The Best Keto Pumpkin Pie

Original Recipe – Gnom-Gnom.com

FOR THE PUMPKIN PIE FILLING:

• 2/3-1 cup golden erythritol xylitol or allulose*
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• pinch ground cloves
• dash black pepper freshly ground
• 3 eggs
• 425 g pumpkin puree (1 15-ounce can)
• 1 1/4 cup heavy cream
• 1 teaspoon vanilla extract

FOR THE PIE CRUST:

• 1 cup almond flour
• 5 tablespoons coconut flour
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon kosher salt
• 1/2 teaspoon lemon or orange zest optional
• 3 1/2 ounces unsalted grass-fed butter cold
• 1/4 cup cream cheese cold
• 1 egg lightly beaten
• 2 teaspoons apple cider vinegar
• egg wash optional (for glossy finish)

DIRECTIONS FOR CRUST:

1. Add almond flour, coconut flour, xanthan gum, salt and zest (optional) to food processor and pulse until evenly combined.
2. Add butter and cream cheese and pulse for just a few seconds until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball). Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough.
3. Turn out the dough onto cling film (i.e. saran wrap) and pat into a round.
4. Refrigerate for at least one hour, or up to 3 days. You can, alternatively, freeze the pie crust at this point and thaw out as needed (just as a regular pie crust!).
5. Roll out the crust between parchment paper. It’s more fragile than regular pie crust, so you need to work quickly and in cold conditions. You can patch up any cracks that occur by pinching the dough together. And if at any point the crust becomes unmanageable, simply pop it in the freezer for 5-10 minutes before carrying on.
6. Once shaped (pie, empanadas, etc), pop it in the freezer for 10-15 minutes prior to baking (as it will help to keep its shape better and come out flakier). Brush with egg wash for a glossy finish (optional, but highly suggested).
7. Bake at 390°F/200°C for 10-12 minutes if making something small such as crackers. And up to 30 minutes for empanadas and such. Just keep an eye out for it, as grain-free flours have a tendency to brown suddenly rather than gradually.

DIRECTIONS FOR PIE:

1. Make pie crust per directions.
2. Lightly butter a 9-inch pie pan. Roll out pie crust into a roughly 13-inch circle, between two sheets of parchment paper. Feel free to lightly dust with coconut flour as needed. Transfer to the pan, using the parchment paper as an aid. Crimp the edges (or simply trim). Refrigerate and preheat oven to 400°F/200°C while you make the filling.
3. Mix together in a small bowl the sweetener, salt and spices. Set aside.
4. Lightly beat the eggs in a large bowl. Add in the pumpkin puree, heavy cream, vanilla extract and continue to beat until thoroughly incorporated. Beat in the sweetener and spices mix.
5. Place the refrigerated pie pan on a baking tray and cover the edges with aluminum foil (to prevent over-browning). Pour in the pumpkin filling and bake for 50-65 minutes, uncovering the edges around minute 40. A few things to note: the filling didn’t begin to rise for me until about minute 35, and with sugar alcohols the pie will appear to still not be set even after 60 minutes. Having said that, a toothpick inserted 2-inches from the edges should come out barely moist, and the center should still be jiggly.
6. Allow the pie to cool completely at room temperature, as it will continue to cook and set while cooling. I also always like my pumpkin pie best after a couple of hours in the fridge.