Low Carb Pumpkin Pie with Hazelnut Crust

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4 from 145 votes

Low Carb Pumpkin Pie with Hazelnut Crust

1 hour 30 minutes
Calories 460kcal

Ingredients

  • 2 1/2 cups blanched almond flour (or substitute 1-1/4 cups hazelnut meal and 1-1/4 cups almond flour)
  • 1/4 cup Swerve Sweetener (or sweetener equivalent to 1/4 cup sugar)
  • 4 tablespoons butter (or substitute 1-1/4 cups hazelnut meal and 1-1/4 cups almond flour)
  • 3/4 teaspoon cinnamon
  • 15 ounces pumpkin purée (or substitute 1-1/4 cups hazelnut meal and 1-1/4 cups almond flour)
  • 3/4 cup Swerve Sweetener (or sweetener equivalent to 3/4 cup sugar)
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 cup cream (or substitute 1-1/4 cups hazelnut meal and 1-1/4 cups almond flour)

Instructions

  • Preheat oven to 325 degrees F.
  • Place all crust ingredients in a medium bowl.
  • Cut butter and egg into flour, cinnamon and sweetener with a pastry/dough cutter until mixture resembles small pebbles and the flour is thoroughly moistened.
  • Press crust mixture into a 9 or 10" pie dish or 2 smaller 6" pie dishes or tart pans.
  • Bake for approximately 8 to 10 minutes; remove from oven and set aside.Increase oven temperature to 375 degrees F.
  • In a medium bowl, mix all filling ingredients well until smooth and well blended.
  • Pour filling into pie dish or pan.
  • Bake at 375 degrees for 15 minutes; reduce heat to 350 degrees and bake an additional 15 minutes; reduce heat one more time to 325 degrees and bake an additional 20 to 30 minutes, or until knife inserted near center comes out clean.
  • Cool approximately 2 hours; serve at room temperature after 2 hours or refrigerate.
  • Serve topped with whipped cream or vanilla ice cream, if desired.

Nutrition

Calories: 460kcal

Originally posted 2019-02-20 18:36:47.

Article Categories:
Cuisine

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