COCONUT CRUST – ¾ cup Coconut Flour – 2 large Eggs – ⅓ cup Coconut Oil – ¼ tsp Salt PUMPKIN FILLING – 1 can Pumpkin Puree – 2 large Eggs – ¼ cup Almond Milk – ¼ cup Heavy Cream – ½ cup Erythritol – 2 tsp Pumpkin Pie Spices
Combine Base Ingredients
In a large mixing bowl, add the coconut flour, beaten eggs, melted coconut oil, and salt.
Mix With a Spoon
Combine the low-carb coconut flour pie crust with a spoon. The dough is wet at first and dries as you go.
Forming A Dough Ball
It shouldn't take more than 90 seconds to be able to form a large, smooth, coconut flour dough ball.
Roll The Dough Ball
Place the dough ball onto a piece of parchment paper, press another piece of parchment paper on top.
Roll The Pie Crust
Roll the dough as regular pie crust. Refrigerate the rolled dough for 10 minutes on a flat board. It will slightly harden and make it easier to flip over on the pan.
Remove Parchment Paper
Remove the top layer of parchment paper off the rolled pie crust and flip it over onto the pan.
Place Pie Crust In Pan
Remove the parchment paper and press the dough in the center to go in the pan. It will crack. Gather pieces of dough to fill holes and press them with your fingertips.
Smoothen Pie Crust
Use a spoon to flatten the patched-together pieces of crust. Tap them at first, then slide the spoon.
Prepare Crust For Baking
Decorate the edges of the crust by pressing them with two fingers. Then prick the crust with a fork. Bake it for 10 minutes in an oven preheated to 350°F (180°C).
Prepare Pumpkin Filling
Stir the pumpkin puree, pumpkin pie spices, sugar-free sweetener, beaten eggs, almond milk, heavy cream into a mixing bowl.
Mix Pumpkin Filling
Use a whisk to combine the Keto Pumpkin Filling ingredients to reach a smooth and uniform consistency.
Take Pie Crust Out
Once the coconut pie crust is baked, take it out of the oven and let it cool down for a few minutes.
Pour Pumpkin Filling
Once the coconut flour pie crust has cooled down, pour the pumpkin filling. Bake again for 40-55 minutes.
Cool Pie Down
Let the pie cool down on a cooling rack for a few hours. Then slice it and eat it as is, or with a dollop of coconut cream.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 8 Slices
Prep: 25 Minutes Cook: 80 Minutes