Sugar-Free Pumpkin Pie

Buckle up your taste buds, folks, because we’re about to embark on a pumpkin-packed adventure that’s as smooth as a jazz saxophonist and as spicy as your aunt’s dance moves at the last family reunion! You see, pumpkin pie isn’t just a dessert; it’s the secret handshake of the season, the dessert that even the turkey wishes it could impersonate. So, grab your mixing bowl, your rolling pin, and maybe a pair of stretchy pants because we’re diving headfirst into the wonderfully wobbly world of pumpkin pie – a dessert so magical that even Cinderella would swap her glass slipper for a second helping.

Make the Crust and Chill

If you’ve made a pie crust from scratch, this really isn’t that different. The basic ingredients are the same, flour, salt, and butter. There are just a few minor tweaks required to make this low-carb, gluten-free pie crust taste as close to a traditional crust as possible.

• Stir the almond flour, salt, butter, and cream cheese in a food processor or mixer and mix until it resembles coarse crumbs.
• Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
• Roll the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again. (I like to prepare the dough the day before)

Pre-bake the Crust

• When ready to use the dough, preheat the oven to 350 degrees F.
• Grease a 9-inch pie pan and press the dough into the prepared pan (you can roll the dough, but it is sticky, and I find it easier to press the dough into the pan).
• Place a sheet of parchment paper over the pie crust and add pie weights or dried beans. Blind bake the pie crust for 7 minutes, then remove it from the oven.
• Remove the weights and parchment paper set aside, and poke a few holes in the crust with a fork. Bake the crust for an additional 5-6 minutes.

Make Pumpkin Filling

• While the crust is baking, make the pumpkin pie filling: in a mixing bowl, add the pumpkin, sweetener, pumpkin pie spice, salt, vanilla extract, and eggs. Use an electric mixer to beat the pumpkin until creamy and smooth.
• Once the pumpkin is smooth, add the heavy cream and xanthan gum or cornstarch and cream with an electric mixer.

Fill and Bake

• Pour the pumpkin mixture into the parbaked pie crust and ADD A PIE SHIELD.
• Bake the pie for 40-50 minutes until the center is almost set; it is okay if it wiggles slightly. It will continue to set as it cools.
• Allow the pie to cool to room temperature, uncovered, and chill for one hour before serving. Garnish the pie with whipped cream, additional spices, or roasted pecans if desired.

Storage

If you have any leftovers (which I doubt you will!), you can easily store these in the fridge. Wrap the pie tightly and store it in the fridge for up to 5 days. You can serve the pie straight from the fridge or allow it to come to room temperature for 30 minutes prior to serving.

Can I freeze pumpkin pie?

Yes, pumpkin pies freeze beautifully and can be reheated easily for a convenient meal prep dessert. If you cook your pie in a disposable foil pan, you can freeze the pie right in the pan without putting your good pie pan in the freezer.

First, allow it to cool completely (important to avoid freezer burn). Next, wrap the pie (whole or individual slices) in multiple layers of plastic wrap. Finally, wrap AGAIN but in aluminum foil this time–This helps make sure your pie doesn’t pick up any odors from other frozen goods.

The night before you’re ready to eat, remove the foil and plastic wrap and place the pie in the fridge to thaw for 10+ hours. Do not thaw on the counter at room temperature or you’ll have a soggy crust. Pumpkin pie is best thawed and eaten within 1 month of freezing for the best flavor and texture.