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Low carb pumpkin pie

Low Carb Pumpkin Pie

Mini pumpkin pies that are not only dairy free, sugar free but also low in carbs. Have a little spice in your life without the guilt!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories 194 kcal
Author yvonne

Ingredients

Crust

  • 1/2 cup almond flour
  • 1/3 cup coconut flour
  • 1/4 cup butter Dairy Free option: coconut oil or butter flavored coconut oil
  • 1.5 tablespoons Monksweet or any Keto sweetener
  • 1/2 teaspoon vanilla extract

Pumpkin Pie Filling

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 cup Monksweet or any Keto sweetener
  • 6 large eggs
  • 3/4 cup canned pumpkin
  • 2 teaspoons pumpkin pie spice
  • 1/3 cup unsweetened vanilla almond milk
  • 1/3 cup avocado oil
  • 2 tablespoons 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.