Robin's Pumpkin Pie

Nothing smells better in the kitchen, than an oven with homemade pies baking in it. I grew up baking pies. My mother figured out that I loved to bake and with that I had the job as family baker. My family loves sweet potato pie for Thanksgiving but pumpkin is also a favorite. This recipe can be made with either as long as you use canned pureed sweet potato or pumpkin. I really like Whole Foods brand label, 365 variety's. They are so good and so easy.


The Quintessential Crust

A great crust makes a pie. This crust is delicious made with almond flour and butter and you don't even need a rolling pin.

1 cup almond flour

1/2 coconut flour

pinch of salt

2 tablespoons erythritol sweetener

1/2 cup unsalted butter, melted


1. Preheat oven to 325 degrees F.

2. Add dry ingredients into a medium size bowl. Make a well in the center a stir in melted butter until everything is mixed. 

3. Pour mixture into a 9 or 10 inch pie plate. Glass or tin plate will work great. Use your fingers to press mixture firmly into pie plate. Crimp edges for added hold and a final touch.

4. Bake for 10 minutes and then cool before adding filling.

Pumpkin (or Sweet Potato Filling)

1 15 oz canned puree pumpkin

3/4 cup erythritol sweetener

2 teaspoons cinnamon

1 teaspoons ground nutmeg

1 teaspoon ground ginger

1 teaspoon vanilla extract

2 large eggs, beaten

1 cup evaporated milk


1. Preheat oven to 400 Degrees F 

2. Empty canned pureed pumpkin into mixer bowl. Add sweetener and spices and mix together.

3. Add vanilla, beaten eggs and milk. Beat on medium speed for 2 minutes. 

4. Pour filling into pie plate.

4. Bake at 400 Degrees F for 10 minutes. Turn oven down to 325 Degrees F and continue baking for 45-50 minutes. Cool completely before cutting. Serve with homemade whipped cream.

Be sure to refrigerate any uneaten pie. It's even better on day two.

Homemade, Quick and Easy Whipped Cream

1 cup Organic Heavy whipping cream

2 teaspoons erythritol sweetener

1 teaspoon vanilla extract


1. Pour all ingredients into a small mixing bowl.

2. Whip at high speed until soft peaks appear.

3. Serve on top of pie.

4. Refrigerate leftovers- great in coffee too!