KETO PUMPKIN PIE
(grain, gluten, dairy, nut, egg, refined sugar + alcohol free, low carb)
Crust:*
3/4 c. coconut flour
3/4 c. tigernut flour
1 T. gelatin
1/2 - 3/4 tsp. salt**
1/2 c. melted ghee (or coconut oil for dairy free)
Mix well. Press evenly into the bottom and up the sides of a 9" pie plate. Bake at 350° for 12-15 minutes. Cool.
Filling:
1/3 c. coconut oil
1 c. coconut cream
Melt but do not boil in a medium saucepan. Pour into blender.
Crust:*
3/4 c. coconut flour
3/4 c. tigernut flour
1 T. gelatin
1/2 - 3/4 tsp. salt**
1/2 c. melted ghee (or coconut oil for dairy free)
Mix well. Press evenly into the bottom and up the sides of a 9" pie plate. Bake at 350° for 12-15 minutes. Cool.
Filling:
1/3 c. coconut oil
1 c. coconut cream
Melt but do not boil in a medium saucepan. Pour into blender.
2 c. pumpkin puree
1/4 tsp. + 25 drops liquid stevia (we use SweetLeaf, SteviaClear)
1 T. + 1/4 tsp. pumpkin pie spice
1/2-3/4 tsp. salt*
1 tsp. pure vanilla bean powder
1 tsp. gelatin
Blend with coconut milk and oil until creamy.
Return to saucepan and heat over medium heat until bubbly and steamy, stirring occasionally. Pour into prepared crust and chill for at least 2 hours.
*2021 Update: Make half the crust recipe, and press evenly on bottom of pie plate only.
1/4 tsp. + 25 drops liquid stevia (we use SweetLeaf, SteviaClear)
1 T. + 1/4 tsp. pumpkin pie spice
1/2-3/4 tsp. salt*
1 tsp. pure vanilla bean powder
1 tsp. gelatin
Blend with coconut milk and oil until creamy.
Return to saucepan and heat over medium heat until bubbly and steamy, stirring occasionally. Pour into prepared crust and chill for at least 2 hours.
*2021 Update: Make half the crust recipe, and press evenly on bottom of pie plate only.
**Use more salt if you have low blood pressure, less for high blood pressure.
(Filling inspired by Elena's Pantry Keto Pumpkin Pie recipe.)
(Filling inspired by Elena's Pantry Keto Pumpkin Pie recipe.)
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