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KAWARTHA LAKES-Pumpkin pie has been part of our family tradition, no doubt like many North American families. I eat this pie throughout the fall and winter, especially during the holidays. Pumpkin is my favourite pie because it’s so nutritious and a decadent way to get added fibre to my diet.
This American-style gluten, grain and sugar-free pumpkin pie recipe makes 12 small servings. Enjoy this pie all winter or on special holidays. One serving possesses approximately 156 calories, 4 grams of net carbs, 4.2 grams of protein, and 238 mg of sodium per serving. The ingredients include almond flour, coconut flour, xanthan gum, gluten-free baking powder, erythritol, eggs, butter, canned sugar-free pumpkin, 35% cream, maple extract, and pumpkin spice.
There’s little difference between the flavours of this pumpkin pie versus a classic one made with a wheat crust and sweetened pumpkin filling. With this recipe the crust is a little different, but delicious with a filling that sings with pumpkin richness and sweetness. The hint of maple from the extract gives this pie recipe more traditional, homemade taste.
I incorporate my grandmother’s secret ingredient in this low-carb version. Black pepper. We think of black pepper as being a savoury seasoning. But in this case, this spice heightens the fruitiness of pumpkin, especially if you’re using canned fruit. Black pepper brings out the pumpkin in pumpkin pie, so to speak.
Grandma’s Low-Carb Pumpkin Pie Crumble
Sweet Pie Crust:
2 cups almond flour
1/2 cup coconut flour
½ teaspoon xanthan gum (Keto Low-Carb) or guar gum (Paleo Whole30)
½ teaspoon gluten-free baking powder
½ cup erythritol (Keto Low-Carb) or coconut sugar (Paleo Whole30)
2 large eggs
½ cup grass-fed cold butter, small cubes
2 cups canned pumpkin (unsweetened)
1 cup 35% cream (Keto Low-Carb) or full-fat coconut cream (Paleo)
1 teaspoon maple or vanilla extract
1 tablespoon pumpkin spice (more to taste if desired)
½ teaspoon salt
3 large eggs, beaten
1/2 cup erythritol (Keto) or coconut sugar (Paleo)
1 teaspoon freshly ground black pepper
Preheat oven to 400 F. To make the crust, in a food processor or mixer add dry ingredients. With motor running add eggs. Add butter cubes. Make sure the butter remains crumbly. Stop motor. Pull the dough together into a ball. Place ball in a clean bowl. Cover with plastic wrap and refrigerate for an hour.
To make the crumble slice ¼ off the dough ball. Set in a bowl. Using your fingers, crumble the dough into tiny pieces. Set aside.
Take the larger portion of the ball and place it into the centre of a 9-inch pie plate sprayed with non-stick cooking spray. Using your fingers and palm of your hand, press the dough outward toward and up the sides of the plate. Set the pie crust in the oven to blind-bake for 10 to 15 minutes. Remove. Let cool.
Make the pie filling. In a large bowl combine all filling ingredients. Refrigerate until needed.
Add pie filling to the crust. Sprinkle top with the crumble. Bake for 45 to 50 minutes until filling is firm. (You may want to cover the pie with foil to keep the crust from burning.)
When the pie is baked remove it from the oven. Let cool. Refrigerate overnight to firm and for best taste. Serve with low-carb ice cream or homemade whipped cream.
Wine Suggestion: Whenever pairing wine with dessert, make sure the wine is sweeter than the dessert. Since you’re living low-carb, serve an ounce of dessert wine with your pie rather than a glass. Keep sugar intake low. The predominant taste sensations of pumpkin pie are sweetness (sweetener) and fattiness (from the butter and cream). Think late harvest Riesling, late harvest Gewurztrainer, Sauterns, or Icewine.
* The nutritional information provided is approximate, based on the Keto version and is a courtesy only. We cannot guarantee the nutritional accuracy of any recipe on this site. Consult your physician before beginning any new lifestyle or diet.