Low-carb Pumpkin "Pie" Crumble, easy recipe
Low-carb Pumpkin "Pie" Crumble
Ingredients
1 can of pumpkin puree
12 oz of half and half
2 large eggs
2 tsp of pumpkin pie spice
Pinch of salt
1/4 cup of brown sugar substitute
1/2 cup of granulated sweetener
1 tbsp of vanilla
Mix all ingredients well. Pour into a pan.
Preheat your oven to 425°. You will bake at this temperature for 10-15 minutes. Bring the temp down to 350° and continue baking for 50 minutes. This method prevents the pie from drying out.
The middle will be a bit loose. Let the pie cool completely and place it in the fridge overnight.
Crumble topping
1 cup of almond flour
1/2 stick of unsalted butter
1/4 cup of brown sugar substitute
1 tbsp of vanilla
Pinch of salt
In a pan on medium heat, brown your crumble. This should take 10 minutes. Let your crumble cool on parchment paper and break up.
Add crumbles to the top of your cold pumpkin pie.
Pumpkin pie crumble, sugar-free pumpkin pie, low-carb pumpkin pie
Enjoy!
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The Low-Carb Pumpkin Pie Crumble is not only a unique twist on traditional pumpkin pie but also caters to those seeking healthier dessert options. Made with pumpkin puree, eggs, and a blend of sweeteners, this recipe delivers the classic pumpkin flavor while keeping carbohydrate counts in check. The crumble topping, featuring almond flour and brown sugar substitutes, adds a satisfying crunch that contrasts beautifully with the creamy pumpkin filling. This dessert is perfect for fall gatherings, holidays, or simply a delicious treat to enjoy at home. Additionally, this recipe allows you to indulge without compromising your dietary goals, making it an excellent choice for those following a keto or low-carb lifestyle. It's also a fantastic option for those who love the flavors of pumpkin season but want to avoid high-sugar desserts. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for an extra treat. Embrace the cozy, delicious experience this low-carb pumpkin pie crumble has to offer!
that looks delicious thank you for sharing