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Keto Gluten-Free and Dairy-Free Spiced Pumpkin Pie Recipe

Desserts
Gluten Free
Paleo
Snacks
Vegetarian
★★★★☆
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By Zylo Nutritionist Team
Keto Gluten-Free and Dairy-Free Spiced Pumpkin Pie
Zylo Recipes

Description

Indulge in the comforting flavors of autumn with this delectable pumpkin pie. Crafted with a tender almond and linseed pastry, this recipe caters to various dietary needs, being both gluten and dairy-free, with a potential for a vegan adaptation. The filling is a harmonious blend of smooth pumpkin puree, rich coconut cream, and a medley of warm spices like cinnamon, vanilla, nutmeg, and cloves.

Each bite offers a delightful contrast of textures, from the slightly crumbly crust to the creamy, spiced pumpkin filling. This recipe yields either 8-10 individual pies or one 9-inch pie, making it ideal for sharing during gatherings with loved ones in the cooler months. Pumpkins, a type of winter squash, are often mistaken as vegetables but are botanically classified as fruits.

Their versatility extends beyond carving, offering a subtly sweet and earthy flavor that complements both sweet and savory dishes. When selecting pumpkins for pie making, opt for smaller, denser varieties with vibrant orange flesh, often labeled as "sugar pumpkins" or "pie pumpkins. " While canned pumpkin puree offers convenience, be mindful of added sugars and prioritize options with 100% pumpkin puree for the purest flavor.

Preparing fresh pumpkin puree involves steaming or roasting. Steaming involves peeling, seeding, and dicing the pumpkin before steaming until tender, then pureeing until smooth. Roasting entails halving or quartering the pumpkin, roasting it until soft, then scraping the flesh and blending it into a smooth puree.

Don't discard the seeds! Roasting them with a sprinkle of sea salt creates a delicious, crunchy snack, packed with protein, magnesium, copper, and zinc. Fresh pumpkin puree can be stored in the refrigerator for up to 3 days or frozen for later use in various dishes.

The use of eggs in this recipe is important because it helps the pie filling set properly. However, for those seeking an egg-free version, consider using a suitable egg replacement. Remember to dissolve any thickening agents in cold water before adding them to the filling to prevent lumps and ensure a smooth, velvety texture.

This pumpkin pie is a celebration of seasonal flavors, offering a guilt-free indulgence that will delight your taste buds and warm your heart.

Preparation Time

Prep Time
40 min
Cook Time
30 min
Total Time
1 h 10 min

Nutrition Information

Per 1 serving serving
C
Calories
450 Kcal
C
Carbs
15 g
Fi
Fiber
4 g
Sugar
5 g
P
Protein
6 g
C
Fats
40 g
Saturated Fats 25 g
Unsaturated Fats 10 g
Cholestrol 75 mg
Sodium 250 mg
Potassium 300 mg
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Ingredients

    1.
    Almond flour
    Almond flour
    1 cup
    2.
    Flax seeds (Ground/ Milled)
    Flax seeds (Ground/ Milled)
    0.5 cup
    3.
    Coconut flour
    Coconut flour
    0.33 cup
    4.
    Salt, sea salt
    Salt, sea salt
    0.5 tsp
    5.
    Cinnamon
    Cinnamon
    4 tsp
    6.
    Coconut oil
    Coconut oil
    0.33 cup
    7.
    Water
    Water
    0.5 cup
    8.
    Pumpkin (cooked, boiled, drained, without salt)
    Pumpkin (cooked, boiled, drained, without salt)
    17.6 oz
    9.
    Coconut cream (liquid from grated meat)
    Coconut cream (liquid from grated meat)
    5 fl oz
    10.
    Raw egg
    Raw egg
    2 medium
    11.
    Erythritol Granulated
    Erythritol Granulated
    0.5 cup
    12.
    Vanilla extract
    Vanilla extract
    1 tsp
    13.
    Nutmeg Ground
    Nutmeg Ground
    0.25 tsp
    14.
    Cloves, ground
    Cloves, ground
    0.25 teaspoon
    15.
    Ginger, ground
    Ginger, ground
    0.5 tsp

Instructions

    1.
    Grease your tart tins with coconut oil. Set aside. In a large bowl, add the almond flour, coconut flour, ground linseed, sea salt and 1 teaspoon cinnamon (optional), then stir to combine. Melt the coconut oil in the microwave for 30 seconds. Make a well in the middle of the dry ingredients and pour in the melted oil and water in small batches. Use your hands to combine and gather into a ball. If it feels a little dry add more water 1 tablespoon at a time. Cover in plastic wrap and leave to chill in the fridge for 15-20 minutes, just cool enough to prevent sticking.
    2.
    Peel the pumpkin while the pastry is chilling. Cut it in half and use a spoon to remove the seeds and stringy fibre. Dice the pumpkin into 1-inch cubes.
    3.
    Place the pumpkin into a steaming basket set inside a deep pan with a  cup of water at the base. Bring to a simmer and let steam for 20-25 minutes until tender. Use a potato masher or food processor to puree. Leave to cool.
    4.
    Preheat the oven to 350F / 180C. Cut 2 pieces of baking paper and place the dough in between, this will help prevent sticking to the counter. Roll the dough about 1/6-inch thick or use your fingers to press the pastry directly into each pie dish. Use a fork to prick holes into the base to allow the heat to circulate and prevent bubbling. For mini tarts, you can pre-bake as they are, larger pies will require blind baking with baking beads or dried pulses to weigh the pastry down. Pre-bake for 15 minutes until the edges just start to crisp, but not fully cooked through.
    5.
    Remove the pastry from the oven and leave to cool for 15-20 minutes. Transfer the pumpkin puree to a bowl of a stand mixer with the whisk attachment. Pour in the coconut cream, eggs, erythritol, vanilla extract and a pinch of sea salt, then whisk on medium speed until completely combined. Add in the ground cinnamon, nutmeg, cloves and ginger or your spice blend of choice. You can also whisk by hand.
    6.
    Equally, scoop the pumpkin filling into the pastry cases. For extra presentation marks, use the back of a spoon to create a little swirl on top. Bake in the centre of the oven for 12-15 minutes or until the tops just start to brown. Freeze any leftover filling or place the filling into an ovenproof dish and bake; you can add the filling to smoothies or just eat it out of the dish!
    7.
    Remove from the oven and leave to cool for 10 minutes in their tins. Then remove entirely from their tins and leave to cool on a wire rack. Sprinkle with more cinnamon and serve at room temperature or cold with a lashing of heavy cream.