A Tale of Two Pies, Part One:
In October, when we celebrated Thanksgiving, I was eating keto (Low-Carb, Healthy-Fat). And I wanted to come up with a pie that would, if not rival my favourite pumpkin pie recipe, at least taste damn good. As it turns out, I really really liked my Keto Pumpkin Pie. And, at 7.1 Net Carbs for 1/8 pie, I’ll certainly be making it again when we celebrate “Second Thanksgiving,” i.e. American T-day.
Check out this splendid, unbaked nut crust!
And the super pie!
Here’s the recipe…
Keto Pumpkin Pie
Ingredients
Keto Pie Crust
- 2 1/2 cups Almond Flour*
- 1/2 tsp salt
- 2 tbs Swerve** [optional – I don’t use this but you might like a sweeter crust]
- 5 tbs butter melted
Keto Pumpkin Pie Filling
- 1 can [15oz] Pumpkin puree
- 2/3 cup heavy cream
- 1/2 tsp salt
- 1 tsp Cinnamon***
- 1/2 tsp Ginger
- 1/2 tsp Nutmeg
- 1/2 tsp Cardamom
- 1/4 tsp Cloves
- 1 tsp Vanilla
- 1/3 cup + an optional 1/3 cup Swerve** [I only use the first third.]
- 3 eggs
Instructions
Keto Pie Crust
- Place all of the dry ingredients in a bowl.
- Pour the melted butter over top and stir with a fork until well blended.
- Pour the mixture into a pie dish.
- Spread the mixture out evenly and press it in place.
- Chill the crust in the refrigerator for at least an hour before using.
- About 20 minutes before you remove the crust from the fridge, preheat the oven to 350.
- Cover the rim of the pie with a pie-protector rim or a hoop made of aluminum foil.
- Pre-bake the crust for 15 minutes.
Keto Pie Filling + The Bake
- While the crust is baking at 350, stir together the pumpkin, cream, salt, spices, and vanilla.
- Add 1/3 cup of the Swerve.
- Taste the mixture, and if you would like it sweeter, add up to 1/3 cup additional Swerve. [I don’t use this, but some people like a sweeter pie.]
- Add the eggs and whisk well to combine.
- Pour the filling into the hot crust.
- Cover the rim of the pie with a pie-protector rim or a hoop made of aluminum foil.
- Bake at 350 for at least 40 minutes, or until the pie is set but jiggles slightly in the middle. This may take as much as 20 minutes more.
- Cool completely before serving.
- Hint: I made a maple-leaf pattern in my pie by gently pressing a maple-leaf cookie cutter down about 1 centimetre into the centre of the pie.
Notes
*You can sub other nut flours or coconut flour. If you’re using the latter, you might want to up the butter content a wee bit.
**Splenda may be substituted for the Swerve if necessary. If using powdered Stevia, start with 1/2 the amount and add more to taste. If using liquid Stevia, start with just a drop or two.
***Spices are really up to you. You could simply dump in 2 tsp of Pumpkin Pie Spice if you’d like.
Nutrition Information [Per 1/8 Pie]: 378 Calories, 34 g Fat, 11 g Saturated Fat, .2g Trans Fat, .3g Polyunsaturated Fat, 1.8 g Monounsaturated Fat, 111mg Cholesterol, 325mg Sodium, 24mg Potassium, 13 Carbohydrates, 5.9 g Fibre, 7.1g Net Carbs, 11g Protein.
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