A keto diet-friendly pumpkin pie that is light and custardy with hints of warm spices.
| Level: | Intermediate |
| Total: | 4 hr 40 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour, plus more for dusting
- 1/4 teaspoon kosher salt
- 1 stick (8 tablespoons) very cold unsalted butter, cut into cubes
- 3 tablespoons very cold cream cheese
- 1 large egg, lightly beaten
- Nonstick cooking spray, for the pie dish
- One 15-ounce can pumpkin puree
- 1 cup heavy cream
- 1/3 cup granulated erythritol sweetener (see Cook’s Note)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1 cup heavy cream
Instructions
- For the crust: Add the almond flour, coconut flour and salt to a food processor and pulse to combine. Add the butter and cream cheese and pulse until the mixture is very crumbly with pea-size pieces of butter. Add the egg and continue to pulse just until the dough begins to come together in a shaggy mass. Dump the dough onto a sheet of plastic wrap, hold onto the edges and use the plastic to knead the dough gently into a mass. Pat it into a disc and wrap it tightly in the plastic. Refrigerate until well chilled, at least 1 hour and up to overnight.
- Spray a 9-inch pie dish lightly with nonstick cooking spray.
- Dust a sheet of parchment lightly with coconut flour. Place the chilled dough disc in the center of the parchment, dust the top lightly with more coconut flour and place a second sheet of parchment on top. Use a rolling pin to gently roll the dough into a round big enough to fit in the prepared pie dish. This is a very delicate dough that might crack or break; if this happens, press the cracks together. If the dough becomes too warm and unmanageable, place the entire piece of parchment on a baking sheet and refrigerate to chill before continuing to roll out.
- Use the parchment to help you transfer the dough to the prepared pie dish. Again, the dough may crack and break at points. It’s ok to press it back together with your fingers. Trim the edges and crimp as desired. Place the pie crust in the freezer for 30 minutes to 1 hour.
- For the filling: Preheat the oven to 375 degrees F.
- Beat together the pumpkin, cream, sweetener, pumpkin pie spice, vanilla, salt and eggs in a large bowl with a hand mixer until well incorporated.
- Transfer the frozen pie shell to a baking sheet and cover the edges of the crust loosely with foil. Pour the filling into the center and bake for 50 minutes. Gently remove the foil from the edges and continue to bake until the edges are a very deep golden brown and the filling is set a couple inches from the edges but still slightly jiggly in the center, 5 to 10 more minutes. Let cool completely (see Cook’s Note).
- For the whipped cream: Just before serving, add the cream to a large bowl and beat with a hand mixer until stiff peaks form. Spread on top of the pie.
Nutrition Facts
| Calories | 490 |
| Total Fat | 46 grams |
| Saturated Fat | 24 grams |
| Cholesterol | 210 milligrams |
| Sodium | 210 milligrams |
| Carbohydrates | 16 grams |
| Dietary Fiber | 6 grams |
| Protein | 4 grams |
| Sugar | 10 grams |
Reviews
Love the recipe
I baked this for my diabetic boyfriend and it is now my favorite pumpkin pie. The crust in particular was so yummy!
Delicious and healthy