Keto/Low Carb Pumpkin Pie!!

Pumpkin Pie is not something I ever had growing up but I know it is a staple at many Thanksgiving tables. I tried it for the first time in this video and it is actually pretty good. It's just on holidays my go to is always something chocolate, even apple was never something I ate that much. I'm definitely a chocoholic through and though, so anything else is never gonna be a favorite of mine. Since shooting the video a few weeks ago, I have had rave reviews from my customers, even got an order for a whole one.

This pie is using my newest crust recipe which is flaky and the lowest carb crust I have in my repertoire. If you don't want to use whey protein or the oat fiber, you can use my old crust recipe- https://youtu.be/Fmy5s5AkM-4 but it is a little higher in carbs so you will need to calculate it. The newest crust recipe is just like a traditional pie crust in that you have "flour", cold butter and ice water. Our flour is just made up of a few things to get the right texture we need. To give elasticity to the dough I added gelatin and for binding I added xanthan gum. The whey protein gives fluffiness, the coconut flour adds bulk and thickening and the oat fiber adds some flavor and fiber.

The filling is pretty straight forward, the recipe on the back of the can isn't far off from keto/low carb. The only ingredient that isn't low carb is the evaporated milk, which is just more sweet milk. So I replaced it will a mixture of heavy cream and an unsweetened alternative milk. You can use any combo of "milks" you like just need to make sure the carbs are counted for what you choose.

I used golden monkfruit/erythritol blend and upped the amount a little bit because we aren't using the evaporated milk. Any 1:1 sugar substitute would work for this pie filling. Unfortunately because this pie needs to bake for so long, if you use allulose it would burn before the filling is set.

The best pie pan to use would probably be the old style glass deep dish pie pan. The only reason I fit all the filling into my metal pie pan was because I made a high decorative crust around the edge. But doing that, you expose the crust to heat for a long time and it ends up getting over done. So I suggest using a pie crust shield which you can buy or do as I did and make a makeshift one out of tinfoil that worked ok.

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Crust Ingredients:

29 g Unflavored Isopure whey protein isolate (one packed scoop)

30 g Coconut Flour (1/4 Cup)

30 g Oat Fiber (Naturtonix is what I use) (1/4 Cup + 2 Tbs.)

1 tsp. Xanthan Gum

1 tsp. Gelatin

3 oz. Grated Butter (Frozen) (6 Tbs.)

4-8 Tbs. Ice Water

Pinch of salt (omit if using salted butter)

Instructions:

1. Grate the refrigerator cold butter with the big holes on a box grater and place into the freezer

2. Weight/measure all your dry ingredients and whisk to incorporate

3. Place a few ice cubes into a bowl and fill with a cup of cold water and grab a Tablespoon measuring spoon and a fork to mix the dough

4. Once the butter is frozen, scrape the butter into the dry ingredients with the fork and mix to coat the butter in the dry ingredients, work in the butter until pea size pieces form

5. Start by adding 4 Tablespoons of ice water into the bowl and mix with the fork, add ice water in small increments until there is only a little dry ingredients left at the bottom of the bowl and a dough has started to form

6. Now with your hands work all the ingredients together into a ball and place onto a piece of cling film, handling as little as possible to not warm or melt the butter chunks

7. Wrap in the plastic and form roughly into a puck then place in the freezer for 15 minutes or refrigerator for 30 minutes

8. Measure out the pumpkin pie filling ingredients while you wait

Pumpkin Filling:

14.5 oz./1 Small Can Pumpkin Puree

144-192g/3/4 Cup-1 Cup Alternative 1:1 Sweetener (I like golden monkfruit/erythritol)

1 tsp. Ground Cinnamon

1/2 tsp. Ground Ginger

1/4 tsp. Ground Clove

1/2 tsp. Salt

2 Large Eggs

8oz./1 Cup Heavy Cream

4 oz./1/2 Cup Alternative unsweetened milk

To Assemble the Pie:

1. Preheat oven to 350 degree, roll out the pie dough between two pieces of parchment paper until it is a little bigger than a 9 inch pie pan

2. Spray the pie pan with non-stick spray, lay the pie pan on top of the pie dough and flip over into the pie pan, gently slide the pie dough into the pan and roll down the edges to form a thicker crust around the top, make a decorative crimp if desired, place into the freezer to chill

3. While the shell is chilling whip in a stand mixer or with a hand mixer the pumpkin puree, sweetener, salt and spices until the sweetener is no longer grainy

4. Add one egg at a time, scraping down the bowl between each addition

5. While the mixer is running, stream in the milk mixture, scrap down and mix once more

6. Best to pour the filling right near the stove, grab out the pie crust and place on a sheet pan, add the pie shield to the crust then pour the filling into the pie shell

7. Carefully place in the oven and bake, depending on your stove it could be a wide range of time. In my electric oven it took 1 hour and 10 minutes, the back of the Libby's can says only 35-45 minutes

8. You need to look for signs it's done, set around the edges, a little jiggly in the middle but when a knife is inserted the knife comes out clean

9. Let cool on the counter, can eat at room temp or refrigerate for a few hours before wrapping and storing in the fridge

10. Can make a caramel whipped cream for the top, recipe below

Macros 1/8th of pie with no whip

210 Calories

19 g Fat

32 g Total Carbs

5 g Fiber

25 g Sugar Alcohol

3 g Net Carbs

7 g Protein

Macros 1/10th of pie with no whip

160 Calories

15 g Fat

26 g Total Carbs

4 g Fiber

20 g Sugar Alcohol

2 g Net Carbs

5 g Protein

Caramel Whipped Cream

1 Cup Heavy Cream

15-30g/2 Tbs.-1/4 Cup Powdered Sweetener (to taste)

Squirt of Caramel Stevia (optional-to taste)

1/2 tsp. Caramel Extract

1 Tbs. Cold Water

1 tsp. Gelatin

Instructions:

1. Add powdered sweetener, stevia and extract into heavy cream, bloom gelatin by sprinkling gently over the water

2. Beat the heavy cream, when it begins to thicken melt the gelatin in the microwave on 50% power until completely melted

3. Once the cream is at soft peaks, take a large scoop out turn the cream back on low speed and whisk the large scoop into the melted gelatin

4. Once fully mixed, speed up the mixer and pour the gelatin cream mixture back into the whipped cream as quickly as possible

5. Beat until stiff peaks, pipe onto pie!

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