Sugar Free Pumpkin Pie
Ingredients
The crust
-
2
cups
Bob’s Red Mill fine Almond flour
-
2
Tbsp
coconut flour
-
2
tsp
xanthan gum
-
½
tsp
fine sea salt
-
¼
cup
salted butter, chilled and cubed
-
¼
cup
whole milk plain Greek yogurt, cold
-
1
large
egg
The filling
-
1
15-oz can
pumpkin purée
-
1
cup
full fat coconut milk
-
3
large
eggs
-
⅔
cup
confectioners Swerve
-
2
tsp
pumpkin pie spice mix
-
1
tsp
vanilla extract
-
½
tsp
fine sea salt
Instructions
- Blend almond flour, coconut flour, and xanthan gum in a food processor.
- Add butter, yogurt, and egg; pulse until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350ºF and grease a pie pan.
- Roll out the chilled dough and fit it into the pie pan, patching any holes.
- Freeze the crust for 10 minutes, then poke holes and cover edges with foil.
- Bake the crust for 11-12 minutes and let cool.
- Preheat oven to 325ºF.
- Whisk together pumpkin purée, coconut milk, eggs, Swerve, pumpkin pie spice, vanilla, and salt.
- Pour the filling into the cooled crust and cover edges with foil.
- Bake for 60 minutes until the center is almost set.
- Cool to room temperature, then refrigerate for at least 1 hour before slicing.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
5g
Sodium
200mg
Cholesterol
70mg
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