!
This is another one of Natvia's classic dessert video recipes that is quick and easy. This is a spiced pumpkin pie recipe that you can enjoy and share during halloween, or any time of year!
Natvia felt like getting a little spooky this year and brought you this recipe made completely without sugar. The only sweetener used in this easy pumpkin pie recipe is Natvia 100% Natural Sweetener.
This easy Pumpkin Pie recipe is healthy and a guilt free way to enjoy what is usually a sugar explosion. This recipe uses no added sugar - being made sweet by Natvia 100% Natural Sweetener.
For more tasty recipes that you can sink your teeth into (without worrying about the corrosive affect sugar has on your teeth), check out the rest of our Sugar Free Dessert Recipes, on the one and only Sugar Free Dessert Network!
We upload weekly recipes that are Low Carb, Gluten Free, No Sugar, Low Sugar, AND Vegan!
Stay tuned and check out our tasty sugar free, guilt free products.
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Natvia lives to Inspire a better life - here is another tasty recipe that has inspired us to make healthy and easy pumpkin pie recipe without sugar!
Whole Grain Crust Healthy Pumpkin Pie Recipe
You can find the full recipe here:
Healthy whole grain pie crust is a great way to stick with your diet over the holidays. This whole grain and reduced fat pumpkin pie will be sure you do not gain to much weight. Everyone loves pumpkin pie so why not make them one with a whole grain crust that is good for them and healthy. Your family deserves healthy food and this recipe is fun to eat, fast to make and healthy too.
The Wow! You Are Really Lucky... diet is a weight reduction regiment that shows you how to take off the fat and keep it off. Created for on the go people the Six Week natural diet program emphasizes authentic food for real people. This system of eating does not require desperate measures or starving yourself.
When you make minor adjustments in your daily weight loss plan that you can stay with every day consistently you will reduce weight and keep it off. The You are Really Lucky... weight loss plan is a system of eating that is natural, affordable and healthy. Healthy living does not have to be pricey. The system of eating includes every day foods that you can buy at any conventional grocery store, simple recipes and satisfying meals.
Weight loss coach, Deb Bixler is your personal dietary expert. A culinary school trained chef Deb promotes living a fun, fast and healthy lifestyle.
The Wow! natural weight loss program is definitely fun, fast and healthy so you will not be missing out on any of the good things in life.
The Wow! natural living resource website gives you FREE natural recipes, diet programs, natural tips, healthy living MP3s, audios and videos.
Deb Bixler is certified in natural diet education by the National Restaurant Association's ManageFirst program and a member of the School Nutrition Association, Deb provides healthy recipes, natural diet programs, healthy living tips and weight loss coaching as well as school nutritional assembly programs, corporate education and health and wellness seminars.
For more healthy living and affordable diet ideas pay a visit to:
How to Make Pumpkin Pie Healthier
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Watch as Eating Well's Jessie Price shows you how to make pumpkin pie healthier for Thanksgiving! This frozen pumpkin mousse pie is even better than its regular counterpart, not to mention it's also a Thanksgiving recipe that's better for you. Skip the traditional pie crust that's filled with butter or shortening. Instead, opt for a pumpkin pie crust made by pulsing ginger snaps, raisins, and some canola oil in a food processor until it's fully combined. Press this into a pie pan, and bake it in the oven for 10 minutes until set. Just with this swap, you save 150 calories and 11 grams of saturated fat. For the pie filling, mix pureed pumpkin, brown sugar, cinnamon, nutmeg, and ginger. Blend this all together with low-fat vanilla ice cream instead of the usual heavy cream. Mix this until it's combined, pour it into the prepared crust, and freeze for two hours. With these healthy food swaps, you save 260 calories per serving. This pumpkin pie recipe is an easy, healthy recipe your family will love!
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PUMPKIN PIE FOR FAT LOSS #shorts
Low Fat Vegan No Oil Happy Herbivore Thanksgiving Pumpkin Pie Crust-less EASY!
This pie is made all year in our household. It is creamy and amazing. You do not miss the crust one little bit! It is easy to make and will leave you amazed. I recommend you make it the day before. The recipe says you can chill it up to 4 hours before eating. There are never any left overs.
Regarding the mistake pie I made without the flour. It was amazing! We ate it all too! The kids loved it as a pudding. See mistakes sometimes do work out!
FYI: The original recipe calls for 1/2 C of Mori-Nu extra-firm silken tofu. I can never figure out what to do with the rest of the tofu in the package so I just use the 1/2 C of cashews.
Ingredients:
1/2 C silken tofu (I used 1/2 C cashews soaked in boiling water for 10 min)
1 1/2 C nondairy milk
2 tbsp cornstarch or arrow root powder
1 tsp vanilla
2 C canned pure pumpkin
1/2 C whole wheat pastry flour (I used all purpose flour)
2 tsp baking powder
1/2 C brown sugar
1/4 tsp salt
3 tsp pumpkin pie spice (I used 2.5 tsp)
Bake at 350 degrees for 1 hour
Protein Packed Pumpkin Pie Recipe - Low Calorie High Protein Dessert
In this very seasonally inappropriate video, I show you how to make a delicious guilt-free pumpkin pie that is completely macro-friendly!
The original recipe that I modified:
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