South Beach Pumpkin Pie
Indulge in the guilt-free decadence of South Beach Pumpkin Pie, a low-carb twist on the classic dessert that’s perfect for the holiday season or any time you crave a healthy treat. Featuring a nutty almond flour crust and a creamy pumpkin filling sweetened with a sugar substitute, this pumpkin pie is designed to satisfy your sweet tooth without derailing your diet. Enhanced with warm spices like cinnamon and pumpkin pie spice, and enriched with the velvety smoothness of unsweetened vanilla almond milk, this dessert is not only flavorful but also packed with wholesome ingredients. With just 15 minutes of prep and no refined sugars, this keto-friendly and gluten-free recipe is a breeze to make and sure to impress. Serve it chilled or at room temperature for the perfect ending to your next meal—don't forget a dollop of sugar-free whipped cream for the ultimate finishing touch!
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Recipe Information
Ingredients
- 1 cup Canned pumpkin puree
- 1.5 cups Almond flour
- 0.75 cup Unsweetened vanilla almond milk
- 3 Eggs
- 0.5 cup Granulated sugar substitute (erythritol or stevia blend)
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Pumpkin pie spice
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the almond flour, 0.25 cup of granulated sugar substitute, 0.5 teaspoon of cinnamon, and salt. Stir well to combine.
Add the melted coconut oil to the dry mixture and stir until it becomes crumbly but holds together when pressed.
Press the almond flour mixture evenly into a 9-inch pie pan to form the crust. Make sure to press up along the edges as well. Set aside.
In a large mixing bowl, whisk together the canned pumpkin puree, almond milk, eggs, remaining granulated sugar substitute, vanilla extract, pumpkin pie spice, remaining cinnamon, and a pinch of salt until smooth.
Pour the pumpkin filling into the prepared crust and spread it out evenly.
Bake the pie in the preheated oven for 35-40 minutes, or until the filling is set and only slightly jiggles when shaken.
Remove the pie from the oven and let it cool completely at room temperature, then transfer it to the fridge to chill for at least 2 hours before serving.
Slice and serve chilled or at room temperature. Feel free to top with a dollop of sugar-free whipped cream if desired.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.7 g | 193% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 964 mg | 42% | |
| Total Carbohydrate | 174.1 g | 63% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 14.2 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 835 mg | 64% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 754 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
