This recipe is pretty flexible when it comes to sweeteners. I prefer the combination of the swerve granular and stevia glycerite but you can substitute whatever you have and this recipe will still work. Tastes better than a pumpkin pie made with sugar and flour!
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| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Servings |
slices
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Ingredients
Pie Crust
- 3/4 cups coconut flour
- 3 tbsp swerve granular
- 1/2 tsp salt
- 1/2 cup crushed pecans
- 2 eggs
- 6 tbsp melted butter
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- 1 tsp stevia glycerite
Pumpkin Pie Filling
- 15 oz can pumpkin puree
- 1/2 cup heavy cream
- 2 eggs
- 2/3 cup powdered swerve
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp stevia glycerite
Ingredients
Pie Crust
Pumpkin Pie Filling
|
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|
Instructions
Pie Crust
- Preheat oven to 350F.
- Combine coconut flour, swerve, salt and pecans.
- In a separate bowl combine eggs, butter, coconut oil, vanilla extract and stevia glycerite.
- Add the dry ingredients to the wet ingredients, stir until fully combined.
- Line a 9" pie plate with parchment paper and press crust into the bottom.
- Place in the oven and bake for 12 minutes or until slightly brown on edges.
- Allow pie crust to cool in the refrigerator for 30 minutes.
Pumpkin Pie Filling
- Mix all ingredients together until thoroughly combined.
- Pour over top of cooled pie crust.
- Bake for 40-50 minutes until pie is set.
Recipe Notes
Nutrition Facts
Pumpkin Pie with Almond/Pecan Crust
Amount Per Serving
Calories 165
Calories from Fat 121
% Daily Value*
Total Fat 13.4g
21%
Saturated Fat 7g
35%
Cholesterol 77mg
26%
Sodium 212mg
9%
Total Carbohydrates 8.5g
3%
Dietary Fiber 4.3g
17%
Sugars 1.4g
Protein 3.7g
7%
* Percent Daily Values are based on a 2000 calorie diet.