Here’s a keto-friendly version of our classic Pumpkin Pie! It’s low-carb, with a press-in cookie crust that’s both easy to make and SO delicious! We dreamt up this recipe for a baking class with our friend Torie Borrelli from The Vida Well last year and can’t wait for our low-carb loved ones to give it a try. Have a beautiful Thanksgiving and happy baking!! xoxo
Click here to see our video tutorial for this pie on Instagram
Keto Pumpkin Pie
*makes one 9 inch pie
Ingredients:
For the crust:
2 cups almond flour
1/2 teaspoon Himalayan pink salt
2 tablespoons coconut oil, avocado oil or butter
1 egg
For the filling:
1 3/4 cups pumpkin puree
3 eggs
½ cup coconut cream
1/3 cup almond or coconut milk
1/3 cup Lakanto golden monk fruit sweetener
1 tablespoon cinnamon
1 teaspoon pumpkin pie spice (or a mixture of ground nutmeg, cloves, allspice, and ginger to taste)
1 teaspoon Sweet Laurel vanilla extract
A pinch of Himalayan pink salt
Directions:
To prepare pie crust:
Preheat oven to 350 F. Stir dry ingredients together in a bowl, then slowly stir in coconut oil and egg. Stir to combine. If more moisture is needed, add a bit more oil. Press into the bottom of a pie or tart pan.
To prepare filling:
Preheat the oven to 350 F. Using a hand mixer or stand mixer, blend the pumpkin puree and eggs. Slowly add in coconut cream, almond or coconut milk, Lakanto golden monk fruit sweetener, cinnamon, pumpkin pie spice, vanilla extract, and salt.
Pour into prepared pie crust. Shield the edges of the pie crust with strips of foil. Bake for 30 minutes, then remove the foil strips and continue to bake until the center of the pie is firm, about 15-20 more minutes.
Allow to cool, then place in refrigerator to set overnight, or enjoy warm! Serve with coconut whipped cream!
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