Pumpkin Pie


  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp xanthan gum
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 4 oz. cream cheese, cut in chunks
  • 6 T butter, cut in chunks
  • 1 egg
  • 1 cup Erythritol
  • 2 eggs
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp All Spice
  • 1 (15oz) can pumpkin puree


Preheat oven to 350 degrees. To make crust, combine all dry ingredients in a mixing bowl. Cut in butter and cream cheese. Beat in mixer until butter chunks are broken up. Mix in egg. Remove dough and roll out between two sheets of parchment. The dough circle should be 12 inches in diameter to fit in a 9 inch pie plate. Remove dough from parchment and press into pie pan. Alternatively, make a 10 inch circle and set aside some of the dough to make a cookie cutter style border around the pie, otherwise you can simply flute the edges. Use a fork to make a few holes in the base of the crust to prevent bubbles. Bake for 10 minutes.

Preheat oven to 425 degrees. Beat spices, egg, and erythritol together in a mixing bowl. Mix in pumpkin puree. Pour into prepared pie shell. Cover edges of pie crust with foil to prevent browning, careful not to let any foil sink into the pumpkin fillling. Bake for 15 minutes, then reduce heat to 350 degrees. Bake for 40 minutes to an hour, or until set and knife inserted in the center comes out clean.

Nutrition Facts
Servings: 8
Calories 211
Total Fat 17.9g
Total Carbohydrate 5.9g
Protein 5.6g
Disclaimer: Nutrition is approximate.

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