With Thanksgiving only a week away, we found it only appropriate to share one of Chef Nathan’s most delicious (and healthy!) recipes, perfect for the holidays: a keto, dairy free and gluten free pumpkin pie! We know what you’re thinking: how could it be this healthy AND taste good? Well, give this recipe a try and the proof will be in the pudding (or pie filling in this case)!
Keto Pie Crust
2 1/2 cup Blanched Almond Flour
1/3 cup Erythritol (or any sweetener of choice; omit for savory pie crust)
1/4 tsp Sea Salt (or 1/2 tsp for savory pie crust)
1/4 cup Ghee (measured solid, then melted)
1 large Egg (or ~2 tbsp additional ghee)
1/2 tsp Vanilla extract (optional)
Preheat the oven to 350 degrees F. Line the bottom of a 9 inch round pie pan with parchment paper, or grease well.
In a large bowl, mix together the almond flour, erythritol (if using), and sea salt.
Stir in the melted ghee and egg, until well combined. (If using vanilla, stir that into the melted ghee before adding to the dry ingredients.) The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring until it's uniform and there is no almond flour powder left. (Alternatively, you can use a food processor to mix it all together.)
Press the dough into the bottom of the prepared pan. You can flute the edges if desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.
Bake for 10-12 minutes, until lightly golden. (Add fillings only after pre-baking.)
Keto Pumpkin Pie Filling
1 15-oz can Pumpkin Puree
1/2 cup Coconut Cream
2 large Egg
2/3 cup Powdered Erythritol
2 tsp Pumpkin Pie Spice
1/4 tsp Sea Salt
1 tsp Vanilla Extract
1 tsp Blackstrap Molasses
Beat together all ingredients until smooth.
Pour the filling into the crust. Gently tap on the counter to release air bubbles.
Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust start to brown, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)
Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.