Pumpkins are considered a superfood by many because they are high in fiber and rich in the phytonutrient beta-carotene.
Beta-carotene, an anti-oxidant, is the pigment responsible for the orange color and is converted to Vitamin A in the body. Vitamin A is an essential vitamin in the body which is responsible for healthy skin and mucus membranes and good eye health. It also supports a healthy immune system and lowers the risk of cancer and heart disease.
This low-carb pumpkin pie recipe is dairy-free, gluten-free and dare I say…healthy?
What about whipped cream? Well, I’m glad you asked. Low-carb, dairy-free whipped cream is pretty easy to make by mixing chilled heavy organic whipped cream and monkfruit powdered sugar. I don’t often have these ingredients on hand so I’m glad that I was able to find some dairy-free coconut whipped cream at Trader Joe’s so that’s what I used to top off this delicious dessert.
- 2.5 cups almond flour
- 1/3 cup monkfruit sweetener
- 1/4 tsp pink Himalayan salt
- 1/4 cup coconut oil, melted (+ more to grease the pan)
- 1 large egg, beaten
- 1/2 tsp vanilla extract
To make the crust:
- Preheat oven to 350 degrees.
- Grease a 9" pie pan with coconut oil.
- In a food processor, add almond flour, monk fruit sweetener and salt and pulse a few times to combine. (See notes if you are not using a food processor.)
- Add melted coconut oil, vanilla extract and egg and process until a dough forms (about 60 seconds).
- Press the dough firmly in the greased pan and crimp the edges if desired. Gently poke about 8-10 holes in the crust with a fork to prevent bubbling.
- Bake for 12-15 minutes or until golden. Check the crust about halfway to make sure that the middle isn't bubbling. If it is, use a fork to poke the middle with a couple more holes and return to the oven.
- Cool on the counter while you prepare your filling (for at least 15 minutes).
For the pie filling:
- Reduce oven to 325 degrees.
- Beat together all filling ingredients at low-speed or by hand with a whisk. Beat until combined but do not over mix.
- Pour filling into the cooled pie crust and shake to remove any bubbles.
- Bake for 40-50 minutes until the pie is slightly jiggly in the center.
- If the crust turns brown before the filling is done, cover the crust with foil and return to the oven.
- Completely cool on the counter and then place in the refrigerator for at least 1 hour before slicing. (Ideally overnight.)
If not using a food processor, combine dry ingredients to one bowl and combine and wet ingredients to another bowl and mix well. Then add the wet ingredients to the dry ingredients. Keep mixing and pressing until the almond flour is not longer a powder. The dough will seem crumbly but keep pressing!