Made this for Thanksgiving. The crust was amazing, such a good analog for a graham cracker crust both in texture and a little bit in flavor. I used an amalgamation of a few different recipes, this is just what worked best for me.
Keto/Low Carb Pumpkin Chiffon Pie
Crust:
1c pecan cookie pieces
1c almond flour
4T melted butter
1-3T cinnamon (I like it heavy on the cinnamon)
Mix all the ingredients together thoroughly and press into a pie plate evenly using the under side of a measuring cup. Bake at 350 for 10 minutes, let cool 30 minutes before filling.
Filling:
12oz cream cheese
7.6oz (1 can) table cream
15oz pumpkin
sweeteners of choice to taste, I used:
1/2c Swerve
20 drops stevia (I used vanilla creme)
3 pumps torani pumpkin pie sugar free syrup
spices of choice, I used:
2T cinnamon
1/2t ginger
1/2t nutmeg
1/2t allspice
1/4t cloves
Mix table cream, cheese, and sweetener(s) until smooth. Incorporate pumpkin and spices. Pour into crust and cool in fridge 6 hrs or overnight, or freezer 2 hours if you’re in a rush.
Next time I make this, I'm going to use a half teaspoon of gelatin constituted in the Torani syrup for five minutes, and then blend it in during the sweetener adding stage. I was a little less than thrilled with how the filling sagged after the first slice was cut, and I think a little gelatin would help consistency without taking away from flavor.
Keeping this around in the fridge has kept me from doing too much in the way of cheating at all the holiday events and parties we have goign on.
