As we Fall into this season (a little Fall humor) and begin to feel the cold crisp air on our noses, we also start craving pumpkin, cinnamon, turkey, cranberries, and more. The biggest difficulties that we come across are how to enjoy these flavors and common dishes WITHOUT falling off track! That's when it's time to modify your favorite recipes with organic, whole food, and carb-friendly alternatives.
This recipe from delish.com is exactly that, Delish!
YIELDS: 16 SERVINGS
PREP TIME: 15 MINS
TOTAL TIME: 3 HOURS 30 MINS
INGREDIENTS FOR THE CRUST
1 1/2 c. almond flour
3 tbsp. coconut flour
1/4 tsp. baking powder
1/4 tsp. kosher salt
4 tbsp. of melted butter
1 large egg, beaten
FOR THE FILLING
(15-oz.) can pumpkin puree
1 c. heavy cream
1/2 c. packed keto-friendly brown sugar, such as Swerve
large eggs, beaten
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
Whipped cream, for serving (optional)
GET INGREDIENTS
DIRECTIONS Preheat oven to 350°. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. Add melted butter and egg and stir until a dough forms. Press dough evenly into a 9” pie plate, then use a fork to poke holes all over crust. Bake until lightly golden, 10 minutes. In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, spices, and vanilla until smooth. Pour pumpkin mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 45 to 50 minutes. Turn off oven and prop door open. Let pie cool in oven for 1 hour, then refrigerate until ready to serve. Serve with whipped cream, if desired.