Pies Recipes

Pumpkin Pie (Almond Flour Crust) || The Keto Kitchen

[RECIPE BELOW] Pumpkin Pie.

It’s October which means that it’s pumpkin spice season! Who doesn’t love a pumpkin pie???
The almond flour crust is a little bit grainy but I find it adds to the taste. And the filling? AMAZING but very sweet (you’ve been warned!)

| The Recipe |

– 2 & 1/4 cups (225g) Almond Flour
– 4 tsp Sweetener (I used Erythritol)
– 3 tbsp Salted Butter, soft
– 1 Egg
– 1/2 tsp Cinnamon
– 1/2 tsp Vanilla Extract

– 2 cups (425g) Pumpkin Puree (or the innards from a 6lb pumpkin)
– 1 cup (230ml) Double/Heavy Cream
– 1/2 cup Sweetener (I used Erythritol)
– 1 tsp Vanilla Extract
– 1 tbsp Pumpkin Spice
– 1/4 tsp Salt
– 2 Eggs

1. Preheat oven to 175c/350f. Prepare a 9-inch tart/pie pan.
2. In a medium bowl, mix add all crust ingredients and mix until a dough forms.
3. Press the dough into the pan, in the base and up the sides. Bake for 10-12 minutes, or until starting to go golden at the edges. Remove from the oven and leave to cool in the tart/pie pan whilst you prepare the filling.
4. In a large bowl, beat the eggs well. Add the pumpkin, vanilla, spices and sweetener. Mix well. Then, add the cream and beat until fully combined.
5. Pour your pumpkin mix into your baked pie crust and bake for 40-50 minutes (175c/300f) or until a toothpick (or knife) inserted comes out clean. Let cool completely before serving!

Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Serves 8:
Per Serving:

Calories: 363kcal
Fat: 32g
Protein: 10g
Net Carbs: 4g

| The Keto Kitchen |

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Original of the video here

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