Homemade Pumpkin Pie

I love a good sweet treat, and the Holiday's are the worst when it comes to tempting pies, cookies and candies!

I told you last month that I would be sharing treats and meals that are Holiday themed but that require zero guilt when eating. Today I am going to be sharing my results of a homemade pumpkin pie. Original Recipe found HERE

Ingredients:

CRUST

1 1/2 cups almond flour

3 tablespoons coconut flour

1/4 teaspoon salt

1/4 teaspoon baking powder

4 tablespoons melted butter

1 egg beaten

FILLING

15 oz. pumpkin purée (homemade or canned)

1 cup heavy cream

3 eggs beaten

1/2 cup keto-friendly brown sugar, I use Swerve brand

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon kosher salt

1 teaspoon pure vanilla extract

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I used one small pumpkin. Cut it in half and scraped out the seeds and pulp. I laid the halves face down on a baking sheet and roasted in the oven for 45 minutes at 350 degrees.

I peeled mine while it was still piping hot, it peels with ease just take care to not burn yourself! I then added the cooked pumpkin to my blender and puréed until smooth.

I scooped it into a bowl and weighed it. Mine was about 10 ounces. My pie recipe calls for 15 ounces but I didn't alter my recipe any and it turned out just as well!

In a separate large bowl I combined the almond flour, coconut flour, baking powder and salt.

I added the melted butter and beaten egg to the dry ingredients and mixed with a fork until combined like this:

Poured and pressed out dough into a 9 inch pie tin.

Placed in the oven and par baked for 10 minutes.

Meanwhile mix together pumpkin purée, heavy cream, brown sugar replacement, eggs, cinnamon, nutmeg, cloves, ginger, salt and vanilla.

Pour into par baked crust and carefully set back in the oven. Bake for 45-50 minutes until top is jiggly but set.

The gorgeous aroma that fills the house is perfect for a cloudy Fall afternoon and the beautifully baked pie is worth the extra work for this pumpkin pie!

***PRO TIP: Don't waste those slippery seeds! Soak them in a bowl of cold water and strain away the excess pulp. Towel dry them and spread them on a baking sheet. Pour about 2 tablespoons of melted butter over top of them and sprinkle a generous amount of salt. Roast for 15-20 minutes at 350 degrees.