Recipes

LOW CARB PUMPKIN PIE

LOW CARB PUMPKIN PIE

Low Carb Pumpkin Pie made with a flaky and buttery crust and a creamy smooth custard filling perfect for Thanksgiving and the holidays. Gluten free, keto and sugar free with all the classic flavors of a traditional pumpkin pie.

A delicious low carb pumpkin pie recipe with all the delicious flavors of a traditional pumpkin pie. Made with a flaky and buttery crust with a smooth and creamy Paleo-friendly custard filling with cozy fall spices.
Pumpkin Pie is always is a popular favorite when it comes to classic desserts for fall and the holidays.
This low carb pumpkin pie recipe happens yearly at our house during Thanksgiving and Christmas. It has all the classic elements we all love about a traditional pumpkin pie but it’s keto friendly, gluten free and sugar free.

A delicious low carb pumpkin pie recipe with all the delicious flavors of a traditional pumpkin pie. Made with a flaky and buttery crust with a smooth and creamy Paleo-friendly custard filling with cozy fall spices.

 Prep Time 25 minutes
 Cook Time 45 minutes
 Total Time 1 hour 10 minutes
 Servings 12 slices
 Calories 232 kcal

Ingredients

FOR THE CRUST:

  • 1 3/4 cups super fine blanched almond flour
  • 3 tablespoons coconut flour
  • 2 teaspoons powdered monk fruit sweetener
  • 1/2 tsp fine grain sea salt
  • 1/3 cup cold grassfed butter (can sub with ghee for strict Paleo)
  • 2 tablespoons coconut oil
  • 1 large egg

FOR THE FILLING:

  • 1 15 oz canned pumpkin or pure pumpkin puree NOT pumpkin pie filling
  • 1/2 cup canned coconut cream
  • 2 tablespoons pumpkin seed butter (can also sub with almond butter)
  • 1/3 cup powdered monk fruit sweetener (or more if you like it sweeter – can also sub with powdered erythritol if NOT paleo)
  • 1 1/2 teaspoons pure vanilla extract
  • ¼ teaspoon fine grain sea salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 2 large eggs ROOM TEMPERATURE is ESSENTIAL

Instructions

For the crust

  1. Combine the almond flour, coconut flour, powdered monk fruit, salt, butter and coconut oil in a food processor and pulse / process until large pea sized crumbs appear. Add the egg, then pulse again, until dough forms and comes together.
  2. Gather the dough into a ball and wrap in plastic wrap. Chill dough ball in refrigerator for at least 15 minutes, or up to 2 days.
  3. Once the dough is ready, roll between two sheets of parchment paper into a large circle big enough to cover a regular 9-inch pie dish.
  4. Lay over the pie dish and press into the bottom and the sides of the pan. Trim & flute edges and use any leftovers for cutting out festive shapes, if desired. Carefully pierce holes in the surface using a fork to prevent bubbling and place the pan in the freezer while you preheat the oven and you’re ready to prepare the filling.

Make the Filling:

  1. Preheat the oven to 375°F. Remove the pie pan from the refrigerator and par-bake the crust for 8-12 minutes or until very light golden brown around the edges
  2. Add all the ingredients for the filling and blend until smooth and combined. Pour and spread the filling into the par-baked pie crust.
  3. Cover the crust edges with a pie shield or aluminum foil to prevent burning. Bake for 35-45 minutes or until center is nearly set (still a bit jiggly) and crust is deep golden brown.
  4. Allow to cool completely at room temperature for at least 2 hours. Top with coconut whipped cream and a sprinkle of cinnamon, if desired. If making ahead, wrap and store in the refrigerator for up to 2 days.

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