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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
Sugar Free Pumpkin pie

Recipe courtesy of our friend: @SeattleButchersWife

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.