Low Carb Pumpkin Pie

Name: Low Carb Pumpkin Pie
Total time: 2100 s
Yield: 8 people
Cuisine: South African
Ingredients: 14 ml Ground Cinnamon; 2 ml Ground Ginger; 1 ml Ground Cloves; 0.5 ml Ground Nutmeg; 0.5 ml Salt; 10 ml Baking Powder; 80 ml Gluten Free Flour; 100 ml Sugar; 450 ml Pumpkin Puree; 210 ml Almond Milk; 30 ml Oil; 15 ml Cornstarch; 10 ml Vanilla Essence

Tronél Candiotes-Strydom @tronelcandi

South Africa

We love pumpkin and are always looking for new ways to incorporate it in our diet.

Tronél Candiotes-Strydom @tronelcandi

South Africa

We love pumpkin and are always looking for new ways to incorporate it in our diet.

Saved

Ingredients

35 min

8 people

14 mlGround Cinnamon
2 mlGround Ginger
1 mlGround Cloves
0.5 mlGround Nutmeg
0.5 mlSalt
10 mlBaking Powder
80 mlGluten Free Flour
100 mlSugar
450 mlPumpkin Puree
210 mlAlmond Milk
30 mlOil
15 mlCornstarch
10 mlVanilla Essence

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Steps

35 min

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.