This pie was a labor of love, y’all. I wanted to create something really special for you fine folks to share this year at Thanksgiving, but not so crazy as to flip out any non-keto relatives dead set on the old standards. What I came up with is quite the delight!
Saucy Ginger Pumpkin Pie is named for the kick of bourbon in the filling (that’s the “saucy” part) and the gingersnap flavored crust (aka, the “ginger”). This combination in a pumpkin pie is a flavorful explosion that’s sure to wow your holiday guests!
Notes: If you have little ones at your feast, you can very easily scale the bourbon up or down, but if it’s all adults feel free to get really saucy and add the full 3 tbsp.!
When making a pumpkin pie, nut-based crusts tend to burn because of the long baking times custards require. I can’t tell you how many recipes I’ve followed to an absolute tee that have had an over-browned or burned crust (including sides and bottoms) because the chef didn’t adequately account for how quickly nuts cook.
To try and mitigate that as much as possible, I suggest freezing the crust for 1 hour prior to filling and baking. That ensures a very slow bake on the bottom and sides. The top edges can be a lot trickier. I always use a pie shield when I make pies, and I highly recommend you do so as well. It goes a long way to protecting your pretty edges. I also suggest keeping the top edges of your crust as even as you can with the filling, leaving only a minimal amount exposed. The filling protects the parts that it covers a good deal, so keep that in mind when you’re pressing it up the sides of your pie plate.
Another tip: I tend to use a thicker ceramic pie plate for custard-based recipes instead of the thinner, glass ones. If you have a thick ceramic plate, I recommend using it.
Ginger Snap Crust:
- 4 oz (113 g) pecan meal
- 1 oz (28 g) Swerve Brown, or brown sugar substitute of choice
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- pinch salt
- 1/2 stick (2 oz/ 57 g) unsalted butter, melted
Saucy Pie Filling:
- 1 (15 oz/ 425 g) pure pumpkin puree (make sure it’s just canned pumpkin, NOT pie filling)
- 3.5 oz (99 g) granulated Swerve, or equivalent
- 1 1/2 c (12 fl oz/ 355 ml) heavy cream
- 3 large eggs
- 2-3 tbsp bourbon (I used 2, but if you like your pie really saucy, use 3)
- 1 tsp vanilla extract
- 1/2 tsp maple extract
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp ground ginger
- 20 drops vanilla flavored liquid stevia
To make the crust:
- Combine pecan meal, Swerve Brown, ground ginger, ground cinnamon, ground cloves, and pinch salt. Stir together to evenly distribute spices and sweetener.
- Stir in the melted butter and mix well to make sure the whole mixture is moistened.
- Press crust mixture into a 9″ deep dish pie plate. Using the palm of your hand, press evenly into the bottom and up the sides only to about 1/4-1/3″ from the lip of the pie plate. Because this is a long bake, you want your pie filling to come just about even with the top of your crust to prevent overbrowning or scorching on the top edges.
- If desired, flute the edges around the top for decoration.
- Put the crust in the freezer for 1 hour.
Make the filling:
- Preheat oven to 375 degrees F.
- Add pumpkin puree, sweetener, and spices to a mixing bowl and whisk together.
- Add the cream, egg, liquid stevia, and extracts to the bowl and whisk very well to combine into a smooth batter, being sure to really scrape the bottom and sides of the bowl so all the pumpkin and spices blends into the mixture well.
- Remove the crust from the freezer and place the pie plate on a sturdy baking sheet.
- Open the oven, pull the middle rack out a bit, and put the baking sheet in the center of the protruding rack. You want it out just enough that you can pour the filling into the crust but not so much that it’s tilting too much one way.
- Carefully pour the pie filling into the crust and top with a pie shield to protect any of the crust that may be sticking out.
- Gently push the baking rack back into place.
- Bake the pie at 375 degrees F for 50-60 minutes. Begin checking at 50 minutes and check every 5 minutes after until the middle of the pie is just set. You want a set top and a little wobble (not a slosh) in the middle when you jiggle it.
- Remove from the oven and let stand to cool to room temperature. Chill, as desired, and serve topped with a generous dollop of whipped cream.
Per 1 slice of pie: 333 cal, 4.4 g protein, 32.1 g fat, 19.6 g carbs, 2.3 g fiber, 12.8 g sugar alcohol, 4.5 g NET carbs
- Serving Size: 1/10 pie
Keywords: thanksgiving, pumpkin, pumpkin pie, saucy ginger, ginger snaps, holidays, christmas