South Beach Pumpkin Pie Recipe

Name: South Beach Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup almond meal; 1/2 tsp. salt; 1 tsp. cinnamon; 1/2 tsp. ginger; 1/4 tsp. allspice; 2 lg. eggs; 1/3 cup 100% maple syrup; 1 can (15 oz.) pumpkin; 4 oz. evaporated (skim ok) milk; 1/2 cup chopped pecans

Servings: persons

1
Pre-heat oven to 425 degrees (400 degrees for convection oven) Press almond meal to form a thin shell in the bottom of a pie plate.
2
Don't worry about the sides of the plate, just cover the bottom.
3
Set aside.
4
In mixing bowl, mix together the salt and spices.
5
Slightly beat eggs, then add to spice mixture and mix well.
6
Stir in maple syrup and pumpkin and mix well.
7
Gradually stir in evaporated milk.
8
Pour into unbaked pie shell.
9
Sprinkle with chopped pecans.
10
Place in oven and bake for 15 minutes.
11
Reduce heat to 350F and bake another 50-60 minutes or until knife inserted in center comes out clean.
12
Cool before serving.
13
When serving, make sure to dig deep and bring out the almond meal crust with the pie--a good flexible pie server will help.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup almond meal, 1/2 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. ginger, and more.

Yes, South Beach Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

South Beach Pumpkin Pie

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