Low-Carb Snickerdoodle Pumpkin Pie (Paleo, Grain-free, Sugar-free, Vegan Option)
Posted Nov 20 2012 10:38pm
Let’s talk turkey pie.
Pumpkin pie with Snickerdoodle cookie crust.
Low-carb pumpkin pie. Low-carb PALEO pumpkin pie that can easily be made vegan. Sugar-free pumpkin pie made without grains that actually tastes like traditional pumpkin pie? Dumbfounding, right?
This recipe is so flexible that you can even make it traditionally (with grains and sugar) and it will turn out the same.
Now, I know where the saying “It’s as easy as pie!” comes from, because this pie is, in fact, easy. And scrumptious.
Did I mention it’s low-carb? Yeah. I find it hard to believe too.
I’ve been saving this Snickerdoodlerecipe by the Urban Poser for the perfect time. Then it occurred to me last week that I should use it as a pie crust. I mean, sweet cinnamon cookies beneath a creamy pumpkin pie filling spiced with nutmeg and more cinnamon ? It makes perfect sense!
Let me tell you something about this pie: It’s so good that my mom, who is die-hard traditional everything, thinks this should be the Thanksgiving pumpkin pie; no need to make another, according to her. And Dustin concurs. The fact that both of them, who eat regular sugar and gluten, think that this is a dead-ringer for traditional pumpkin pie is saying a lot.
Nutrition Facts for recipe as I made it (not including whipped cream) for 8, 10, or 12 servings:
To make this NOT low-carb, use honey , maple syrup, agave nectar , raw cane sugar, coconut crystals in any combination with the same measurements. Note: Use granulated only for cinnamon mixture dough ball rolling.
2.) I made a few large balls and rolled them in cinnamon and Zsweet instead of dozens of small ones for the sake of saving time. Then, I pressed each big ball into a 12-inch tart pan well-greased with ghee , making sure to patch any holes and weak spots:
I tried to make it as evenly spread as possible to ensure even cooking.
I placed the pan on a baking sheet lined with nonstick foil because I knew the bottom would be greasy and tart pans are a little awkward to handle in general.
3.) Baked on 350 degrees F for exactly 12 minutes; then cooled it on a wire rack IN the pan. Do not remove the crust from the pan. You might risk breaking it. Let cool completely before filling.
It turned out perfectly! Doughy and buttery, similar to traditional pie crust.
To make this NOT low-carb, use sweetener of choice in place of Zsweet or other zero calorie low-carb sweetener.
To make this NOT dairy-free, use condensed milk in place of coconut milk .
1. In a sauce pan combine gelatin , pumpkin pie spice , sweetener, and salt. Stir in coconut milk and beaten eggs. Mix well and let stand for a couple of minutes, then place on medium-low heat stove top burner. Stir constantly with whisk for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat immediately.
2. Stir in pumpkin, mixing thoroughly, and pour mixture into Snickerdoodle crust, spreading evenly with spatula. Chill for at least 3 hours before serving.
Note: Before placing pot on the heat, I used my stick blender to combine the ingredients. I had to increase the heat on the stove a bit to get it to start thickening. I let it come to a gentle boil while stirring furiously.
Make it extra delicious by adding a nice dollop of low-carb REAL whipped cream!
Real Whipped Cream (low-carb version)
1 cup heavy whipping cream (pastured, grass-fed, preferably) (for dairy-free, use the cream of one can chilled coconut milk ; discard liquid, skim solid cream off top)
3-4 TBSP powdered Zsweet or powdered Swerve or sweetener of choice