Keto Sugar Free Pumpkin Pie

It might be too late to celebrate Thanksgiving, but it’s never too late to have a healthy pumpkin pie recipe in your culinary kit bag. This recipe has been adapted from Maya Krampf of Wholesome Yum.

Pie crust

• ½ cups of ground almond meal
• ½ tsp salt
• ¼ cup melted cholesterol reduced margarine
• 1 large egg, beaten.

Mix the almond meal and salt. Add melted butter and beaten egg and mix until a dough forms. Press dough into a 23 cm pie dish. Prick the base with a fork and bake blind in a 170o fan-forced oven for eight minutes. Remove from the oven and let the pie crust rest on the bench for 10 minutes. Turn the oven down to 160o.

Pie filling

• 500gms pureed pumpkin. The night before cooking the pie, we steamed the pumpkin until cooked, mashed it without any additives, and put it in a sieve over a bowl in the fridge overnight. This allowed the pumpkin to drain and become less watery.
• ½ cup milk (soy, almond, or cow)
• 2 large eggs
• ¼ cup no-sugar maple syrup
• ¼ salt
• 1 tsp vanilla extract
• 2 teaspoons pumpkin pie spice (we got ours from Gewurtzhaus).

Mix the filling ingredients until combined. Pour into the pie crust and bake for 40 minutes until the pie is almost set but still slightly jiggly in the middle. Cool completely on the benchtop and then refrigerate at least one hour before slicing. Served with whipped cream or yoghurt.

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