Thanksgiving is long gone, but it’s never too late for pumpkin pie! Pumpkin pie is an excellent Keto snack especially when that sweet tooth needs a fix. I bought a whole lot of canned pumpkin around Thanksgiving time so that I could make myself treats throughout the year.
Ingredients
For the Crust:
2-1/2 cups almond flour
1/8 cup baking powder
1/2 tsp. salt
1/2 cup granulated Swerve
1-1/2 tsp. Swerve brown sugar
1-1/2 cups butter-flavored shortening
1 egg
1/4 cup ice-cold water
1-1/2 tsp. vanilla extract
For the Pumpkin Filling:
2-1/4 cups 100% pumpkin (not pie filling)
1-1/2 cups evaporated milk
1/2 block (4 oz.) cream cheese, softened
2 cups brown sugar Swerve
4 eggs
1 tsp. vanilla
2 Tbsp. cornstarch
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
Instructions
In the bowl of an electric mixer, combine all the ingredients for the pie crust. Mix until well combined.
Form the pie crust into a ball and wrap it in plastic wrap. Place in the refrigerator to chill.
Clean out the mixer bowl and combine the ingredients for the pumpkin filling. Scrape down the sides during mixing to ensure all ingredients are incorporated.
Spray a sheet pan with cooking spray. The sheet pan I used is about half the size of a normal-sized sheet pan.
Remove the pie crust from the refrigerator and break off a small amount. Set that small amount back in the fridge, which will be used to decorate your pie. Of course, decorations are optional.
Use a rolling pin to roll out the pie crust with the remainder of the dough dough. You do not need to roll the crust into the exact size of the pan; flattening it a little bit will allow you to press the dough into the pan more easily. Place the flattened dough into the pan. Press the dough up the sides of the pan. You can crimp the edges if you want to make it look pretty.
Bake the pie crust in the oven for about 12 minutes. Remove from the oven and allow to cool.
Pour the pumpkin filling into the cooled pie crust. Bake for 30 minutes at 350 degrees or until the filling is set in the middle.
In the meantime, remove the remaining pie dough from the refrigerator you set aside earlier. Roll it out and cut some pretty shapes. When the pie is done, remove it from the oven. Arrange the pie dough shapes along the edge or in the middle. Place the pie back in the oven and bake for another twelve minutes or until the dough shapes are browned on the top. I placed mine down in the center. I need to practice my decorative accents a little more. HA!
Serve warm or cold with a spoonful of whipped topping and a sprinkling of cinnamon and nutmeg.
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