Pumpkin Pie Low Carb



  • 1/2 cup almond flour
  • 1/3 cup coconut flour
  • 1/4 cup butter Dairy Free option: coconut oil or butter flavored coconut oil
  • 1.Five tablespoons Monksweet or any Keto sweetener
  • 1/2 teaspoon vanilla extract

Pumpkin Pie Filling

  • half of cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 cup Monksweet or any Keto sweetener
  • 6 big eggs
  • three/four cup canned pumpkin
  • 2 teaspoons pumpkin pie spice
  • 1/three cup unsweetened vanilla almond milk
  • 1/three cup avocado oil
  • 2 tablespoons flax meal



  1. Preheat oven to 325 stages F.
  2. In a huge blending bowl or meals processor, integrate almond and coconut flour, sweetener, vanilla and melted butter or coconut oil
  3. Mix till mixed. Should have the consistency or crumbly wet sand.
  4. Using your palms press into the bottom of your molds, cupcake liners or pie pan. I use about half tablespoon of the crust combination in line with mini pie, but you may range it depending on how thick you like your crust.
  5. Bake for approximately 15 mins for the small pies and modify for longer cooking time if you are making a big pie.


  1. In a big mixing bowl combine all filling substances.
  2. Mix properly. ( I locate every now and then there are lumps inside the batter that may not dissolve regardless of the maximum energetic blending. In this example, I will frequently set the batter aside for 10 mins and with a brief blend the lumps will have integrated themselves into the batter.
  3. Portion batter and pour on top of your pre-baked crust.
  4. Bake at 325 degrees F for about half-hour for the mini pies.
  5. After cooling, refrigerate for as a minimum one hour. Best served chilled.