Low Carb Pumpkin Pie
Servings Prep Time
12 15minutes
Cook Time
45minutes
Servings Prep Time
12 15minutes
Cook Time
45minutes
Ingredients
Crust
  • 1/2cup almond flour
  • 1/3cup coconut flour
  • 1/4cup butterDairy Free option: coconut oil or butter flavored coconut oil
  • 1.5tablespoons Monksweetor any Keto sweetener
  • 1/2teaspoon vanilla extract
Pumpkin Pie Filling
  • 1/2cup coconut flour
  • 1teaspoon baking powder
  • 1/2cup Monksweetor any Keto sweetener
  • 6 large eggs
  • 3/4cup canned pumpkin
  • 2teaspoons pumpkin pie spice
  • 1/3cup unsweetened vanilla almond milk
  • 1/3cup avocado oil
  • 2tablespoons flax meal
Instructions
Crust
  1. Preheat oven to 325 degrees F.
  2. In a large mixing bowl or food processor, combine almond and coconut flour, sweetener, vanilla and melted butter or coconut oil
  3. Mix until combined. Should have the consistency or crumbly wet sand.
  4. Using your fingers press into the bottom of your molds, cupcake liners or pie pan. I use about 1/2 tablespoon of the crust mixture per mini pie, but you can vary it depending on how thick you like your crust.
  5. Bake for approximately 15 minutes for the small pies and adjust for longer cooking time if you are making a large pie.
Filling
  1. In a large mixing bowl combine all filling ingredients.
  2. Mix well. ( I find sometimes there are lumps in the batter that won’t dissolve even with the most vigorous mixing. In this case, I will often set the batter aside for 10 minutes and with a quick mix the lumps will have incorporated themselves into the batter.
  3. Portion batter and pour on top of your pre-baked crust.
  4. Bake at 325 degrees F for approximately 30 minutes for the mini pies.
  5. After cooling, refrigerate for at least one hour. Best served chilled.