Peppery Pumpkin Pie

It's almost Christmas. Are you sick of sweets yet? Then you might like a hot, rich, savory pie on a cold winter's day. Savory pies are more common in England than America, but the pumpkin (a North American vegetable) and the buffalo ranch dip (a combination of American sauces--hot sauce that originated in Buffalo, New York and creamy ranch salad dressing) make this an American dish, made by an American who's had it up to here with pumpkin spice everything.

Ingredients

Savory low-carb pie crust, cooked and cooled (I made the almond crust variation on the hazelnut crust recipe from 500 Low-Carb Recipes by Dana Carpender, page 436)
1 small pie pumpkin
3 eggs
1/2 cup Primal Kitchen Buffalo Ranch dip (it's medium heat)

Directions

Stab the pumpkin a few times at the top, through to the center. Bake it at 350F for one hour or until it gives when you touch it. Let cool. Cut off the top, scoop out the seeds and stringy bits and discard. Scoop out the flesh and mash or chop into small pieces. Place in a large bowl. Discard the skin.

In a medium bowl, beat the eggs and stir in the buffalo ranch dip. Add to the pumpkin and mix together.

Pour into the pie crust. Bake at 425 for 15 minutes. Lower the heat to 350 and bake for another 45 minutes.

Carbs

Assuming 8 servings, the crust has 3 net grams of carb (your crust might be different). The dip has 0.5g and the pumpkin has about 4g, for a total of about 8g net carb per serving.

If you like this, you might also like my recipe for pumpkin sausage soup.

Comments

Lowcarb team member said…

Sounds an interesting dish, thanks for the recipe.

All the best Jan

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