Pumpkin Pie
A keto-friendly pumpkin pie with two crust options: a coconut flour crust or a pecan nut flour crust. Filled with a spiced pumpkin custard made with coconut milk and heavy cream.
Ingredients
For the crust (Option 1: Coconut Flour)
- 2wholeeggs
- 1Tbsvegetable oil
- 1tspvanilla extract
- 1/4cupmonkfruit sweetener
- 1/8tspsalt
- 1cupcoconut flour
- 1/2cupbutter (cold, cut into cubes)
For the crust (Option 2: Pecan Nut Flour)
- 2/3cupalmond nut flour
- 1/3cuppecans
- 1/4cupsweetener blend
- ¼cupbutter (melted)
For the Pumpkin Filling
- 3/4cupsweetener blend
- 1tspground cinnamon
- 1/2tspsalt
- 1/2tspground ginger
- 1/4tspground cloves
- 2wholeeggs (large)
- 1canpure pumpkin (15 oz)
- 1cupcoconut milk (sweetened with 1 tsp Sweet Bean sweetener)
- 1/2cupheavy whipping cream
Instructions
Preheat oven to 325 degrees F.
For coconut flour crust: Whisk the eggs, oil and vanilla extract in a bowl. In another bowl whisk the remaining dry ingredients together until combined.
Pour the dry and wet mixtures into a food processor. Add the cubed butter and process by pulsing until it looks like crumbles. Press dough into bottom of pie pan.
For pecan nut flour crust: Melt butter in a pan or in the microwave. Mix nut flour, pecans, and sweetener together in a bowl, add melted butter and mix until consistent. Put the mixture in the bottom of the pie plate and press until you form a consistent layer. Cook in the oven at 325 degrees for 7 minutes.
Increase oven temp to 410 degrees
For the filling, mix sweetener, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sweetener-spice mixture. Gradually stir in coconut milk and cream. Stir until well mixed and pour into the prepared pie shell
Bake in preheated 410°F oven for 15 minutes.
Reduce temperature to 350°F and bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate. Top with whipped cream before serving.