Whether you’re following the keto diet, need a gluten-free dessert, or simply prefer to keep things a bit lighter, Thanksgiving desserts can be a bit tricky to navigate.
Ingredients
FOR THE CRUST
- 1 1/2 c.
almond flour
- 3 tbsp.
coconut flour
- 1/4 tsp.
baking powder
- 1/4 tsp.
kosher salt
- 4 tbsp.
butter, melted
- 1
large egg, beaten
FOR THE FILLING
- 1
(15-oz.) can pumpkin puree
- 1 c.
heavy cream
- 1/2 c.
packed keto-friendly brown sugar, such as Swerve
- 3
large eggs, beaten
- 1 tsp.
ground cinnamon
- 1/2 tsp.
ground ginger
- 1/4 tsp.
ground nutmeg
- 1/4 tsp.
ground cloves
- 1/4 tsp.
kosher salt
- 1 tsp.
pure vanilla extract
-
Whipped cream, for serving (optional)
Description
- Step 1Preheat oven to 350°. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. Add melted butter and egg and stir until a dough forms. Press dough evenly into a 9” pie plate, then use a fork to poke holes all over crust.
- Step 2 Bake until lightly golden, 10 minutes.
- Step 3In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, spices, and vanilla until smooth. Pour pumpkin mixture into par-baked crust.
- Step 4Bake until filling is slightly jiggly in the middle and crust is golden, 45 to 50 minutes.
- Step 5Turn off oven and prop door open. Let pie cool in oven for 1 hour, then refrigerate until ready to serve.
- Step 6Serve with whipped cream, if desired.
