The Best Low Carb Pumpkin Pie
How to Make It
Step 1
Preheat the oven to 350 F (180 C). Combine the ingredients for the dough inside the bowl of a food processor. These ingredients include both flours, 3 tbsp powdered erythritol, ½ tsp xanthan gum, ½ tsp kosher salt, 4 oz butter, and 2 oz cream cheese. Pulse to combine. There should be butter and cream cheese pieces the size of a large pea.
Step 2
Add in the egg and the apple cider vinegar. Pulse until the dough comes together. Then, scrape the dough onto a large piece of plastic wrap.
Step 3
Fold the plastic wrap around the dough to enclose it. Then form the dough into a disk shape. Folding the plastic wrap around the dough helps you from getting your hands sticky with dough. Chill the dough until very firm in the freezer, about 30 minutes or so.
Step 4
Roll the dough between two pieces of parchment paper until it is about a ¼” thickness and is large enough to extend over the edges of the pie dish. Then place the two pieces of paper with the dough in between onto a baking sheet. Place the baking sheet into the freezer and chill the dough until very firm again, about 10 minutes.
Step 5
Peel the top parchment and turn the parchment dough down into the pie dish. You may have to chill the dough with the pie dish in the freezer for 10 minutes before pulling off the bottom piece of parchment paper.
Step 6
Then roll some of the edges down that are too long and press them down onto the sides of the pie dish. Use a fork to make a crimp pattern around the edges. Prick the dough in the bottom a few times. Then bake the crust for 12-15 minutes until golden brown. Allow the crust to cool completely before adding the filling. You can place the baked crust into the refrigerator to speed up the process.
Step 7
Combine the canned pumpkin, coconut milk, 3/4 cup powdered erythritol, vanilla extract, and a pinch of sea salt in a mixing bowl to make the filling. Whisk well to combine. Taste the filling. Now is the time to add more sweetener if you would like.
Step 8
Combine the gelatin in a small bowl with ¼ cup of water and allow it to hydrate for 5 minutes. Stir it well. Then microwave the gelatin and water mixture for 30 seconds until melted.
Step 9
Combine the gelatin into the pumpkin mixture. Pour immediately into the chilled pie crust. Refrigerate the pie until the filling is firm enough to cut, about 2-3 hours. To make the whipped cream, combine 1/2 cup of heavy cream and 2 tbsp of powdered erythritol. Whip to stiff peaks. Top the chilled pie with the whipped when serving.
Ingredients
- Almond flour – 1 cup
- Coconut flour – 5 tbsp
- Powdered Erythritol (Icing Sugar) – 3 tbsp
- Baking Aids Xanthan Gum – 0.5 tsp
- Coarse Kosher Salt – 0.5 tsp
- Butter – 4 oz
- Cream cheese – 2 oz
- Raw egg – 1 large
- Apple cider vinegar – 2 tsp
- Pumpkin – 14 oz
- Canned coconut milk – 13.5 fl oz
- Powdered Erythritol (Icing Sugar) – 3 tbsp
- Vanilla extract – 2 tsp
- Grass-Fed Beef Gelatin – 5 tsp
- Cream Heavy Whipping – 0.5 cup
- Powdered Erythritol (Icing Sugar) – 3 tbsp