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✶ Spooky Pumpkin Pie ✶

This silky smooth pumpkin pie is sugar-free, grain-free, and can also be lectin-free if you use sweet potato puree instead of pumpkin puree like I did!

Full recipe and detailed instructions below:


 ✶ 200g almond flour
✶ 10-15g powdered erythritol (to taste)
✶ 1 tsp cinnamon
✶ 1/2 tsp salt 
✶ 1 1/2 tsp activated charcoal or black cocoa powder 
✶ 65-70g melted, unsalted butter 

✶ 425g pumpkin or sweet potato puree 
✶ 290g heavy cream or coconut cream
✶ 1 1/2 tsp cinnamon
✶ 1 tsp ground ginger
✶ 1/2 tsp nutmeg
✶ 1 pinch cloves
✶ 1/2 tsp salt

✶ 3 eggs
✶ 125g golden erythritol

✶ 200g heavy cream or coconut cream
✶ 10-15g powdered erythritol (to taste)
✶ 1 tsp vanilla extract
✶ 1-5 tsp purple sweet potato powder (start with a little and add more until your whipped cream is the perfect lavender color)
✶ 1 pinch cloves
✶ 1/2 tsp salt


✶ Preheat the oven to 350° F
✶ Line the sides of an 8 x 3" removable bottom cake/cheesecake pan with parchment paper, leaving the bottom bare. This removable bottom will become the base/serving plate for your pie.

 ✶ Whisk together the almond flour, powdered erythritol, spices, and 1/2 tsp of the charcoal or black cocoa powder
✶ Add the melted butter and stir to combine
✶ Add the remaining 1 tsp of charcoal or black cocoa powder
✶ Mix just enough so that the crust still has uneven tones of brown, gray, and black, sort of like gravel!
✶ Pour the crust into the prepared pan and press it down into the bottom and up the sides
✶ Chill the crust in the fridge until the filling is ready

Pie Filling Part 1
✶ In a medium saucepan, add the pumpkin or sweet potato puree, cream, and spices
✶ Bring to a simmer on medium heat, stirring constantly to prevent any burning
✶ Add the remaining 1 tsp of charcoal or black cocoa powder
This process helps infuse more of the spice flavors into the cream, cooks the puree a bit to develop a more deep, roasted flavor, and will allow us to temper the eggs in the next step

Pie Filling Part 2
✶ In a medium-large mixing bowl, whisk together the eggs and golden erythritol until fully combined
✶ Continue whisking as you slowly pour in the hot cream/puree mixture
✶ Pour everything through a fine mesh strainer into a pourable container
Tempering the eggs and keeping the filling nice and warm before baking will help ensure a smooth finish on our pie!

✶ Carefully pour the filling into the chilled crust
✶ Add some sort of protective top such as parchment or foil, to prevent the exposed sides of the crust from burning during baking
✶ Bake at 350° F for roughly 55 minutes, or until the pie is mostly set with a slight jiggle in the center
✶ With the pie still in the oven, turn the oven off and crack the door open with a wooden spoon
✶ Leave the pie to slowly cool in the oven for 30 minutes, then let it cool to room temperature on your countertop
✶ Once the pie is completely cooled, remove it from the pan and place it on your serving plate
Cooling the pie very slowly will help prevent any cracks from forming!

✶ In a chilled bowl, add cream, vanilla, powdered erythritol, and some purple sweet potato powder
✶ Whisk until the cream reaches medium-stiff peaks, adding more purple sweet potato powder until you've achieved the perfect lavender color

✶ Pipe the whipped cream around the border of the pie, and decorate with any spooky treats you have on hand!
✶ Dust the top of the pie with more purple sweet potato powder and cinnamon 

This pie will keep in the fridge for 2-3 days and can be frozen for up to 1 month!
I hope you all enjoy and have a Happy Halloween!


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