Sugar-Free Low Carb Pumpkin Pie

60 mins Difficulty: Moderate

Categories: A Sweet Bite Recipes Thanksgiving

This sugar free low carb pumpkin pie was a HIT at my Thanksgiving table. Thank goodness I made and brought two of them to Mom’s, because somehow, one of them wound up face-down on the kitchen floor!

The recipe here includes not only all the steps and ingredients you need to make a sugar free low carb pumpkin pie filling, but a low carb coconut flour pie crust, as well.

Your guests will never know this is sugar-free low carb pumpkin pie, and I think they’ll love it as much as I did.

INGREDIENTS:

Crust:

1/4 teaspoon salt
1 cup coconut flour
1 stick butter (1/2 cup)
2 eggs
1 tablespoon oil (I use avocado or olive oil)
1/2 to 1 teaspoon vanilla extract (optional)
1/3 cup Allulose
(or 1/4 cup granulated sugar substitute like erythritrol)

Filling:

4 large or 6 medium eggs, beaten
1/2 cup heavy cream
1 can (14.5 – 16 ounces) packed pure pumpkin puree (not pumpkin pie filling!)
1 1/3 cup Allulose
(or granulated sugar substitute like erythritrol, same amount)
1 teaspoon vanilla extract
1/2 teaspoon each, ground cinnamon and ground cloves
3/4 teaspoon ground ginger
1/4 teaspoon each, ground nutmeg, ground allspice
1 teaspoon sugar-free maple flavoring/extract (optional)

DIRECTIONS:

Preheat oven to 400 F.

Grease a pie dish with avocado/olive oil or coconut oil.

Add the coconut flour, sweetener, eggs, and vanilla extract into a large bowl or food processor then blend well until all combined.

Then, using a pastry cutter or the blades of the food processor, cut the butter into the mixture until slightly fine crumb-like dough comes together.

Tip the pie crust dough out onto your prepared pie dish and press it down with your hands evenly on the bottom and up the sides (or to roll out–place dough on one sheet of parchment paper, another on top, then press/roll together, peel off the top sheet, place your rolled dough gently face-down onto the pie plate, peeling off the bottom sheet, then lightly form the rolled crust into the plate with your fingers).

Dock crust by pricking holes into the bottom every inch or so using a fork or pie crust tool.

Bake 10 minutes or until browned slightly.

Let the crust cool completely and reduce heat on oven to 350 F.

In a medium-large bowl, add the pumpkin, spices, and vanilla extract, and combine together well. Add sweeteners and taste to adjust sweetness, then add the beaten eggs.

Pour custard filling into the cooled crust, and bake 45 minutes to an hour. When done, the pie will be set (custard no longer jiggly in center, and slightly puffed up). The pie will firm up completely in the fridge, but let rest 30-45 minutes on counter top before chilling, to cool a bit. Once completely cooled, the filling will collapse a bit.

Makes 6-8 servings

Recipe Notes:

When it comes to sweetener, you can use a combination of erythritol granules or granulated monk fruit with powdered or liquid stevia. I used SweetDrops pumpkin spice flavored liquid stevia, but unflavored is fine, too.

I was able to roll out one crust and press in the other (I think since I doubled the recipe, the dough dried out a little). If you plan to roll your crust out as opposed to pressing it into your pie dish, I would recommend adding a bit more olive oil to the dough after the final mix before you finish kneading it, to give it some more flexibility. 1 or 2 teaspoons more should help.

Also note, you WILL want to cover your crust while baking it the second time around with the filling inside – just use a couple of strips of foil loosely pinched around the top edges of the crust. My first crust got very dark without that.

The custard filling may puff up a bit during baking, which is usually an indication that the pie is done. Don’t let it bake for much longer than that, or it can crack.

I haven’t used the crust on meat pie—but I did use it on a quiche recipe (omitting vanilla/sweetener) and it worked. It’d probably be great for a meat/pot pie with or without the top crust!