5gNET CARBSPumpkin Pie with Almond Flour Crust
Silky spiced pumpkin custard in a press-in almond flour crust, sweetened with brown monk fruit.
Ingredients
Crust
- 1 1/2 cups blanched almond flour
- 2 tbsp coconut flour
- 2 tbsp granulated monk fruit sweetener
- 1/4 tsp salt
- 5 tbsp unsalted butter, melted
Filling
- 1 can (15 oz) pumpkin puree (not pie filling)
- 3 large eggs
- 3/4 cup heavy cream
- 2/3 cup brown monk fruit sweetener
- 2 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp salt
Directions
- Heat the oven to 350°F. Have ready a 9-inch glass or metal pie plate (not deep dish).
- Stir the almond flour, coconut flour, monk fruit and salt together, then stir in the melted butter until it holds together when pinched. Press evenly over the bottom and up the sides of the pie plate.
- Bake the crust 10 minutes, until just starting to turn golden at the rim. Let it cool 10 minutes.
- Whisk the pumpkin, eggs, heavy cream, brown monk fruit, pumpkin pie spice, vanilla and salt until completely smooth.
- Pour the filling into the crust. Cover the crust edge with a pie shield or strips of foil.
- Bake 45 to 55 minutes, until the edges are set and the center still jiggles slightly, like gelatin, when you nudge the pan. A knife 1 inch from the edge should come out clean.
- Cool on a rack 1 hour, then refrigerate at least 2 more hours before cutting into 10 slices.
Nutrition per serving (1 slice (1/10 of the pie))
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols. Sugar alcohols: 15.2g.
Know your label
FDA counts sugar alcohols inside Total Carbohydrate, and makers may also list their grams on a separate line.
FDA says label nutrition information is usually based on one serving, so check the serving size before reading the carb grams.
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Contains
tree nuts, eggs, dairy
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Inspired by Life Made Sweeter. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/pumpkin-pie-with-almond-flour-crust/