Here’s pumpkin to talk about – this low carb and semi keto friendly Pumpkin Pie recipe will be a hit for your family and friends, not to mention, it wont wreck your diet. It’s not overly sweet, but hits the right notes of pumpkin and traditional pumpkin pie spices to hit any cravings you may have for that seasonal and holiday pumpkin pie!
Pumpkin Pie (Low-Carb and Semi-Keto)
Yield: 1 pie
Prep Time: 15 minutes
Cook Time: 1 minute
Additional Time: 2 minutes
Total Time: 18 minutes
This pie is an amzing replacement for regular pumpkin pie. If you're doing keto, have a smaller slice!
Ingredients
Crust
- ¾ cup + 3 tbsp almond flour
- 3 tbsp coconut flour
- 3 tbsp tapioca flour
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- pinch of ground cloves
- generous pinch of salt
- ¼ cup sugar free maple syrup
- 1 tbsp molasses (preferably blackstrap)
- 1 tsp vanilla extract
- butter for pie dish
Pie Filling
- 15 oz can of pumpkin puree, such as Libby's
- ¾ cup sugar substitute (such as erythitrol)
- 3 large eggs
- ½ heavy cream
- ¼ cup unsweetened almond milk
- ¼ cup bourbon (or substitute unsweetened almond milk)
- ½ cup sugar free maple syrup
- 1 tbsp molasses (preferably blackstrap)
- ½ tsp ground ginger
- ½ cinnamon
- pinch of salt
Instructions
Directions - Pie Crust
- Preheat the oven to 350°F / 180°C.
- Combine the dry ingredients and mix.
- Add the wet ingredients and mix until you have a past that appears and smells like wet graham crackers.
- Butter a pie dish well, making sure to cover every part of the inner surface.
- Place the dough into the middle of the pie dish and continually work the dough with a stiff silicon spatula until you have it covering the inner dish and the sides up to the top. It will seem impossible, but keep at it. If your pie dish is clear, you can use a back light to see how even your pie crust is.
- Par-bake the crust for five minutes, then remove from the oven and let cool.
- Let the crust cool completely before using!
Directions - Pie Filling
- Preheat the oven to 350°F / 180°C.
- Crack the eggs into a large bowl.
- Add the heavy cream, almond milk, bourbon, maple syrup, molasses, ginger, cinnamon, salt, and sugar substitute.
- Mix well, then add the pumpkin puree and mix until you have an even mixture.
- Pour into cooled pie crust and place in the preheated oven for 1 hour.
- Remove from oven and test the center with a cake tester to ensure it is cooked.
- Let cool to room temperature for at least 1 hour, then refrigerate for at least two hours.
- Remove, cut, and enjoy with some fresh whipped cream!
Directions - Whipped Cream
- Add heavy cream, sugar substitute, a pinch of salt, and 1/2 tsp of vanilla extract into a tall container.
- Using an immersion blender or a whisk, mix until stiff peaks form.
- Add the whipped cream to the pie and enjoy!
- It needs some time to settle - the tapioca will thicken up the pie as it cools. Patience!
Notes
LET THE PIE COOL! Seriously, if you don't, cutting it will be a mess. It needs some time to settle - the tapioca will thicken up the pie as it cools. Patience!
