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Sugar-Free Pumpkin Pie
Servings Prep Time
8 15minutes
Cook Time
1hour
Servings Prep Time
8 15minutes
Cook Time
1hour
Ingredients
Low-carb crust
Filling
  • 1 can (480 ml) pumpkin puree.Not pumpkin pie mix. Make sure it has no added sugar.
  • 1/2cup organic milkUse organic, grass-fed whenever possible. You can also substitude with almond or coconut oil milk.
  • 1/4cup steviaIf you don’t like the stevia taste, you can simply use xylitol
  • 1/2 tsp salt
  • 2.5tsp pumpkin pie spicemake sure it’s gluten free
  • 1/2tsp cinnamon
Instructions
  1. Heat the over to 425°F
  2. Start by mixing all the crust ingredients together until you reach a consistent dough. You can add water/flour as necessay. Cover and set aside.
  3. Take a medium bowl, and beat the eggs with a hand beater, or a whisk. Add the ingredients one by one as you mix everything together.
  4. Take a medium sized circular pie plate. Grease it with some coconut oil. Then take the dough and gently spread it over the plate. Trim any overhanging edge dough.
  5. Pour the filling into the crust
  6. Bake the pie for 15 minutes, then lower the temperature to 350°F and bake for 45 more minutes.
  7. Refrigirate for 2-4 hours. For best results, refrigirate over night.
Recipe Notes
  • You can substitute milk with almond milk/coconut milk.
  • If you have nuts allergies/sensitivities, you can substitute almond flour with brown rice flour (just be aware that this won’t be low-carb anymore).
  • You can double the quantity of the almond flour (and add an egg) and just use the brown rice flour as needed until you reach the consistency you want. 
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