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.
WHAT INGREDIENTS DO I NEED TO MAKE LOW CARB PUMPKIN PIE?
FOR THE FLAKY PUMPKIN PIE CRUST:
The crust for this pumpkin pie is made with a blend of blanched almond flour and coconut flour, which I find create a nice and light texture.
For a flaky yet buttery crust, we use a blend of grass-fed butter (use butter-flavored ghee for true Paleo) and coconut oil while the egg help to bind it together.
We also add a pinch of salt along with powdered monk fruit for some flavor and sweetness. Leave out the sweetener if you plan on using the crust for savory pies.
LOW CARB PUMPKIN PIE FILLING:
For the deliciously smooth and creamy custard filling, you’re going to blend all the ingredients in a blender until nice and creamy.
It’s a mixture of organic pumpkin puree, 2 eggs, coconut cream, pumpkin seed butter (or sub with almond butter), pure vanilla extract, powdered monk fruit, pumpkin pie spice, cinnamon and salt.
An important thing to remember if you’re using canned pumpkin is do not buy the pumpkin pie filling. Also make sure your eggs are at room temperature in order for your custard to blend evenly with the rest of the ingredients.
If you don’t have pumpkin pie spice, it’s really easy to make your own with a blend of cinnamon, nutmeg, ginger, allspice, cloves and mace.
HOW TO MAKE KETO PUMPKIN PIE:
For the crust
- Combine the almond flour, coconut flour, powdered monk fruit, salt, butter (or ghee) and coconut oil in a food processor and pulse / process until the texture resembles thick coarse crumbs. Add the egg, then pulse again, until dough forms and comes together.
- 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.
- 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.
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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:
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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
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Add all the ingredients for the filling and blend until smooth and combined. Pour and spread the filling into the par-baked pie crust.
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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.
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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.
Low Carb 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.
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
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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.
-
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.
-
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.
-
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:
-
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
-
Add all the ingredients for the filling and blend until smooth and combined. Pour and spread the filling into the par-baked pie crust.
-
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.
-
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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