Delicious & Guilt Free Pumpkin Pie

This pumpkin pie recipe is a delicious way to enjoy the holiday season without the guilt of the sugar, is keto friendly as well as gluten free. The pecan and almond flour crust is crunchy while the filling tastes just like a traditional pumpkin pie. This is topped with a maple pecan topping but it would also be great with traditional whipped cream or a dairy free alternative. You don't even have to tell anyone that it's healthy because they would never know the difference. Let's get started baking!

Crust Ingredients:

• 1 cup almond flour

• 1 large egg

• ½ cup crushed pecans

• 3 tbsp melted coconut oil or butter

• 1 tbsp monk fruit sweetener (granulated)

• 1 tsp cinnamon

• Pinch of salt

  
  

Filling Ingredients:

• 1 can (15 oz) pumpkin puree (unsweetened)

• 3 large eggs

• ½ cup canned coconut cream or heavy cream

• ⅓ cup monk fruit sweetener (granulated or powdered)

• 2 tsp pumpkin pie spice

• 1 tsp vanilla extract

• ¼ tsp salt

Maple Pecan Topping Ingredients:

• 1 cup chopped pecans

• 3 tbsp Lakanto Monk Fruit Maple Syrup

• ¼ tsp salt (optional)

  
  

Instructions:

• Prepare the crust:

  • Preheat your oven to 350°F (175°C).

  • In a mixing bowl, combine almond flour, egg, crushed pecans, melted coconut oil or butter, monk fruit sweetener, cinnamon, and a pinch of salt.

  • Press the mixture evenly into a 9-inch pie dish, making sure it covers the bottom and sides.

  • Bake the crust for 10 minutes until lightly golden. Set aside to cool slightly.

• Prepare the filling:

  • In a large mixing bowl, whisk together the pumpkin puree, eggs, coconut cream or heavy cream, monk fruit sweetener, pumpkin pie spice, vanilla extract, and salt until smooth and fully combined.

  • Pour the filling into the pre-baked crust, smoothing the top with a spatula.

• Bake the pie:

  • Bake the pie for 45-50 minutes at 350°F (175°C), or until the filling is set and a knife inserted into the center comes out clean.

  • If the crust edges brown too quickly, cover them with foil for the remainder of the baking time.

• Prepare the topping:

  • In a bowl combine chopped pecans, monk fruit maple syrup and salt until all the pecans are evenly coated.

• Cool and serve:

  • Let the pie cool completely before serving. You can refrigerate it for a couple of hours to help it set further.

  • Serve chilled or at room temperature, with your choice of topping and enjoy!

    
    

This pie is perfect for those looking for a flavorful, wholesome, and health-conscious dessert! Stay tuned for more delicious recipes.