This keto pumpkin pie uses a homemade low carb crust and a deliciously creamy filling
Ingredients
3/4 cup
Coconut flour
1/4 tsp
Salt
2 tbsp
Truvia, calorie-free sweetener
(free powdered)
2 large
Egg
((1 egg for crust, 1 for filling))
1/3 cup
Coconut oil
(melted)
426 gm
Pumpkin puree
((unsweetened))
1 1/4 cup
Coconut milk, reduced fat
(or milk of choice)
171 gm
Sugar Free Maple Syrup
(or keto sweetener)
1 tbsp
Cinnamon
1 tbsp
Pumpkin pie spice
1 tbsp
Arrowroot flour
(can sub for xantham)
Instructions
For the pie crust
Grease a 9-inch pie pan with oil and set aside.
In a high speed blender or food processor, add the first 5 ingredients and blend until combined and a crumbly dough remains.
Using your hands, form a ball of dough and gently knead it until smooth. Using a rolling pin, roll out the dough until it is around half an inch thick. Transfer the dough onto the greased pie pan and gently press into place. If the dough starts to crumble, gently press it around the pie pan. Decorate the sides with a fork. Refrigerate.
For the pumpkin pie filling
Place your pumpkin puree, milk, syrup, cinnamon and arrowroot powder in a small saucepan, and stir well, until combined. Turn the heat up to medium, and stir continuously, until it thickens and begins to simmer.
Remove from the heat and transfer the filling into a large mixing bowl. Let cool for 2 minutes, before using a stick blender to blend well, until smooth and creamy. Let cool for 5 minutes.
Assembling and baking the pie
Preheat the oven to 180C/350F.
Transfer the pumpkin pie filling into the pie crust. Bake the pumpkin pie for 35-40 minutes, until the crust is golden.
Remove the pie from the oven and let cool at room temperature completely. Once cool, refrigerate for the filling to firm up.
