Keto Pumpkin Pie

ACF Type: text

Carb-Conscious, Keto, Low Carb

Pumpkin

NOTES

  • You can try making the crust with coconut oil or ghee instead of butter.
  • Instead of coconut milk you can also use heavy cream

Ingredients

  • For the crust: 2 cups Almond flour
  • ½ cup Coconut flour
  • ¼ cup Powdered Erythritol
  • 1/3 cup Butter
  • 1 Egg
  • Pinch of salt
  • For the filling: 1 can ( 15 oz ) Pumpkin puree
  • 3 eggs (preferably at room temperature)
  • 1 ½ cups Powdered erythritol
  • 1 tbsp cornstarch
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 cup full fat coconut milk/coconut cream
  • ¼ cup almond/coconut milk
  • 1 tsp pumpkin pie spice
  • 1 ½ tsp cinnamon

Instructions

1
For the crust: Mix together the almond flour, coconut flour and erythritol.
2
Then combine the flour mixture with the melted butter and egg. Mix until well combined. You can also use a food processor for making the crust.
3
Preheat your oven to 350°F. Press the dough into a 9 inch non-stick pan that is greased really good or lined with a parchment paper. Poke a few holes in the dough.
4
Pre-bake the crust for 8-10 minutes and then leave it to cool a little bit while you are making the filling.
5
For the filling: Whisk the pumpkin, 3eggs and erythritol just until combined. Then add the cornstarch, salt, pumpkin pie spice, heavy cream and milk and whisk until everything is combined.
6
Pour the filling in the pre-baked crust. Bake the pie on 350 °F until the center is almost set, around 50-60 minutes. A small part of the center will be a little bit wobbly. After around 20 minutes of baking, cover the edges of the pie with aluminium foil to prevent the crust from burning.
-4
Once done, allow the pie to cool completely for a few hours

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