Description
A delightful low-carb sugar free pumpkin pie featuring a gluten free crust and a spiced dairy-free filling, perfect for the holiday season.
Ingredients
Scale
- 1 ½ cup / 150g almond flour or ground almonds
- ¾ cup / 70g unsweetened desiccated coconut
- 1 egg (room temperature)
- 1 teaspoon cinnamon
- 15 oz / 425g can of pumpkin puree
- â…” cup / 160 ml coconut cream
- 3 eggs (room temperature)
- ½ cup / 100g granulated sweetener
- 2 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Pre-heat the oven to 180 Celsius / 350 Fahrenheit. Line the bottom of a 9 inch pie dish with parchment paper and grease the sides.
- In a food processor or with a hand mixer, blend the ingredients for the crust until the dough resembles sticky crumbles and the coconut starts to release its oils.
- Press the dough into the pie dish with your hands.
- In a food processor or with a hand mixer, blend the pumpkin, coconut cream, sweetener, vanilla, pumpkin spice, and cinnamon.
- Add the eggs and blend until fully combined.
- Pour the filling into the pie dish and bake for 30 minutes.
- Remove from the oven and cover the crust with aluminum foil to prevent burning. Return to the oven for another 30 minutes.
- Let the pie cool to room temperature. Dust with powdered sweetener and serve with coconut whipped cream or whipped cream.
Notes
- 3.8g net carbs per slice.
- Makes 12 slices.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- Serve with whipped coconut cream or whipped cream.
- The coconut cream in the filling can be replaced with dairy heavy cream.
- Homemade pumpkin spice can be made using 1 ¼ teaspoon cinnamon, ¼ teaspoon each nutmeg and ginger, and ⅛ teaspoon each cloves and allspice.
- You can also make your own pumpkin puree.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 174
- Sugar: 2.5g
- Sodium: 27mg
- Fat: 13.9g
- Saturated Fat: 5.8g
- Carbohydrates: 6.8g
- Fiber: 3g
- Protein: 6.5g