Pumpkin Pie with a Grain-Free Crust

Name: Pumpkin Pie
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 1 1/2 cups almond flour; 1/4 cup Swerve; 1/4 tsp. salt; 1/4 cup unsalted butter, melted; 1 can pumpkin puree; 1/2 cup heavy cream; 2 eggs; 1/3 cup Swerve Confectioners; 1 scoop Primal Kitchen Unflavored Collagen Peptides (or your favorite Collagen Fuel®); 1 tsp. pumpkin spice; 1/4 tsp. salt

November 10, 2023

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A classic on every holiday table, pumpkin pie imbues the season with a nutmeg-and-cinnamon spiced warmth that makes little and big mouths happy. If you've ever had a holiday where sad faces looked on as relatives gobbled down a traditional pie made with ingredients they couldn't eat, this version of the classic dessert is for you.

Crafted with Swerve instead of sugar and almond flour in the grain-free crust, this easy pumpkin pie recipe has all the cozy flavor of the original, but with thoughtful ingredients you can pronounce. While you can use any of our Collagen Fuel® flavors in the filling, we recommend our seasonal Snickerdoodle Collagen or unflavored Collagen Peptides for the best results.

Pumpkin Pie

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

45-50 minutes

Calories

348

Tastes like homemade because it is! A buttery almond flour crust and creamy, homestyle filling crafted with our delicious collagen powder make this easy pumpkin pie a winning recipe. Set your table for the holidays and set your oven to 325° to bake this mouthwatering pie in time for your whole bunch to arrive.

Ingredients

For the crust:

1 1/2 cups almond flour
1/4 cup Swerve
1/4 tsp. salt
1/4 cup unsalted butter, melted

For the filling:

1 can pumpkin puree
1/2 cup heavy cream
2 eggs
1/3 cup Swerve Confectioners
1 scoop Primal Kitchen Unflavored Collagen Peptides (or your favorite Collagen Fuel®)
1 tsp. pumpkin spice
1/4 tsp. salt

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Directions

Preheat the oven to 325ºF.
In a large mixing bowl, add almond flour, Swerve, and salt. Stir to combine.
Add melted butter to almond flour mixture. Stir. Dump the almond flour mixture into a 9-inch pie dish. Use clean fingers to spread the pie crust out so it covers the bottom and halfway up the sides of the pie dish. Tip: Use the bottom of a glass to help you press the pie crust into the pie dish so it's even.
Use a fork to poke holes in the pie crust. Bake pie crust in the preheated oven for 10 minutes.
In the meantime, add all pumpkin pie filling ingredients to a clean mixing bowl. Whisk together with a handheld mixer or a wire whisk until combined.
Pour the pie filling into the partially baked pie crust. Bake the pie for 40–50 minutes or until the center is set and a toothpick inserted into the center comes out clean.
Allow the pie to cool completely before slicing. Serve with a dollop of whipped cream, if desired.

Recipe Note

Nutritional information calculated using Cronometer and does not include optional whipped cream topping.

Nutrition

Serving Size: 1 slice (1/6 of pie)
per serving: Calories; 348

Amount/Serving % Daily Value

Carbs: 4 grams
Fat: 32 grams
Protein: 10 grams

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