Pumpkin Pie with Almond/Pecan Crust
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!
Servings Prep Time
12slices 20 minutes
Cook Time
1hour
Servings Prep Time
12slices 20 minutes
Cook Time
1hour
Ingredients
Pie Crust
Pumpkin Pie Filling
Instructions
Pie Crust
  1. Preheat oven to 350F.
  2. Combine coconut flour, swerve, salt and pecans.
  3. In a separate bowl combine eggs, butter, coconut oil, vanilla extract and stevia glycerite.
  4. Add the dry ingredients to the wet ingredients, stir until fully combined.
  5. Line a 9″ pie plate with parchment paper and press crust into the bottom.
  6. Place in the oven and bake for 12 minutes or until slightly brown on edges.
  7. Allow pie crust to cool in the refrigerator for 30 minutes.
Pumpkin Pie Filling
  1. Mix all ingredients together until thoroughly combined.
  2. Pour over top of cooled pie crust.
  3. 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.