This easy sugar free pumpkin pie features all the warm flavours of autumn without the carb load. It has a gluten free crust and a deliciously spiced dairy-free pumpkin filling. Enjoy the classic American holiday dessert the low carb way!
Pre-heat your oven to 175 Celsius / 350 Fahrenheit. Line the bottom of a 9 inch pie dish with parchment paper. Grease the sides.
This is how you make the pumpkin pie crust
In a food processor or with a hand mixer (use a tall jug), blend the ingredients for the pumpkin pie base. Blend until they resemble sticky crumbles and the coconut is starting to release its oils.
Press the dough into the pie dish with your hands.
This is how you make the pumpkin pie filling
In a food processor or with a hand mixer, blend the pumpkin, coconut cream, sweetener, vanilla, mixed/pumpkin spice and cinnamon.
Now add your eggs and blend until fully combined.
Pour the filling into the pie dish and bake for 30 minutes.
Remove from the oven and cover the crust with aluminium foil so the edges do not burn. Simply cut out a shape like a halo and gently lay it over the edges. Return to the oven for another 30 minutes.
Let the pie cool to room temperature. Dust with powdered sweetener and serve with coconut whipped cream or whipped cream.
If you don't have pumpkin spice or mixed spice in the house, you can make your own spice mix for this recipe. In place of the 2 tsp pumpkin spice/mixed spice, simply use 1 tsp cinnamon and 1/4 tsp each nutmeg, ginger, cloves and allspice.You can also make your own pumpkin puree - see instructions in the post!