Keto Gluten-Free and Dairy-Free Spiced Pumpkin Pie
This Keto-friendly gluten-free recipe is also dairy-free and has the option to be vegan too. Pumpkin puree and coconut cream are combined with the warming spices of cinnamon, vanilla, nutmeg and cloves, encased in an almond and linseed pastry. This gluten-free Keto recipe makes 8-10 small individual pies or 1 large 9” pie. Delicious as it is easy to make, this low-carb pumpkin pie is perfect for gatherings with family and friends during the cooler months.
How to Make It
Step 1
Grease your tart tins with coconut oil. Set aside.
In a large bowl, add the almond flour, coconut flour, ground linseed, sea salt and 1 teaspoon cinnamon (optional), then stir to combine. Melt the coconut oil in the microwave for 30 seconds. Make a well in the middle of the dry ingredients and pour in the melted oil and water in small batches. Use your hands to combine and gather into a ball. If it feels a little dry add more water 1 tablespoon at a time. Cover in plastic wrap and leave to chill in the fridge for 15-20 minutes, just cool enough to prevent sticking.
Step 2
Peel the pumpkin while the pastry is chilling. Cut it in half and use a spoon to remove the seeds and stringy fibre. Dice the pumpkin into 1-inch cubes.
Step 3
Place the pumpkin into a steaming basket set inside a deep pan with a ½ cup of water at the base. Bring to a simmer and let steam for 20-25 minutes until tender. Use a potato masher or food processor to puree. Leave to cool.
Step 4
Preheat the oven to 350ºF / 180ºC. Cut 2 pieces of baking paper and place the dough in between, this will help prevent sticking to the counter. Roll the dough about 1/6-inch thick or use your fingers to press the pastry directly into each pie dish. Use a fork to prick holes into the base to allow the heat to circulate and prevent bubbling. For mini tarts, you can pre-bake as they are, larger pies will require blind baking with baking beads or dried pulses to weigh the pastry down. Pre-bake for 15 minutes until the edges just start to crisp, but not fully cooked through.
Step 5
Remove the pastry from the oven and leave to cool for 15-20 minutes. Transfer the pumpkin puree to a bowl of a stand mixer with the whisk attachment. Pour in the coconut cream, eggs, erythritol, vanilla extract and a pinch of sea salt, then whisk on medium speed until completely combined. Add in the ground cinnamon, nutmeg, cloves and ginger or your spice blend of choice. You can also whisk by hand.
Step 6
Equally, scoop the pumpkin filling into the pastry cases. For extra presentation marks, use the back of a spoon to create a little swirl on top. Bake in the centre of the oven for 12-15 minutes or until the tops just start to brown. Freeze any leftover filling or place the filling into an ovenproof dish and bake; you can add the filling to smoothies or just eat it out of the dish!
Step 7
Remove from the oven and leave to cool for 10 minutes in their tins. Then remove entirely from their tins and leave to cool on a wire rack. Sprinkle with more cinnamon and serve at room temperature or cold with a lashing of heavy cream.
Ingredients
- Almond flour
1 cup
- Flax seeds (Ground/ Milled)
0.5 cup
- Coconut flour
0.33 cup
- Salt, sea salt
0.5 tsp
- Cinnamon
4 tsp
- Coconut oil
0.33 cup
- Water
0.5 cup
- Pumpkin (cooked, boiled, drained, without salt)
17.6 oz
- Coconut cream (liquid from grated meat)
5 fl oz
- Raw egg
2 medium
- Erythritol Granulated
0.5 cup
- Vanilla extract
1 tsp
- Nutmeg Ground
0.25 tsp
- Cloves, ground
0.25 teaspoon
- Ginger, ground
0.5 tsp