If you are looking for a refined sugar free pumpkin pie recipe, you are at the right place because this recipe is not only refined sugar free but also very compatible with the keto diet. Let’s learn!
Here is Keto Friendly and Refined Sugar Free Pumpkin Pie Recipe
When you crave a dessert, if you suppress that craving because you are on a diet, this may cause you to break your diet harder after a while.
In such situations, suppressing this craving without breaking your diet allows you to get through that phase healthily. For this reason, it will be very convenient for you to find recipes that are suitable for your diet.
This refined sugar free pumpkin pie recipe is just right for that. As soon as it comes out of the oven, it will envelop the whole house with its fragrant scent.
You won’t even realize it’s refined sugar free when you eat it. Share it to family or friends and, after accepting the compliments, say it’s made without refined sugar.
Follow our step-by-step guide to get this recipe with its appearance, taste, and smell. Here is the refined sugar free pumpkin pie recipe with all the details.
Sugar Free Pumpkin Pie Recipe
Ingredients
Crust
- 1/4 cup of almond flour
- 1 cup of hazelnut flour
- 6 tbsp. butter melted
- 1/4 tbsp. nutmeg powder
- 1/2 tbsp. cinnamon
- A pinch of salt
- 1/4 tsp. vanilla extract
- 1/4 cup of Erythritol sweetener
Filling
- 3 cups diced pumpkin
- 1 cup heavy cream
- 0.2 cups butter
- 1/4 cup of powdered sweetener
- 2 eggs
- 1/4 tsp. powdered ginger
- 1/2 tsp. of allspice
- 1/2 tsp. powdered nutmeg
- 1/2 tsp. cinnamon
Topping
- Zest of 1/2 lemon
- 1 1/2 cups of heavy whipping cream
Instructions
- Begin by selecting a large mixing bowl.
- Let's start with the pie crust preparation. Pour 1 cup of hazelnut flour into the mixing bowl.
- Add 1/4 cup of almond flour and 1/2 teaspoon of cinnamon.
- Incorporate 1/4 teaspoon of nutmeg, a pinch of salt, and 1/4 cup of powdered sweetener.
- Set the mixture aside without mixing.
- Now, use a small bowl and pour 6 tablespoons of melted butter into this bowl.
- Add 1/4 teaspoon vanilla extract and stir well.
- Combine the previously set aside flour mixture, then add the butter mixture to it. Stir everything thoroughly until well mixed.
- Prepare a baking tray and evenly spread the mixture onto it.
- Bake in a preheated oven for 15 minutes.
- While the crust is baking, start on the filling.
- Peel the pumpkin and chop it into cubes to make 3 cups of pumpkin cubes. Place the pumpkin cubes in a pot.
- Add 0.2 cups of butter and 1 cup of heavy cream.
- Start with 1/4 cup of powdered sweetener, then add 1/4 teaspoon ginger, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon. Stir well and bring the mixture to a boil.
- In the meantime, take the pie crust out of the oven and set it aside to cool. Note: Simmering the filling on the stove for 20 minutes will enhance its flavor. Ensure not to reduce the simmering time and stir occasionally.
- After simmering for 20 minutes, allow the mixture to cool in the pot. Transfer the cooled filling into a bowl.
- Blend until it becomes a smooth puree.
- Use a clean bowl to crack 2 eggs, whisk well, and then mix into the pumpkin puree. Blend the mixture thoroughly.
- Pour this blended filling over the cooled pie crust, spreading it evenly.
- Return the pie to the oven and bake for 20 minutes or until the pumpkin layer is firm.
- Combine lemon zest with 1.5 cups of heavy whipping cream for the topping.
- Dollop 1 tablespoon onto slices of the pumpkin pie before serving.
Video
Notes
Nutrition
For the topping, mix the heavy whipping cream and lemon zest well and make sure they are fully combined.
You can also use a grated orange peel instead of lemon zest. Feel free to use both together. Use it as much as you can and get the perfect blend of sweet and sour.
