Low-Carb Pumpkin Pie
By Nicole Bowman
This Low-Carb Pumpkin Pie is a creamy, nutritious, and dairyfree version of the classic pumpkin pie.
It features CanPrev’s Collagen Tone with specialized collagen peptides designed to help decrease fat mass and increase lean body mass.
Servings
6 - 8
Prep Time
60 - 90 minutes
Ingredients
Crust
- ¾ cup coconut flour
- 4 tablespoons ripe avocado
- 2 tablespoons coconut oil (slightly softened or melted)
- 3 tablespoons liquid allulose
- 2 teaspoons water
- 1 teaspoon psyllium husk (or 1 tablespoon ground flax, optional, for binding)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
Filling – Pumpkin & Tofu Custard
- 1½ cups pumpkin purée
- ½ block silken tofu
- 2 whole eggs
- 2–3 tablespoons mashed avocado, blended smooth
- 1–2 tablespoons unflavored protein powder (optional, for firmness)
- ½–⅔ cup granulated allulose (or a combination of sweeteners such as 2 tablespoons allulose and 1 teaspoon stevia extract)
- 2 teaspoons pumpkin pie spice (or 1½ teaspoons cinnamon + ¼ teaspoon nutmeg + ¼ teaspoon ginger + pinch of clove)
- 1 teaspoon vanilla extract
- Pinch of salt
- 4 scoops Collagen Tone
Directions
- To make the dressing, combine all the ingredients into a blender and process until it all comes together (you can also use a hand blender to process). Set aside.
- Combine all the ingredients for the salad and toss well. Add the dressing just before serving.
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Meet the Creator
Meet the Creator
Nicole Bowman
As a fitness and health enthusiast, Nicole combines her background in Human Nutrition with her passion for cooking to create delicious treats with functional benefits.
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