HOW TO MAKE THE BEST KETO PUMPKIN PIE FROM SCRATCH | SMOOTH & CREAMY | CRISPY CRUST | FLAVORFUL

Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@payhip.com/Low...
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Links to purchase books via Amazon
Books available in Kindle, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
Links to purchase other products via Amazon
Almond flour (amzn.to/3ewcCPI, amzn.to/3VHyLeT)
9 inch perforated quiche or pie pan with removable bottom (amzn.to/3MwI6Sp)
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If you love pumpkin pie, you have got to try this. Using freshly roasted pumpkins made all the difference as they are sweet and smoky. Of course, you could still use canned pumpkin puree for convenience. Smooth, creamy, flavorful with a buttery, flaky, crispy crust.
The recipe can be viewed and printed at this link:
docs.google.co...
[Total Servings = 12]
NUTRITION INFO PER SERVING
Total Carb = 5.4 g
Dietary Fiber = 2.3 g
Net Carb = 3.1 g
Calories = 169
Total Fat = 14.3 g
Protein = 5.1
NOTE:
1. All Ingredients must be at room temperature
2. For best results, weigh the ingredients
INGREDIENTS FOR THE CRUST
Almond flour = 240 g / 2 cups
(You can also use any crust recipe from my pie crust video; click this link - • HOW TO MAKE KETO PIE C... )
Cold Cubed Unsalted Butter = 80 g / 1/3 cup
Whole egg = 1 large
Salt = 1/4 to 1/2 tsp
INGREDIENTS FOR THE FILLING
Fresh or canned pumpkin puree = 365 g / 1.6 cups (I used a Japanese pumpkin weighing slightly about 1 kg)
Whipping or heavy cream = 240 ml / 1 cup
Whole eggs = 3 large
Monk fruit = 50 g / 1/4 cup (This is mildly sweet so please adjust accordingly)
Salt = 1/4 to 1/2 tsp
Ground cinnamon = 1 tsp
Ground ginger = 1/2 tsp
Ground nutmeg = 1/4 tsp
(Note: You can also use about 2 tsp of pumpkin pie spice)
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. Prepare the crust first. Add the almond flour and salt into a bowl. Mix with a spatula until well combined. Then add the cold butter and mash into smaller pieces with fingers. You can also use pastry cutter or food processor. The key to make a buttery, flaky crust is the cold butter and in using our fingers to mash the butter. Then switch to flattening those pieces of dough between our hands. The thin sheets of butter created will melt as the crust bakes and it will produce steam which pushes the flour around them, thereby creating a flaky crust. Once crumbly, add the egg and mix with a spatula until a dough is formed.
3. Transfer dough onto a greased 9-inch pie or quiche pan with a removable bottom. I am using a perforated pie or quiche pan as it promotes circulation of air thereby browning and drying the crust so well resulting in an incredibly crispy crust. Spread the dough evenly.
4. Prick some holes with a fork then freeze the dough for 15 minutes.
5. After freezing the dough for 15 minutes, cover with a parchment paper and add any suitable weights to weigh down the dough.
6. Blind-bake the dough (i.e. bake without fillings) for 15 minutes.
7. After 15 minutes, remove the paper and weights. Bake for another 15 minutes. If necessary, tent the pan with foil to prevent over browning of the edges. Once the crust is ready, set it aside.
8. Meanwhile, prepare the pumpkin filling. Freshly roasted pumpkins are sweet and smoky so that's why they make the best pumpkin pie.
9. Cut the pumpkin into half, remove the seeds. You can wash the seeds and roast them in the oven as a snack. Cut the pumpkin further into chunks so that they cook faster. Place the pumpkin chunks on a baking tray and sprinkle with a little bit of salt to draw out the moisture. Then bake in the oven at 400F or 200C for about 30 to 40 minutes or until fork tender. Cool for a bit then remove the flesh from the skin. Blitz the pumpkin flesh with a handheld blender until smooth or a little coarse depending on your preference. You can also use a potato masher or food processor.
10. In a bowl, add the sweetener, eggs and whisk to combine. Then add the pumpkin puree and whisk to combine. Add the spices, salt and whisk to combine. Lastly, add the whipping or heavy cream and whisk until well combined. Then pour onto the crust.
11. Bake at 340F or 170C for 20 to 25 minutes or until the top feels firm.
12. Cool for a while before slicing.
13. This pumpkin pie can be refrigerated for up to a week. They can be reheated in the oven until the crust crisps up again.

[@lowcarbrecipeideas]

1. PLEASE SET THE CAPTIONS TO YOUR CHOICE OF LANGUAGE. CLICK SETTINGS (GEAR ICON) AT THE BOTTOM OF THE VIDEO, CLICK SUBSITILES/CC, CLICK AUTO TRANSLATE THEN SELECT THE LANGUAGE.IF YOUR LANGUAGE DO NOT APPEAR, PLEASE LET ME KNOW IN THE COMMENT. THIS AUTO TRANSLATE FUNCTION WORKS BETTER ON DESKTOP COMPUTERS THAN MOBILE PHONES. 2. PLEASE SEE THE DESCRIPTION BOX BELOW VIDEO (CLICK DOWN ARROW ON THE RIGHT HAND SIDE, BESIDE THE VIDEO TITLE AND SCROLL DOWN) FOR THE FULL WRITTEN RECIPE, LINK TO PRINT RECIPE, NUTRITION INFO AND OTHER RELEVANT DETAILS. THANK YOU !

[@guikkimtan5964]

Looks so delicious. Thanks 😊

[@Tinazeek]

Made this today. Turned out perfect. Cant wait to taste it...

[@Tinazeek]

It was delicious.

[@esther.f.g]

I have two big pumpkins, I will make this pie with my own pumpkin puree, thank you for the recipe

[@habibzayat7038]

That's a masterpiece

[@KarenJordan-cd5nx]

thank you

[@Niki-81811]

Waow...I'm so gonna make this 😋😋

[@emlove2233]

OMG!! So excited!!😍🥰❤️

[@loredanaeneze7825]

Thank you Elsie for this recepie!Please if I leave the cream out will it turn out ok?I don't have any at hand can I replace the cream with something else?many thanks

[@lowcarbrecipeideas]

You can try replacing the whipping/heavy cream with yogurt, sour or coconut cream at the same ratio.

[@emmanuelking9988]

Great tutorial, thank you! 👍🥧

[@lowcarbrecipeideas]

You're most welcome and thanks for your feedback ❤️

[@jeannejett2299]

You're amazing Elsie! This is going to be delicious, I can already tell. Can't wait to taste it fresh from my oven 😋 Thanks so much 👍🥧🧡

[@lowcarbrecipeideas]

Awww... thank you Jeanne ❤️ Yes they're yummy and I have been enjoying them with coffee for a few days already hehe..

[@gregharald1072]

Hi 👋

[@aureliapittilla1526]

Yummy.

[@ghengis430]

Great recipe, love it all! ❤

[@lowcarbrecipeideas]

Thank you ❤️

[@AtiaMalek]

Really amazing you style & technique . Can please show how to make low crab spring rolls mainly dough making process. Then we can bake it.

[@lowcarbrecipeideas]

Thank you ! I'll look into it and thanks for suggesting 😊

[@kalderondr]

I am doing this one

[@Niki-81811]

Love this pie. I made it last night & it's delicious....the crust is very buttery & crisp & the filling is so good. I put it in the fridge & tastes like pumpkin mousse 😁😁 I doubled the erythritol sweetener but still not too sweet,it's just perfect. Mine turned out less thick than Elsie's but I think it's because of my quiche dish that's not deep enough. But I LOVE it Thank u Elsie❤️❤️❤️

[@lowcarbrecipeideas]

So glad it turned out well and you love it ! Thanks so much for your feedback my friend ❤️❤️❤️

[@Niki-81811]

@@lowcarbrecipeideas 🥰

[@lolajacomino6574]

Mmmmm, looks amazing 😋

[@jenniferjes8524]

yum, Thank you 😊

[@pepamonrabal2787]

😋😋😋thank you!! 😘😘😘😘

[@mogx2586]

UK here. I've always fancied pumpkin pie and love pumpkin and spices. I've tried other pie recipes on keto and always find them so sweet. Would you say this was medium sweet - I noticed you didn't sweeten the pastry which is great cos I think you have to have that contrast. My pumpkin puree arrived today so will try thanks!!

[@lowcarbrecipeideas]

All my recipes are mild to moderately sweet. In fact, someone commented that here that she had to double the sweetener and yet her family members still said it's not sweet enough. If you prefer less sweet then the level of sweetness for this recipe should be fine.

[@mogx2586]

@@lowcarbrecipeideas excellent thank you. It looks fabulous. 😘🇬🇧

[@lowcarbrecipeideas]

@@mogx2586 Thanks 😊

[@Janakitchen1]

👍👍👍👍👍👍👍

[@MarcusAllenCooper]

Was surprised that you didn't chill the dough for the pie crust as that is the key Point why they add cubed butter and why you want it to be cold when it's baked because of the way it will then bubble and Flake the crust but if it's already melted, it blending w/the dough it's not going to get that flaky; otherwise a VERY Lovely recipe including if using no sugar added canned pumpkin but I've never thought about how it being roasted beforehand could add flavor!

[@lowcarbrecipeideas]

Actually after the dough has been spread on the pan, it was mentioned in the video and full written recipe at the description box to freeze the dough for 15 minutes then only blind-bake

[@judithlund4346]

Looks delicious, this could happen tomorrow 😊 Thankyou Elsie ❤

[@lowcarbrecipeideas]

I am praying it will hehe.. 🙏

[@malcontent_1]

That looks perfect & the recipe sounds not too sweet

[@ivyoming]

Is pumpkin keto friendly?

[@lowcarbrecipeideas]

Yes

[@emlove2233]

Yes! It’s a squash and squash can be eaten on keto!

[@lowcarbrecipeideas]

@@emlove2233 Thanks for sharing ❤

[@Miracx3]

It effects blood sugar in some ..have some squash, check your blood metre before you eat, then after hour and half.

[@emlove2233]

I didn’t know that…I don’t have diabetes. I eat Keto for endocrine system issues I have and I can eat squash. That’s good information to know though.

[@susan7568]

Mine is in the oven , it's NOT turning out , it's been cooking for 35 minutes , not set in middle . Has only set about half . And the crust is now OVER COOKED . Followed directions exactly , just added more spice . Not sure why it's not working out . Anyone else have this problem ?

[@lowcarbrecipeideas]

It's fine if it's not totally set in the oven as it will set further when cooled. If the center jiggles a little It's fine to remove from the oven and let it set further during cooling

[@susan7568]

@@lowcarbrecipeideas I think it would help if the crust is only half way cooked . The crust was way to brown .

[@lowcarbrecipeideas]

@@susan7568 Oh yes, the crust should be slightly or moderately browned before putting the filling in. If the crust browns too fast bake it at the lower rack or cover with foil

[@lanetteehrhardt1225]

Will this recipe work with sweet potatoes too?

[@lowcarbrecipeideas]

I think its possible as they do have quite similar texture

[@jesicacelocia]

Pumpkin is not lowcarb right?

[@lowcarbrecipeideas]

It's low carb / keto. If you see the nutrition info, it's only 3 g net carb per serving

[@jesicacelocia]

@@lowcarbrecipeideas ok thank you 🙏

[@ballsey4521]

I can't get hold of monkfruit where i live...any idea on alternatives..thx

[@lowcarbrecipeideas]

As mentioned you can also use any other keto friendly sweetener such as erythritol, stevia, swerve etc

[@ballsey4521]

@@lowcarbrecipeideas thank u

[@Sirach144]

That’s a squash pie

[@archietheproto7706]

Pumpkins taste like shit. Even sugar pumpkins. Squash have higher sugar content and more flavor. Libbys canned pumpkin is made from dickinson pumpkin, which is cucurbita moschata squash. Pumpkin is an arbitrary term used to descrive squash that look a certain way. Every pumpkin pie you buy from the store is made using squash similar to this.

[@Sirach144]

@@archietheproto7706 still tastes good

[@KetoBaker007]

Matter of your opinion..i love pumpkin...real pumpkin.@@archietheproto7706