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Low Carb Pumpkin Pie
Low Carb Pumpkin Pie

Before you jump to Low Carb Pumpkin Pie recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

Choosing to eat healthily offers marvelous benefits and is becoming a more popular way of life. Poor diet is a contributing factor in health conditions such as heart disease and hypertension which can put a drain on the economy. There are more and more campaigns to try to get us to adopt a more healthy lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that lots of people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, though, merely making some modest changes can positively affect everyday eating habits.

These sorts of changes are easy to accomplish with all sorts of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil, for example, has monounsaturated fats which are known as the good fats that combat the effects of bad cholesterol. Olive oil can also be healthy for your skin because it is a superb source of vitamin E. While you may already consume a lot of fruits and leafy greens, you may want to consider how fresh they are. Organic foods are an excellent option and will reduce any possible exposure to toxic chemical substances. You can be certain that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier since you will be able to get the fruit when it is the freshest and ripest.

Therefore, it should be fairly obvious that it’s not hard to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to low carb pumpkin pie recipe. You can cook low carb pumpkin pie using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Low Carb Pumpkin Pie:
  1. You need 14 ml Ground Cinnamon
  2. You need 2 ml Ground Ginger
  3. Prepare 1 ml Ground Cloves
  4. Get 0.5 ml Ground Nutmeg
  5. Use 0.5 ml Salt
  6. Provide 10 ml Baking Powder
  7. Provide 80 ml Gluten Free Flour
  8. Prepare 100 ml Sugar
  9. Get 450 ml Pumpkin Puree
  10. Use 210 ml Almond Milk
  11. Get 30 ml Oil
  12. Take 15 ml Cornstarch
  13. Provide 10 ml Vanilla Essence
Instructions to make Low Carb Pumpkin Pie:
  1. Preheat oven to 200 C and grease a 25mm round pan
  2. In a large mixing bowl, combine all the dry ingredients (excluding the corn starch) and Pumpkin Puree. Stir very well.
  3. In a separate bowl, combine Almond Milk and Cornstarch. Add Oil and Vanilla Essence.
  4. Add wet into dry, stir to combine, then pour into the pan.
  5. Bake for 35 minutes. Can be enjoyed hot or cold.

So just like overcooking your low carb pumpkin pie can cause it to crack, overcooking it also can cause the pie to get a little wet on top. When dealing with a custard base, overcooking the eggs can cause droplets of water to appear on your homemade pie. A suggestion is to pre-bake your crust for a little while, then add your pumpkin filling. The pumpkin pie filling is made with unsweetened pumpkin puree (you can make your own pumpkin puree), heavy whipping cream (or coconut cream for dairy-free), two types of low-carb sweeteners, pumpkin pie spice, lemon zest and a good pinch of salt. Made this tonight with the crust and it was the best pumpkin pie I've ever made, low carb or not!

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