Low Carb Walnut & Pumpkin Pie
15oz Pumpkin puree/pie filling
tspn vanilla essence
tspn ground cinnamon
tspn ground all spice
tspn ground ginger
tspn ground cloves
tspn ground nutmeg
Preheat the oven to 180C/350F degrees
Melt the butter in a saucepan.
Add the walnuts, coconut and tablespoons of erythritol (or sugar substitute) to the melted butter and stir until the mixture looks like breadcrumbs.
Press the mixture into a pie tin. I used a foil one but if you are using another type, you should probably grease it and maybe line the bottom with parchment paper.
Bake in the oven for 15 minutes. Remove and set aside.
Place the pumpkin and coconut milk in a bowl and blend/whisk thoroughly.
Add the spices, vanilla, eggs, salt and erythritol. Blend until smooth.
Pour the pumpkin mixture into the pie case and bake for 50 minutes until firm.
Eat and enjoy!
Nutritional Info per slice 353 Calories, 34g Fat, 7g Protein, 9g Total Carbs, 3g Fibre, 6g Net Carbs