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Low-Carb Pumpkin Pie

Low-Carb Pumpkin Pie

This low-carb version of classic pumpkin pie is virtually indistinguishable from a traditional pumpkin pie; a buttery, flaky crust filled with a luscious, spiced, pumpkin custard filling. Elevate this silky pie with whipped cream and chopped pecans––no need for any additional desserts!

Recipe Image
Calories
225
Protein
7g
Fat
22g
Total Carbs
20g
Sugar
2g
Dietary Fiber
3g
Sweetener
12g
Net Carbs*
5g
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
Serves
ServesMakes: 10 servings
Prep time: 25 minutes
Cooking time: 50 minutes

Ingredients
IngredientsCrust

1 ½ cups (165 g) finely ground almond flour

3 tablespoons arrowroot powder

5 tablespoons (70 g) cold, unsalted butter, cubed

1 egg white mixed with 1 tablespoon water

¼ teaspoon salt

Filling

8 ounces (225 g) pumpkin purée

½ cup plus 2 tablespoons (150 ml) heavy cream

2 free-range eggs

2 free-range egg yolks

½ cup plus 2 tablespoons (120 g) Sola sweetener

1 teaspoon arrowroot powder

¼ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

1/8 teaspoon ground nutmeg

Small pinch (approximately 1/16 teaspoon) ground cloves

Small pinch (approximately 1/16 teaspoon) freshly ground black pepper

Optional Garnish

Whipped cream and chopped pecans

Directions
Directions
  1. Preheat the oven to 325F. Grease a 9-inch, round pie pan with butter, and line with parchment paper.
  2. Make the crust: place the almond flour, arrowroot, and salt in the bowl of a food processor and process until combined. Add the cold, cubed butter, and pulse until the mixture resembles pea-size crumbs. Add the egg white and water mixture and continue to pulse until you have a smooth batter.
  3. Spoon the thick batter onto a sheet of parchment paper, and using a spoon, spread the mixture into a circle roughly the size of your pie dish. Place another sheet of parchment on top and place into the freezer for 10 minutes to firm up.
  4. Transfer the pastry circle from the freezer to the counter, and use a rolling pin to smooth out the dough. Remove the top layer of parchment and flip the dough into the pie dish. Carefully peel off the second layer of parchment and press the dough into the dish. Trim the edges so the crust is even with the top of your dish. The pastry dough will soften quickly after it is removed from the freezer, so work fast for best results without cracks or tears. If the pastry has cracks, simply fill them in with excess dough.
  5. Make the filling: simply place all ingredients in a mixing bowl and whisk until well combined, then pour into the dough and place in the oven to bake for 50 minutes, until set. Gently shake the pie dish to see if the filling is set; if it appears runny and loose, continue baking, if there is a slight wobble within an overall firm texture, the pie is ready.
  6. Remove the pie from the oven and allow to cool in the dish for 2 hours. After it is completely cooled, slide the entire pie out of the dish and decorate with whipped cream and chopped pecans.
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