I know this is a little late – I mean, Thanksgiving is less than four days away (O_O). But…here’s a pumpkin pie recipe! (Finally) It’s sweetened with erythritol, so less carbs too! (Less of a blood sugar roller-coaster for us T1 Diabetics!) Most of the carbs would be in the crust, because of the tapioca starch.
The filling part of this recipe is based on Chef John’s pumpkin pie recipe. If you don’t know who Chef John is, you should really check out his recipe videos even though you can’t (if you’re Paleo or something like it) make any of them, just because they’re funny!
- 1 cup almond flour
- 1 1/4 cups tapioca starch
- 1/2 cup coconut sugar
- 1/4 tsp. salt
- 1/2 cup butter, melted
- 1 egg
- 1 14-oz. can coconut milk (full-fat; reduced-fat may not work)
- 1 cup erythritol
- 1 15-oz. can pumpkin puree
- 3 egg yolks (this is the secret. Watch Chef John’s video to find out why)
- 1 whole egg
- 1 tbs. pumpkin pie spice
- 1 1/2 cups heavy cream or coconut cream, scraped from the top of a chilled can of coconut milk (it’ll take about 3 cans to get this much cream)
- 1-2 tbs. powdered erythritol (if you don’t have it powdered, you can grind it in a coffee grinder)
- 1 tsp. vanilla extract
Preheat the oven to 425F and grease a pie dish.
Mix together the dry ingredients for the crust. Add the egg and butter and combine thoroughly. You should be left with a soft, but not sticky, dough. If it’s too sticky, add more starch.
Roll the dough out between two pieces of parchment paper so that it’s about 1/4″ thick. Carefully and quickly flip it over into the prepared pie plate (it’s too soft to actually pick it up). If it breaks at all, it’s really easy to patch it up. In fact, rather than rolling it out, you could just press it directly into the dish if you prefer. Set aside.*
Combine the coconut milk and erythritol in a medium saucepan over medium heat. Let it simmer, stirring occasionally, until reduced somewhat. You should be left with about 14 oz. of liquid.
While the milk and “sugar” are simmering, combine the pumpkin puree, egg, egg yolks, pumpkin pie spice, and salt. Add the reduced coconut milk mixture and combine.
Pour filling into the prepared pie crust and cover with tinfoil. Bake for 15 minutes at 425F, then reduce the temperature to 350F and bake for another 30-35 minutes. Uncover for the last 5-8 minutes of cooking time to brown the crust. It is done when a knife inserted about 1.5 inches into the edge of the pie comes out clean (see the video). Chill before serving.
*You will probably be left with some extra pie crust dough. Roll it out so that it’s about 1/4″ thick and use cookie cutters to cut out some fun fall shapes, like leaves. Bake these at 375F for 15-20 minutes and decorate the finished pie with them.
For the whipped cream, combine all the whipped cream ingredients and beat with a hand mixer until stiff, but smooth, peaks form. Do not over-whip. Tip: If your hand mixer comes with a whisk attachment, use that; it makes it smoother.
Also, I’ve noticed that when I make whipped cream, the heavy cream at the bottom of the bowl doesn’t get whipped as much as everything above it. This makes it so that when the top half or so of the bowl is perfectly whipped, the stuff at the bottom is still a little runny. To prevent this, tilt the bowl around as you whip it to make sure you get all the stuff at the bottom. (Hopefully this makes sense.)
I’ll be putting up a more pin-able picture later.
If you know anything about Sherlock Holmes – books or show – this is hilarious.