Serves: 8 slices
Protein: negligible
Carbohydrate: 5 g per serve


  • Pie Shell:

  • 100 g almond flour

  • 30 g splenda

  • 4 tbspns butter, melted.

  • Pumpkin Filling:

  • 800 g pumpkin

  • 1/3 cup Splenda

  • 2 eggs, beaten slightly

  • 200g double cream

  • 1/2 tspn "Lite" salt

  • 1 tspn groung cinnamon

  • 1/2 tspn ground cloves

  • 1/2 tspn nutmeg

  • 1/8 tspn ground ginger

  • 1/2 tspn cardamom or allspice (optional)


  • 1.

    Prepare pie shell: Melt butter in a small bowl. Add almond flour and Splenda. Mix well. Press firmly into bottom and up sides of 8 or 9 inch pie plate and refrigerate until firm.

  • 2.

    Preheat oven to 180oC. In large bowl, mix all filling ingredients in the order given. Use your own judgement about spices – some like a more cinnamon mix and others like less. This is your call, but amounts listed result in a rich, aromatic “classic” mix.

  • 3.

    Pour mixture into prepared pie shell and place in preheated oven until centre tests done (about 45-55 minutes – ovens vary.) Allow to cool completely before serving.

  • 4.

    This pie must be kept refrigerated (there’s no sugar to act as a preservative), but this pie is amazingly delicious!! This pie is at its best the 2nd day. Garnish of cream extra.

  • 5.


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