Low-Carb Pumpkin Pie Recipe

Low-Carb Pumpkin Pie Recipe

Ingredients

 

For the filling:

• 16 ounces of pureed pumpkin
• 8 ounces of heavy cream or full-fat coconut milk
• 1 teaspoon vanilla extract
• 3 eggs, organic
• 2 tablespoons of cinnamon
• 1 1/2 teaspoons of nutmeg
• 1/2 teaspoon fine sea salt
• 2 tablespoons of Lohan sweetener (optional)

 

For the crust:

• 2 cups of almond flour, not almond meal
• 1/8 teaspoon sea salt
• Pinch of lohan sweetener (optional)
• 2 tablespoons of butter or coconut oil
• 1 egg
• 1 teaspoon vanilla extract, alcohol-free

 

Directions:

1. preheat oven to 350 degrees Fahrenheit
2. Mix all “filling ingredients” in a medium bowl with a hand mixer until fully combined, set aside.
3. In a separate bowl, mix all crust ingredients until it creates a ball of dough. This can be done in a food processor, as well.
4. Knead the dough for about 2 minutes if doing by hand. Press dough into pie pan, preferably a 9-inch pan, and pour in filling mixture.
5. Bake for 45-50 minutes or until knife inserted comes out clean.
6. Allow to cool and refrigerate for at least 6 hours before serving.