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Pumpkin Pie

laura
Pumpkin Pie turns your favorite holiday pie into a dessert you can enjoy year-round!
Course Dessert
Cuisine American

Ingredients
  

For the Crust:

  • c Coconut flour
  • ¾ c Almond flour
  • ½ tsp Xanthan gum
  • Pinch of salt
  • ½ tsp Cinnamon
  • 7 tbsp Very cold unsalted butter
  • 2 oz Very cold cream cheese
  • 1 Egg
  • 1 tsp Apple cider vinegar

For the Filling:

  • 15 oz Canned pumpkin
  • 8 oz Cream cheese
  • 1 c Erythritol
  • ¼ tsp Salt
  • ¼ c Melted butter
  • 1 ½ tsp Vanilla extract
  • 2 Beaten eggs
  • ½ tsp Ground ginger
  • ½ tsp Nutmeg
  • 1 tsp Cinnamon
  • ½ c Heavy whipping cream

Instructions
 

  • Begin by preparing the crust. To start, combine the almond flour, coconut flour, xanthan gum, pinch of salt and cinnamon in a mixing bowl. Stir to combine well.
  • Cut in 7 tbsp of very cold butter, and 2 ounces of cold cream cheese.
  • Add in the apple cider vinegar and the egg. Beat until completely mixed.
  • Place the dough onto a sheet of plastic wrap, wrap it up tightly, and place it in the fridge for at least an hour.
  • Once ready to use, remove the crust dough from the fridge, place on a piece of parchment paper dusted with almond flour, and dust the top of the dough with almond flour as well. Place another sheet of parchment paper on top, and slowly roll out the dough until it is just a bit larger than the pie dish. Place the pie dish face down over the dough, put your hand under the parchment paper, and flip the dough into the pie pan. If it breaks, simply pinch the tears closed with your fingers. Form the dough to the pie pan.
  • Prebake the dough in a 350-degree oven for 5-10 minutes. Poke holes in the bottom of the crust with a fork before placing it in the oven. Remove the crust, and let cool.
  • To make the filling for the pie, cream together the canned pumpkin and cream cheese.
  • Once smooth, add all of the remaining ingredients for the filling, and beat until creamy.
  • Pour the pumpkin mixture into the cooled pie crust, and bake for 50 minutes to an hour. If the crust begins to get too dark, you can cover it with some aluminum foil. Bake until the center of the pie is set and no longer jiggles when moved.
  • Cool the pie completely, and place in the fridge to chill. Serve cold with some freshly whipped cream on top.
  • Enjoy!
Keyword Pumpkin Pie