Crustless Pumpkin Pie - Inspired by the US
Author: steve (HCP)
g KetoCal 4:1 Powder (Unflavoured)
g Butter, unsalted
g Pumpkin, canned (Patient added*)
g Cream, fresh, whipping
g Cloves, dried
g Ginger, ground
g Cinnamon, ground
g Flour, Almond (HCP added*)
ml Egg, beaten (HCP added*)
Preheat oven to 325º F.
Melt the weighed butter then allow to cool slightly.
Stir the raw mixed egg into butter.
Stir canned pumpkin and heavy cream into the above mixture.
Mix in optional sweetener.
Weigh remaining dry ingredients then mix together until well blended.
Mix pumpkin mixture into dry ingredients.
Pour mixture into a mini pie tart pan or 4 ½” crème brulee dish that has been sprayed with non-stick oil spray.
Bake at 325º F for 25-30 minutes.
Refrigerate after pie has cooled. Serve pie with whipped cream.
Nutrition Information (for entire recipe):
KetoCal 4:1 Powder3:1 ratioMain MealVegetarian
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional