A decadent and comforting low-carb pumpkin pie that captures the classic flavors of Thanksgiving without the sugar crash, featuring a buttery almond flour crust and a silky pumpkin custard.
2 cups Super-fine Almond Flour
1/4 cup Grass-fed Butter
1 pinch Granulated Monk Fruit
15 oz Canned Pumpkin Puree
1 cup Heavy Whipping Cream
3 Large Eggs
2/3 cup Powdered Monk Fruit Sweetener
1 tbsp Pumpkin Pie Spice
1 tsp Vanilla Extract
1/4 tsp Xanthan Gum
Always use room-temperature eggs and dairy to ensure a smooth, emulsified batter.
Use a powdered or 'confectioners' style sweetener for the filling to avoid a gritty texture.
Do not over-mix the crust as it can release too much oil and become greasy.
If the crust edges brown too quickly, cover them with a pie shield or aluminum foil during baking.
To make dairy-free, substitute butter with coconut oil and heavy cream with full-fat canned coconut milk.
To make nut-free, replace almond flour with sunflower seed flour.
Find it online: https://powerecipe.com/best-beto-thanksgiving-dessert-recipes/