Snack - Crustless Pumpkin Pie (3:1) - with Macademia

Author: UNC (Caregiver)

 g Butter
 g Egg (raw, mixed well)
 g Pumpkin, canned - unsweetened
 g Cream, 36%
 g Cloves, ground
 g Ginger, ground
 g Cinnamon, ground
 g Almond Flour (whole ground blanched almonds)
 g Nut butter, Macadamia


  1. Preheat oven to 325º F 
  2. Melt the weighed butter then allow to cool slightly.
  3. Stir the raw mixed egg into butter.
  4. Stir canned pumpkin and heavy cream into the above mixture.
  5. Mix in optional sweetener.
  6. Weigh remaining dry ingredients then mix together until well blended.
  7. Mix pumpkin mixture into dry ingredients.
  8. Pour mixture into a mini pie tart pan or 4 ½” crème brulee dish that has been sprayed with non-stick oil spray.
  9. Bake at 325º F for 25-30 minutes.
  10. Refrigerate after pie has cooled. Serve pie with whipped cream.

Nutrition Information (for entire recipe):

Carbohydrate: 6.55g
Calories: 399
Fat: 38.82g
Protein: 5.98g
Ratio: 3.1:1


3:1 ratiodessertsweetDessert  

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Nutritional values for specific foods may change periodically, so please be sure to verify the nutritional values of the ingredients in these recipes by reading the food labels and/or contacting the manufacturers.