This is definitely my favorite fall dessert recipe ever! A downright delectable pumpkin pie with no-bake filling! Keto, Paleo, low-carb, gluten-free, grain-free, dairy-free.
Keyword: ketogenic, pumpkin pie
2/3cupblanched almond flour(75 g)
6tablespoonscassava flour or tapioca starch(45 g)
2.5tablespoonswateror enough to bind the flours together into a workable dough without being sticky or crumbly
3packetsgelatin(0.25 oz each) If using a large container of gelatin, this will equal approximately 10 teaspoons
1/2cuproom temperature water(4 oz)
1/2cuphot water(4 oz)
8tablespoonsunsalted butter or coconut oil
1cuppure pumpkin(244 g)
1/3-1/2cupgranulated sweetener(96 g) for mildly sweet, use 1/3 cup. for more sweetness, use 1/2 cup
2teaspoonspumpkin pie spice seasoning
For the Crust
Preheat oven to 350F.
Mix almond flour, tapioca starch or cassava flour and granulated sweetener together in a bowl. Add in water and mix until combined. You want to be able to easily form it into a pie crust without it being too crumbly or too sticky. If too dry, add an additional splash of water. If too wet, add a bit more tapioca starch or cassava flour.
Roll dough into a ball, then press down with your hands between two layers of parchment paper. Use a rolling pin to roll out into a flat layer, then carefully transfer into a greased pie dish. If the dough crumbles a bit, simply reform with your fingers as needed.
Bake for 12-14 minutes before adding the filling.
For the Filling
To a medium bowl, add the gelatin and the room temperature water. Stir until dissolved. Add in the hot water and stir until well-combined.
To a second, microwave-safe dish, add butter and microwave until melted. To prevent splattering, microwave in 15 second bursts.
To the melted butter, add the gelatin and water mixture. Also stir in the pure pumpkin, sweetener, and pumpkin pie seasoning.
Mix until combined with no clumps. Pour into pre-baked pie crust. Place in the fridge and allow to set for 1 hour, or until the center is firm. Store covered in the fridge for 3-4 days.
Nutrition Facts (per serving, recipe makes 8 servings): 173 calories, 14 g fat, 20 g total carbs, 2 g fiber, 12 g sugar alcohol (6 g net carbs), 5 g protein