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.
FOR THE CRUST:
1 3/4cupssuper fine blanched almond flour
2teaspoonspowdered monk fruit sweetener
1/2tspfine grain sea salt
1/3cupcold grassfed butter(can sub with ghee for strict Paleo)
FOR THE FILLING:
1 15ozcanned pumpkin or pure pumpkin pureeNOT pumpkin pie filling
1/2cupcanned coconut cream
2tablespoonspumpkin seed butter(can also sub with almond butter)
1/3cuppowdered monk fruit sweetener(or more if you like it sweeter - can also sub with powdered erythritol if NOT paleo)
1 1/2teaspoonspure vanilla extract
¼teaspoonfine grain sea salt
2 1/2teaspoonspumpkin pie spice
2large eggs ROOM TEMPERATURE is ESSENTIAL
For the crust
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.
Low Carb Pumpkin Pie
Amount Per Serving (1 slice)
Calories 232Calories from Fat 189
% Daily Value*
Total Fat 21g32%
Total Carbohydrates 6g2%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.