Pumpkin Pie

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Recipe makes approximately 4 mini pumpkin pies

Each serving provides:

205 Calories  Rato: 2.47:1

4.53 gm Protein

19.32 gm Fat

3.28 gm Carbohydrate



50 gm almond flour

6 gm coconut flour

40 gm butter, room temperature

pinch of xanthan gum

pinch of baking soda

30 gm raw egg yolk

75 gm pumpkin puree, unsweetened

30 gm 36% heavy cream

1 gm cinnamon

7 gm Truvia

tiny pinch of salt



Pre-heat the oven to 350 degrees.

Combine the almond flour, coconut flour, butter, xanthan gum and baking soda in a small bowl. Mix very well with a silicone spatula until all the flour has been incorporated with the butter. You should have a very thick dough. Cover the bowl with plastic wrap and refrigerate for 20-30 minutes to allow the butter to firm up.

Divide the dough into 4 equal portions by weight. Place each portion into a muffin tin or mini pie pan. You may use parchment or foil liners.  Using wet fingers, press the dough into the wells end evenly press to cover the bottoms and sides. Re-wet your fingers if the dough begins to stick.

Combine the egg yolk, pumpkin puree, heavy cream, cinnamon, Truvia and salt in a small bowl. Whisk the ingredients together very well. Divide the batter into 4 portions, about 35 grams each, and pour the mixture into each pie crust.

Bake for about 15-20 minutes or until the center of the pie is set. 

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