How to Make Pumpkin Pie, Low-Carb & Kinda Keto | Black Tie Kitchen

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust is more nutritious, while store-bought is budget-friendly.

sugar

🥗Healthier: honey or maple syrup

💰Cheaper: brown sugar

Honey or maple syrup can be healthier, while brown sugar is often cheaper.

Preheat the oven to 350°F (175°C).

In a bowl, combine almond flour, coconut flour, tapioca flour, baking powder, cinnamon, nutmeg, and ground cloves.

Add sugar-free maple syrup, ground ginger, vanilla extract, molasses, and salt to the mixture and mix until combined.

Form the mixture into a ball and press it into a buttered pie dish, ensuring it covers all areas.

Bake the crust for 5 minutes.

Crack 3 eggs into a bowl and whisk them.

After 5 minutes, remove the pie crust from the oven and let it cool completely.

In another bowl, combine heavy cream, sugar-free maple syrup, unsweetened almond milk, and molasses.

Add the pumpkin puree to the mixture and mix until well combined and orange in color.

Pour the pumpkin mixture into the cooled pie crust.

Bake the pie for about 1 hour.

Let the pie cool on the countertop for at least 1 hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens