Ingredients Crust
- 3/4 cup flax meal
- 1/4 cup coconut flour
- 2 Tablespoons melted butter
- 1 Tablespoon sweetener
- 1 Tablespoon milk
- 1 teaspoon cinnamon
- pinch of salt
Ingredients Pie Filling
- 1 blocks full fat cream cheese (room temp)
- 3/4 cup pure pumpkin
- 1 egg (room temp) (whisked)
- 1/4 cup Sweetener (Brown Sugar Swerve)
- 1 Tablespoons Sugar Free Maple Syrup
- 2-3 teaspoons pumpkin pie spice
Ingredients Topping
- 1 cup heavy whipping cream
- 2 Tablespoon sweetener (granular works best)
Instructions Crust
- Melt butter
- Stir in the rest of the ingredient, except milk.
- Mix in milk.
- Press crumbs into a round pie plate.
- Bake for 10 minutes at 350.
- Let cool.
Instructions Pie
- Mix cream cheese in a stand-up mixer or with electric mixer until a smooth consistency.
- Beat in sugar and spice.
- Beat in pumpkin. ** You are just incorporating ingredients once the cheese is smooth, do not over beat.
- Mix in egg
- Mix in 1 Tablespoon of Maple Syrup. Taste test to see if the batter is sweet enough, you can add in 1 more Tablespoon of syrup.
- Pour pie batter into the cooled crumb crust
- Bake for 25 – 30 minutes at 350. Cake should be cooked well on the sides and a little soft in the center.
- Let cool on the counter before decorating.
Instructions Whipping cream
- Add whipping cream and 1 tablespoon sweetener to a bowl start to beat
- When the cream starts to thicken add in 1 more Tablespoon of sweetener.
- Pipe on to cooled pie.
FREEZING INSTRUCTIONS: If you make this ahead of time in a round tin cake pan, you can wrap it and freeze until Christmas. Let it thaw in the fridge overnight. Take off the tinfoil to avoid condensation. Loosely cover with saran wrap.
Notes:
To ensure that your desserts are not overly sweet, it’s important to use sweeteners sparingly. By using multiple sweeteners such as Brown Sugar Swerve and Maple Syrup the achieved result is a more balanced taste.
Low carb baking tastes sweeter once it bakes and cools and is always better the next day.