This week is all about making Thanksgiving desserts that those in your family who live the Paleo or Keto lifestyle can enjoy with you. Yesterday was Pumpkin Mousse, and today we’re taking on traditional pumpkin pie in a keto crust.
The great things about this crust is that it can be used for either sweet or savory pies and that, even if you have the most vocal of coconut haters, they shouldn’t be able to smell or taste that coconut is your secret ingredient.
Keto Low Carb Crust
- 2 eggs
- 1 tbsp extra virgin olive oil
- 1 tsp vanilla extract- eliminate for savory
- 1/4 cup Swerve sweetener -eliminate for savory
- 1/4 tsp salt
- 1 cup coconut flour
- 1/2 cup butter cold cut into cubes
- Preheat oven to 400 degrees F.
- Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
- In another bowl whisk the remaining ingredients together until combined.
- Pour the dry and wet mixture into a food processor.
- Add the cubed butter. Process by pulsing until it looks like crumbles.
- Spray a pie plate with cooking spray and pour crumbles into pie plate.
- Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.
- Using a fork randomly make holes into the bottom of the crust.
- Bake the crust 10 minutes or until golden.
- Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
- Take crust out of the oven, cool completely, and add your filling.
Easy Low Carb Keto Pumpkin Pie
- 1 15-oz can Pumpkin puree
- 1/2 cup Heavy cream (or coconut cream for dairy-free/paleo)
- 2 large Eggs (at room temperature)
- 2/3 cup Powdered erythritol (Truvia)
- 2 tsp Pumpkin pie spice
- 1/4 tsp Sea salt
- 1 tsp Vanilla extract (optional)
- 1 tsp Blackstrap molasses (optional)
Beat together all ingredients at medium-low speed, until smooth. (Don’t over mix.)
When the pie crust is done baking, reduce the oven temperature to 325 degrees F. Cool the crust on the counter for at least 10 minutes, longer if you have time.
Pour the filling into the crust. Gently tap on the counter to release air bubbles.
Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust starts to brown too much, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)
Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.
Serving size: 1 slice, or 1/12 of entire pie
Calories: 244 | Fat: 21g | Total Carbs: 8g | Net Carbs: 4g | Fiber: 4g | Sugar: 2g | Protein: 7g
Big thanks to Maya Krampf at Wholesome Yum
for creating the pie filling & getting the recipe just right! #ThisGirlLovesToEat
Don’t get me wrong, nothing says fall, Halloween and Thanksgiving more than pumpkin pie, but the same old pumpkin pie year in – year out can get boring. I thought I’d shake things up a bit with a curveball and a bit of unexpected flavor that I hope we all will enjoy!
I’ll still make a regular pumpkin pie, and if you are planning to make a regular pumpkin pie too, there is a hotline setup to help you in case you get in a bind: Sara Lee Pie Hotline 1-888-914-1247, Monday through Friday from 7 a.m. to 6 p.m. CST. The hotline is open Thanksgiving Day from 7 a.m. to 1 p.m. CST.
Snickerdoodle Pumpkin Chiffon Pie
Assemble the Crust
- 4 TBLS (1/2 stick) Unsalted Butter, at room temperature
- 1 TBLS Unsalted Butter for greasing the pan
- 2 TBLS Cinnamon
- 1/2 Cup + 2 TBLS Sugar
- 3/4 Cup Flour
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1 Large Egg Yolk
- 1 tsp Vanilla
Preheat the oven to 375°F and generously butter the bottom and sides of a 9″ regular (not deep dish) pie pan.
- Combine flour, salt and baking soda. Set aside.
- Whisk together the cinnamon and 2 tablespoons of the sugar.
- Sprinkle 1/2 of the cinnamon-sugar mixture into the buttered pie pan and spread it around until the entire pan is well coated
- Beat the 1/2 stick of butter and 1/2 cup sugar for about 3 minutes until light and fluffy.
- Add egg yolk and vanilla. Beat until combined.
- Reduce speed to low and slowly add flour mixture beating just until well combined.
- Transfer dough to work surface covered with a very light coating of flour and cinnamon. Flatten cookie dough into a disc and then press into the bottom and up the sides of the prepared pie pan.
- Sprinkle the remaining cinnamon and sugar all over the surface of the inside of the pie crust.
- Poke holes all over the bottom of the crust and put into the freezer for 15 minutes.
- Bake the crust about 12 minutes or until lightly browned. Remove from oven and let cool completely before filling.
Prepare the Pie Filling
- 4 ounces room temperature Cream Cheese
- 1 Cup Pumpkin Pie Purée
- 3/4 Cup Pure Maple Syrup
- 3/4 Tsp Ground Ginger
- 1/2 tsp freshly Ground Nutmeg
- 1/4 tsp Salt
- 3/4 tsp Cinnamon
- 1 TBLS Bourbon
- 1+3/4 tsp unflavored Gelatin
- 1/4 Cup Water
- 1/2 Cup Heavy Cream
- In small saucepan dissolve gelatin in the water over low heat.
- As soon as the gelatin is dissolved, remove from the heat and stir in the Bourbon.
- In the bowl of the stand mixer, mix the cream cheese until light and airy. Set aside.
- On medium-high speed, mix the pumpkin purée, maple syrup, ginger, nutmeg, salt, and cinnamon and beat until well combined.
- Add the cream cheese and beat on high until smooth.
- Stir gelatin mixture into the pumpkin mixture and move all into a large chilled mixing bowl.
- Clean and dry the stand mixer bowl.
- Beat 1/2 cup of the cream on high until stiff peaks form and then stir into the pumpkin mixture.
- Pour filling into crust and chill overnight.
To prepare for serving
- To prepare for serving, beat 1 cup whipping cream, 1/2 cup sugar and 1 tsp vanilla until stiff peaks form
- Top pie with whipped cream and sprinkle with 1 tsp pumpkin pie spice
Make up to one day ahead and keep refrigerated until time to serve.
If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood