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:

INGREDIENTS

CRUST

✶ 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

PIE FILLING PART 1

✶ 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

PIE FILLING PART 2

✶ 3	eggs
✶ 125g	golden erythritol

WHIPPED CREAM

✶ 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

INSTRUCTIONS

✶ 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.

CRUST

✶ 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!

BAKE

✶ 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!

WHIPPED CREAM

✶ 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

DECORATING

✶ 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!