Low Carb Pumpkin Pie with Hazelnut Crust
2017-11-04 20:46:40
Serves 6
This is a great alternative to a traditional pumpkin pie. The hazelnut crust is light and flavorful while leaving room for that full pumpkin pie flavor we all crave on Thanksgiving.
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
For the Crust
- 2-1/2 cups blanched almond flour (or substitute 1-1/4 cups hazelnut meal and 1-1/4 cups almond flour)
- 1/4 cup Swerve Sweetener (or sweetener equivalent to 1/4 cup sugar)
- 4 tablespoons cold butter, diced into small cubes
- 1 egg
- 3/4 teaspoon cinnamon
For the Filling
- 1 15-ounce can 100% pure pumpkin puree
- 3/4 cup Swerve Sweetener (or sweetener equivalent to 3/4 cup sugar)
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup cream (or substitute half-and-half, coconut milk or almond milk)
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Instructions
- Preheat oven to 325 degrees F. Place all crust ingredients in a medium bowl. Cut butter and egg into flour, cinnamon and sweetener with a pastry/dough cutter until mixture resembles small pebbles and the flour is thoroughly moistened. Press crust mixture into a 9 or 10" pie dish or 2 smaller 6" pie dishes or tart pans. Bake for approximately 8 to 10 minutes; remove from oven and set aside.
- Increase oven temperature to 375 degrees F. In a medium bowl, mix all filling ingredients well until smooth and well blended. Pour filling into pie dish or pan. Bake at 375 degrees for 15 minutes; reduce heat to 350 degrees and bake an additional 15 minutes; reduce heat one more time to 325 degrees and bake an additional 20 to 30 minutes, or until knife inserted near center comes out clean. Cool approximately 2 hours; serve at room temperature after 2 hours or refrigerate. Serve topped with whipped cream or vanilla ice cream, if desired.
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Adapted from GourmetGirlCooks.com
Adapted from GourmetGirlCooks.com
The Keto Diet Recipe Cafe https://ketodietcafe.com/
