LOW CARB PUMPKIN PIE


 A deliciously orange low carb autumn treat that will make cold afternoons feel warm. Recipe is GLUTEN FREE with NO added SUGAR.

It is suitable for everyone following a KETO or LCHF lifestyle, it’s perfect for diabetics and everybody who loves healthy sweets they can enjoy guilt-free.

Pie crust ingredients:

Pumpkin pie filling ingredients:

Step 1 - prepare the crust:

In a bowl, mix almond and flax seed flour, konjac flour and salt. Add cream cheese and cold butter, cut into cubes and mix (either by hand or in a blender) until butter is the size of a pea and the mixture slightly crumbles. Add scrambled egg and vinegar and stir to combine everything.

Transfer to a floured surface and knead lightly until a compact lump is formed. Wrap in cling film and refrigerate for 1 hour.

After one hour, take it out of the fridge and preheat the oven to 200°C.

Place the dough between two baking papers and roll out to a diameter of about 25 cm. Carefully remove the dough from the paper and transfer it to a round pie pan. Carefully shape the edges and bake for 10 minutes.

Then let it cool, lower the oven temperature to 170°C and start preparing the cream.

Step 2 - prepare the filling:

In a large bowl, whisk the egg and add the erythritol, cinnamon, nutmeg, ginger, cardamom and vanilla. Add pumpkin puree and coconut milk and mix well. Pour the mixture over the cooled dough and bake at 170°C for 40 minutes.

The pie is done when the edges are well baked, and the inside still shakes a little when you handle the baking sheet.

Leave the pie in the baking dish until it cools completely, then cut it and serve.