Sugar Free Pumpkin pie
9 inch Pie Pan is needed.
Ingredients
Crust
- 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
Filling
- 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
Directions
Step 1
Preheat the oven to 375°F and start making the crust.
Step 2
Stir together the almond flour, coconut flour, Pork Panko, sweetener, and sea salt. Stir in the melted butter and egg, until well combined.
Step 3
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.
Step 4
Bake for 10-15 minutes Remove from the oven, and lower the oven temperature to 350F. (Par bake the crust)
Step 5
Use paper towels to remove excess liquid off the top of the crust shell. Let it cool.
Step 6
Start preparing the filling.
Step 7
Combine pumpkin puree, eggs, cream, sweetener, spices, salt, and vanilla in a large mixing bowl. Whisk together until smooth.
Step 8
When the pie crust is done baking, let it cool for about 30 min. Then reduce the oven temperature to 325.
Step 9
Pour the filling into the crust.
Step 10
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.
Step 11
Cool completely & then refrigerate at least an hour before serving.