Sugar Free Pumpkin pie
9 inch Pie Pan is needed.
- 2 cups almond flour
- 2 tbsp coconut flour
- 2 Tbsp Pork Panko
- 2 tbsp granulated sweetener (Swerve)
- 1/4 tsp salt
- 4 tbsp melted butter
- 1 large egg
- 1 15-oz can pumpkin purée
- 1/2 cup heavy cream
- 2 Lg eggs
- 2/3 cup Powdered Swerve
- 2 tsp pumpkin pie spice
- 1/4 tsp Salt
- 1 tsp Pure vanilla extract
Recipe courtesy of our friend: @SeattleButchersWife
Preheat the oven to 375°F and start making the crust.
Stir together the almond flour, coconut flour, Pork Panko, sweetener, and sea salt. Stir in the melted butter and egg, until well combined.
Wrap & chill for 30 minutes. Once chilled, roll the dough out between two sheets of plastic wrap. Use the bottom sheet to help you transfer it to a pie pan. Press to shape.
Bake for 10-15 minutes Remove from the oven, and lower the oven temperature to 350F. (Par bake the crust)
Use paper towels to remove excess liquid off the top of the crust shell. Let it cool.
Start preparing the filling.
Combine pumpkin puree, eggs, cream, sweetener, spices, salt, and vanilla in a large mixing bowl. Whisk together until smooth.
When the pie crust is done baking, let it cool for about 30 min. Then reduce the oven temperature to 325.
Pour the filling into the crust.
Bake for 40-50 minutes. (If you see the crust start to brown, cover the crust edge with foil and return to the oven until the filling is done.
Cool completely & then refrigerate at least an hour before serving.