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Posted on 11.22.17

Keto Thanksgiving Pumpkin Pie

A sugar free alternative to regular pumpkin pie this Thanksgiving!

Check out more delicious -> RECIPES

Keto Thanksgiving Pumpkin Pie

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Ingredients
  

  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 2 tbsp Psyllium Husk Powder
  • 2 tbsp coconut oil
  • 15 oz pumpkin puree
  • 1/2 cup heavy cream
  • 4 large eggs
  • 2/3 cup Swerve
  • 2 tsp Pumpkin Spice
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 5 tbsp Ice Water

Instructions
 

  • Preheat oven to 350F
  • Make crust by first combining Almond Flour, Coconut Flour, Psyllium Husk Powder and Salt in a mixing bowl.
  • In a separate small mixing bowl, beat 2 Eggs until well combined.
  • Add Coconut Oil to Almond Flour mixture and combine until it is a sandy consistency.
  • Add 2 beaten Eggs to Almond Flour mixture and combine well.
  • Add Ice Water as needed until you reach a consistency where you can work with the dough. It should still look a bit sandy as you're mixing, but should stick together.
  • Knead the Dough into a ball. Let sit for 5 minutes.
  • Push dough into Pie Pan until a thin layer covers the entire pan's surface.
  • Bake Crust for 12-15 minutes.
  • In an Electric Mixer combine Pumpkin Puree, Heavy Cream, 2 Eggs, Swerve, Pumpkin Spice and Vanilla Extract on medium-low speed until smooth.
  • Remove Crust from oven and let cool for at least 10 minutes or longer.
  • Reduce oven temp to 325
  • Pour filling into crust and tap counter to release air bubbles.
  • Bake for 40-50 minutes, until pie is set except for a slightly jiggly center. (Check on pie periodically to make sure crust isn't browning too much. If it is, place foil around crust and continue to bake.)
  • Remove from oven and cool on counter to room temperature.
  • Refrigerate for at least an hour before serving (overnight is preferable).
Tried this recipe?Let us know how it was!
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Austin Miller, Independent Pruver

austinjamesmiller@icloud.com