Desserts/ Keto/ Low Carb

Low Carb Pumpkin Pie

Pumpkin Pie Autumn Pumpkin Orange

Nothing says Thanksgiving more than Pumpkin Pie. This recipe is sugar-free and you can make with or without the crust. I personally love this crust!

Low Carb Pumpkin Pie

Print Recipe
Serves: 8

Ingredients

  • Crust:
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup low carb sweetener (Xylitol, Erythritol (Swerve), or Monk Fruit
  • 1/4 teaspoon pink Himalayan sea salt
  • 6 tablespoons cold butter, cut into 1 tablespoon chunks or smaller
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoon extra virgin olive oil
  • Pie Filling:
  • 1 (15 ounce) can pumpkin puree
  • 4 large eggs
  • 3/4 cup granular sugar alternative: Erythritol, Xylitol, or monk fruit)
  • 1 1/2 tsp Pumpkin Spice Mix

Instructions

1

Crust:

2

In a large bowl, add almond flour, coconut flour, low carb sweetener and salt. Combine well.

3

Add cold butter chunks, using a pastry cutter or hand mixer to begin mixing.

4

Using your hands to complete the mixing process, and keep small butter pieces

5

Add beaten egg, vanilla and olive oil. Continue mixing with hand mixer until well blended.

6

Create a ball with the dough, cover with saran wrap and refrigerate for about 60 minutes.

7

Preheat oven to 350 degrees F.

8

Grease pie pan with coconut or avocado .oil

9

Press the dough down to evenly cover the pie pan bottom and sides and poke holes in entire crust.

10

Bake for 10-12 minutes or until the edges get golden brown.

11

Pie:

12

Increase oven temp to 425F. Combine pumpkin puree, eggs, sweetener, pumpkin spice mix in a bowl and mix completely. Pour filling into pie crust. Cover crust edges with aluminum foil.

13

Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for at least 2 hours before serving.

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