Sugar-Free Pumpkin Pie Recipes

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup melted coconut oil
• 1/4 teaspoon salt

For the filling:

• 1 (15-ounce) can pumpkin puree
• 3 eggs
• 1/2 cup heavy cream
• 1/4 cup maple syrup or honey
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the almond flour, melted coconut oil, and salt. Mix well until the ingredients are fully incorporated and the mixture is crumbly.
3. Press the crust mixture into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 10-12 minutes or until it’s lightly golden brown. Remove from the oven and let it cool.
4. In a mixing bowl, combine the pumpkin puree, eggs, heavy cream, maple syrup or honey, cinnamon, ginger, cloves, and salt. Mix well until the ingredients are fully incorporated and the mixture is smooth.
5. Pour the pumpkin mixture into the cooled crust and smooth it out evenly.
6. Bake the pie for 45-50 minutes, or until the filling is set and no longer jiggles in the center when gently shaken.
7. Remove the pie from the oven and let it cool to room temperature.
8. Slice and serve your delicious and healthy sugar-free pumpkin pie.

Store any leftover pie in the refrigerator for up to 3-4 days.