Certainly! Below is a rewritten version of the Low Carb Pumpkin “Pie” recipe tailored for the “Love With Recipes” website. The recipe has been structured to include detailed instructions and nutritional information, ensuring it aligns with SEO best practices.
Low Carb Pumpkin “Pie”
Cook Time: 30 minutes
Prep Time: 5 minutes
Total Time: 35 minutes
Category: Pie
Description: Delight in this easy-to-make Low Carb Pumpkin “Pie,” a guilt-free dessert that combines the warm, comforting flavors of pumpkin and spices. Perfect for Thanksgiving or any occasion, this recipe is a low-carb twist on a classic favorite. Make and share this scrumptious recipe from lovewithrecipes.com.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Pumpkin puree |
| 2 | Cups of Splenda sugar substitute |
| 8 | Ounces of cream cheese |
| 1 | Teaspoon of ground cinnamon |
| Pumpkin pie spice (to taste) |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 1878.2 kcal |
| Total Fat | 181.1 g |
| Saturated Fat | 66.2 g |
| Cholesterol | 249.5 mg |
| Sodium | 682.6 mg |
| Total Carbohydrates | 55.8 g |
| Dietary Fiber | 13.8 g |
| Sugars | 14.3 g |
| Protein | 32.3 g |
Instructions
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Prepare the Crust: Begin by crushing your choice of nuts or running them through a food processor until finely ground. Press this mixture firmly into the bottom of a Pyrex or metal pie plate to form a crust. Set this aside while you prepare the filling.
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Make the Filling: In a large mixing bowl, combine the pumpkin puree, cream cheese, Splenda, ground cinnamon, and pumpkin pie spice. Using a hand mixer or a whisk, beat the mixture thoroughly until it becomes smooth and all the cream cheese is well blended with the pumpkin. This step is crucial to ensure a creamy texture in your pie.
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Bake the Pie: Preheat your oven to 325°F (165°C). Once your oven is ready, pour the pumpkin mixture into the prepared nut crust, spreading it evenly with a spatula. Place the pie in the preheated oven and bake for 30 minutes, or until the filling is set and the top begins to slightly crack.
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Cool the Pie: After baking, remove the pie from the oven and allow it to cool at room temperature. This helps prevent cracking on the surface. Once cooled, you can refrigerate it if you prefer to serve it chilled.
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Serve: For an added touch of indulgence, serve your Low Carb Pumpkin “Pie” with freshly whipped cream sweetened with Splenda, if desired. This delightful dessert will surely impress your guests and satisfy your pumpkin cravings.
Tips for Enjoying Your Low Carb Pumpkin “Pie”:
- Garnish with Whipped Cream: Add a dollop of whipped cream made with Splenda for a delightful finishing touch that enhances the flavors without the added sugar.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days, allowing the flavors to meld beautifully over time.
- Customization: Feel free to adjust the spices according to your taste preferences, adding nutmeg or ginger for a spicier flavor profile.
Enjoy this delightful Low Carb Pumpkin “Pie” as a part of your festive gatherings or any day you crave a slice of autumn on your plate!
This recipe maintains a conversational tone while providing all the necessary details for preparation and nutritional value, making it suitable for your audience on “Love With Recipes.”
