Sugar Free Pumpkin Pie

This Sugar Free Pumpkin Pie is a delightful twist on the classic dessert, offering a rich, spiced flavor profile without the added sugar. The creamy pumpkin filling is enhanced with warm spices and a hint of vanilla, all nestled in a buttery, flaky crust. Perfect for fall gatherings or as a healthier dessert option, this pie is both satisfying and guilt-free.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 1/4 teaspoon salt
• 2 tablespoons cold water
• 1 can (15 oz) pure pumpkin puree
• 3/4 cup unsweetened almond milk
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup sugar-free sweetener (e.g., erythritol or stevia)
• 2 large eggs

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine almond flour, melted coconut oil, and salt. Mix until crumbly.
3. Add cold water, one tablespoon at a time, mixing until a dough forms. Press the dough into a 9-inch pie pan evenly across the bottom and up the sides.
4. Prick the bottom of the crust with a fork to prevent bubbling, then bake for 10 minutes. Remove from oven and set aside to cool.
5. In a large bowl, combine pumpkin puree, almond milk, vanilla extract, cinnamon, nutmeg, ginger, cloves, salt, sugar-free sweetener, and eggs. Mix until smooth and well combined.
6. Pour the pumpkin mixture into the pre-baked crust and smooth out the top.
7. Bake in the preheated oven for 45-50 minutes, or until the center is set and a toothpick inserted comes out clean.
8. Allow to cool completely before slicing. Serve chilled or at room temperature.