The Chances

While you're eating your Thanksgiving Dinner tomorrow, just remember, not all is lost. Remember portion control, and take steps to ensure success... tricks like this low carb pumpkin pie recipe!

To give credit where credit is due, I altered the recipe listed on Bella Online. I swapped Brummel & Brown yogurt spread for the butter, and cottage cheese for the heavy cream. This reduced both calories & fat content.

Pie Shell
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3 tbsp flax meal
3/4 cups almond flour (blend almonds in food processor or spice grinder)
1/4 tsp salt
1/3 cup Splenda
6 tbsp Brummel & Brown yogurt spread (the original recipe used REAL BUTTER!)

Mix dry ingredients first, then add yogurt spread. Blend & spread across pie pan. Bake @ 375 degrees for 12 minutes. Chill in refrigerator for 10 minutes.
8 servings, 114 calories, 2.5g net carbs, 10g fat, 3g protein, 2g fiber

Filling
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1 tsp Splenda
2 3/4 tsp pumpkin pie spice
1/2 tsp salt
2 cups canned pumpkin
2 eggs
1 cup cottage cheese

Combine ingredients in blender & blend until cottage cheese is no longer chunks. Pour mixture into pie shell & bake @ 375 degrees for 45 minutes or until toothpick returns dry. Serve chilled.

Serving size 1/8 pie, 174.5 calories, 7.5g net carbs, 11.5g fat, 8.5g protein, 4g fiber

For reference, a regular slice of pumpkin pie is 30g of carbs & 229 calories.