This pie is low-carb deliciousness at its most delectable! Coconut snuggles with cream drenched pumpkin to create a dessert that everyone will adore. Don’t forget the homemade pumpkin spice! It’s simple to make, and brings a kiss of warm flavors to the pie.
USMetric
servingservings
Ingredients
Pie crust
- 3 oz. 90 g butter at room temperature
- ¾ cup 180 ml coconut flour
- 6 tablespoons 6 tablespoons hazelnut flour
- ¼ teaspoon ¼ teaspoon ground cinnamon
- ¼ teaspoon ¼ teaspoon vanilla extract
Pumpkin filling
- ¾ lb 350 g pumpkin peeled and dicedpumpkins peeled and diced
- 2 oz. 60 g butter
- 1 cup 240 ml heavy whipping cream
- 2 2 eggeggs
- 2 teaspoons 2 teaspoons pumpkin pie spice
- 1 pinch 1 pinch salt
Topping
- 1½ cups 360 ml heavy whipping cream
- ½ ½ lemon, only the zest
Instructions
- Preheat the oven to 350°F (175°).
- Put the ingredients for the pie crust in a bowl and mix together into a firm dough.
- Divide the dough into eight small forms, 3 inches (8 cm) in diameter, or one larger springform.
- Prebake for 10 minutes if you're making small pies and 15 minutes for one large pie.
- Meanwhile, make the filling. Put the pumpkin cubes in a pan together with heavy cream and butter.
- Bring to a boil, reduce heat, and let simmer on medium low until the pumpkin is soft and most of the cream is absorbed. It will take at least 15–20 minutes. Keep stirring. Set aside and let cool a little.
- Add eggs and spices and mix into a smooth puree with a hand blender or in a food processor.
- Pour the filling into the pie crust and bake for 15–20 minutes until the filling is firm, a little longer for a large form.
- It may be a good idea to lower the heat towards the end and cover the edges with a strip of aluminum foil so that the crust doesn't burn.
- Whisk the heavy cream with a hand mixer until soft peaks form and stir in the lemon zest. Serve with the pie.
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Nice to see you here, and I can't believe you would bring up that pie disaster on an international forum! I will never live it down.
Just curious - I still have lots of baked and pureed pumpkin in my freezer from last year - should I be able to use it instead of the pumpkin cubes to try this? Thanks to anyone who has done this.
I also have been playing with confit lately so instead of butter, I also used duck fat, even for the crust, but be aware, you need to double or triple the amount of coconut flour.
It would be handy is the size would be given for the larger pie, ended up having too much filling.
Here are the ingredients they list, for 1 serving :
( is that one one pie or ??? )
3 tablespoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground allspice
My internal medicine doctor gave me the results of my triglycerides test this morning (after being on this program for 3 months and losing 20lbs as of this morning) and while she said that my cholesterol was borderline but lower than my last years results, she wants me to go on a low-fat diet and come back in a year.
UGH! What do I do now?
I want to follow the advice of my doctor but also want to continue losing weight on this program. This is the only program that I've had success with where I do not go to bed hungry every night..... I really HATE going to bed hungry.....what advise does anyone have other than taking daily fish oil supplements (as she asked) and replacing red meat with more chicken and seafood?
So here's my comment, in case you visit here:
What a great idea! A meal including duck at our favourite Oriental food court always brings my FBS down the following day, and I'm sure I could use the 'extra' fat in the container to do this. Many thanks!
The nut based crust, with just butter for binding, was very crumbly, but I was able to press it firmly into my springform pan and, after pre-cooking, it held together fairly well.
We all thought it was great, and even a non-lchf visitor enjoyed it without apparently noticing the substitutions. We'll definitely make this again.