Low-carb pumpkin pie
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. 85 g butter, at room temperature
- ¾ cup (2½ oz.) 180 ml (75 g) coconut flour
- 6 tbsp 6 tbsp hazelnut flour
- ¼ tsp ¼ tsp ground cinnamon
- ¼ tsp ¼ tsp vanilla extract
Pumpkin filling
- ¾ lb 325 g (about 2/3 cup puree) pumpkin peeled and chopped(about 2/3 cup puree) pumpkins peeled and chopped
- 2 oz. 55 g butter
- 1 cup 240 ml heavy whipping cream
- 2 2 eggeggs
- 2 tsp 2 tsp pumpkin pie spice
- 1 pinch 1 pinch salt
Topping
- 1½ cups 350 ml heavy whipping cream
- ½ ½ lemon, only the zestlemons, only the zest
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Making low carb simple
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.
Tip!
If you're limiting your dairy intake, you can replace the heavy cream with a creamy coconut milk. For the crust and filling you can replace butter with coconut oil or ghee. The pie freezes well, which means if you make a couple of extra pies you’ll always have one ready for unexpected company!
Feel like making your own pumpkin pie spice? Here's the recipe!
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Only keto
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.
The filling is simple genius. I'll be paring this with my usual almond flour crust instead.
Unfortunately sweet potato is not a good option on keto or LCHF as it is much higher carb than pumpkin.
You can substitute another nut flour if you so wish! Just keep in mind that almond flour is slightly higher carb and has a more mild flavor. You can read more about different nut options in our visual guide https://www.dietdoctor.com/low-carb/nuts.
I used the rest of the pumpkin to make soup, stew, curry and tagine; and I roasted the seeds in cajun spices which makes quite a nice snack and a decent substitute for crisps: https://www.allrecipes.com/recipe/228537/cajun-spiced-roasted-pumpkin...
As for the dry crust, I wonder if a larger amount of coconut oil in place of the butter would help. Perhaps even some erythritol or monk fruit sweetener? I don't have a lot of experience with the sweeteners yet, so this may be questionable.