Keto Pumpkin Pie Easy Food

EASY KETO LOW CARB PUMPKIN PIE RECIPE (SUGAR-FREE, GLUTEN-FREE)

Steps:

• Make the sweet almond flour pie crust according to the directions here.
• Meanwhile, beat together all remaining ingredients at medium-low speed, until smooth. (Don't overmix.)
• When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Cool the crust on the counter for at least 10 minutes, longer if you have time.
• Pour the filling into the crust. Gently tap on the counter to release air bubbles.
• Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust start to brown, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)
• Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.

KETO PUMPKIN PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.
• Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).
• Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.
• Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for 2 to 3 hours before serving.

CREAMY KETO PUMPKIN PIE

Steps:

• Preheat your oven to 350 degrees F. Grease a 9-inch glass pie plate with coconut oil.
• In a large bowl, using a hand whisk, lightly whisk the eggs. Add the pumpkin, stevia, pumpkin pie spice and vanilla, and whisk until well incorporated.
• Shake the coconut milk can well. Open the can, and stir it thoroughly. Now measure 1 cup (making sure again it's smooth and free of lumps) and add it to the pumpkin mixture, whisking to combine. Then whisk in the coconut flour.
• Using a rubber spatula, transfer the mixture to the prepared pie plate. Bake the pie until the center appears set (with just the slightest jiggle) and a toothpick inserted in it comes out just a little moist, but free of batter. In my oven, this takes about 40-45 minutes.
• Cool the pie for 2 hours on a cooling rack, then cover the pan with plastic wrap and refrigerate the pie for at least 2 more hours before slicing and serving.
• When ready to slice the keto crustless pumpkin pie, gently run a knife along the edges of the pie to help release it from the pan. Use a sharp knife to slice the pie, and firmly slide a cake server underneath each slice before you lift it up. The pie is fragile, so take care when you slice it and especially when you lift the slices up from the pan.

KETO PUMPKIN PIE

Steps:

• For the crust: Add the almond flour, coconut flour, sweetener and salt to a food processor and pulse to combine. Add the butter and cream cheese and pulse until the mixture is very crumbly with pea-size pieces of butter. Add the egg and continue to pulse just until the dough begins to come together in a shaggy mass. Dump the dough onto a sheet of plastic wrap, hold onto the edges and use the plastic to knead the dough gently into a mass. Pat it into a disc and wrap it tightly in the plastic. Refrigerate until well chilled, at least 1 hour and up to overnight.
• Spray a 9-inch pie dish lightly with nonstick cooking spray.
• Dust a sheet of parchment lightly with coconut flour. Place the chilled dough disc in the center of the parchment, dust the top lightly with more coconut flour and place a second sheet of parchment on top. Use a rolling pin to gently roll the dough into a round big enough to fit in the prepared pie dish. This is a very delicate dough that might crack or break; if this happens, press the cracks together. If the dough becomes too warm and unmanageable, place the entire piece of parchment on a baking sheet and refrigerate to chill before continuing to roll out.
• Use the parchment to help you transfer the dough to the prepared pie dish. Again, the dough may crack and break at points. It's ok to press it back together with your fingers. Trim the edges and crimp as desired. Place the pie crust in the freezer for 30 minutes to 1 hour.
• For the filling: Preheat the oven to 375 degrees F.
• Whisk together the sweetener, pumpkin pie spice and salt in a small bowl; set aside. Beat the pumpkin, cream, molasses if using, vanilla and eggs in a large bowl with a hand mixer until well incorporated. Add the sweetener mixture and continue to beat until well incorporated.
• Transfer the frozen pie shell to a baking sheet and cover the edges of the crust loosely with foil. Pour the filling into the center and bake for 50 minutes. Gently remove the foil from the edges and continue to bake until the edges are a very deep golden brown and the filling is set a couple inches from the edges but still slightly jiggly in the center, 5 to 10 more minutes. Let cool completely (see Cook's Note).
• For the whipped cream: Add the cream and sweetener to a large bowl and beat with a hand mixer until stiff peaks form. Serve the pie slices with a dollop of whipped cream.