Low-Carb Pumpkin Pie

I'm crazy about Pumpkin Pie. Okay, so I say that, but the only Pumpkin Pie I've ever tasted is this one, and it is pretty unconventional. I suppose what I mean is that I'm all about the idea of Pumpkin Pie; the smooth, creamy texture of the pumpkin, the festive, warming spiciness of cinnamon, nutmeg, and ginger, and the pie factor. I can always get behind a good pie. In Ireland, seasonal pumpkin-themed desserts aren't really a 'thing', but here in the US, pumpkin-flavoured indulgences are totally ubiquitous. 

As usual, I've put my own spin on the classic. Instead of being loaded with kryptonite like condensed milk and bleached wheat flour, this pie is a grain-free, sugar-free, and low-carb joy. It's got healthy fats, fibre, protein, and lots of vitamin A from the beta-carotene-rich pumpkin. It's also very easy to make, which is maybe the best thing about it. 

Ingredients

Base

  • 1 cup almond flour/ ground almonds
  • 2 tbsp vanilla protein powder (or more almond flour)
  • 3 tbsp coconut oil
  • 1 large egg
  • 1 tbsp cinnamon
  • 1/2 tsp sea salt

Filling

  • 1 can of pumpkin puree 
  • 3/4 cup of almond milk, half 'n' half, or cream
  • 4 large eggs
  • 1/3 cup erythritol or sweetener of choice
  • spices to taste (I used a lot of cinnamon and nutmeg, with a little ginger)
  • 2 tsp vanilla extract
  • 1-2 tbsp whiskey (optional, but adds depth)
  • 1/2 tsp sea salt

Note: For Irish readers, I know that tins of pumpkin are hard to track down in the old country, but I have heard that they stock them in Avoca at the moment. You can also buy pumpkin on Amazon, or go old-school and make your own. 

Method

  1. Preheat oven to 350F/180C.
  2. Grease a pie pan (or any kind of oven-safe dish - I used a square one) with coconut oil and mix crust ingredients by hand or in a food processor.
  3. Press the crust into the pan and bake while making the pie filling.
  4. In the food processor or with a mixer, combine the filling ingredients. You'll want to get it to a really smooth consistency. 
  5. After about 12 minutes, remove the crust from the oven. It should be just starting to brown.
  6. Pour the filling over the crust and bake for approximately 50 minutes or until the centre is not longer soft. It will set more as it cools.
  7. Allow to cool and dig in. It tastes delicious topped with some ice cream or whipped cream.
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