Sugar Free | Gluten Free Pumpkin Pie Recipe | Happy Holidays

The Healthy Pastry Chef
Nov 16, 2019
2 min read

As I say it in my kitchen at work, It's pumpkin pie season! So instead of million calories or a million carbs from a regular pumpkin pie. Try this delicious pumpkin pie instead! It's sugar free, gluten free, and keto friendly! This recipe is easy and makes a deep dish pumpkin pie!

Sugar Free | Gluten Free Pumpkin Pie

Yields: 1 deep dish pie 9"

Ingredients:

Crust:

Sugar Free | Gluten Free Christmas Sugar Cookie recipe

1 can (1 lb. 13 oz) Pumpkin puree

1 1/2 cup heavy cream

3/4 cup monkfruit sugar

10 drops Stevia Extract

4 eggs

1/2 tsp sea salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

Directions:

Preheat oven at 350 F

Grease a deep dish 9" round pie pan

1. Make a batch of the Sugar free Christmas cookie recipe. You will only need half amount of the dough. So you can divide the recipe in half or divide the dough in half and bake off the remainder of the dough for cookies!

2. Once, you make the cookie dough and divided it in half, you will use this for the crust.

On a piece of parchment paper, roll out your dough until it's about 1/4" thick. (You can use a little bit of coconut flour if it sticks)

Line your dish with the dough and make fluted edges along the brim of the crust. Or you can just use your fork to leave a fork impression on the brim of the crust. It's up to you.

3. Now you want to blind baking your crust.

Line the pie crust with parchment or plastic wrap film and place pie weights or raw rice in them. You want to weigh down the crust so it doesn't shrink and puff up while you bake just the crust.

Place the crust in the oven and bake for 20 minutes. Then carefully, take the pie weights out and continue to bake 12 minutes more. **Tip: if you find your crust on the top is getting too dark, just place foil around them and continue to bake. It will guard your crust from getting darker.

4. While your crust is baking, you can prepare the filling. In a mixing bowl, whisk together the pumpkin puree, monkfruit, Stevia, cinnamon, salt, ginger, and cloves.

5. Whisk in the eggs and the heavy cream until its all combined.

6. When your crust is done baking, pour the filling in to the crust. Leave the foil on the brim of your crust if its too dark to continue to bake.

7. Bake the pie for 1 hour to 1 hour and 10 minutes. Until the center is just set.

Let the pie rest for about 30 minutes on the counter and then place it in your fridge and chill completely before you cut in to the pie. I like to make my pies a day ahead before the day I need it. It lets the flavors mellow and it's easier to cut once its completely cold.

Enjoy it with some sugar free whip cream and a cup of coffee!