Pocket pies! These things are so cute! Aside from that, these low carb cranberry pumpkin pocket pies are absolutely freaking amazing tasting. Seriously, delicious doesn’t begin to cover it. These are definitely making it to my Thanksgiving table. No question. I’ll probably also make them at least twice more in between now and then. The problem is I’m already telling myself that they’re fruits and veggies and low carb, so what’s the problem??
Nothing. There is no problem whatsoever. I had to hide the remaining ones from myself this morning so that I wouldn’t eat them all before CM returns from work.
I used this adorable little pocket pie mold that I was given as a gift a while ago from an old roommate, but you can easily get away without one. Either way, I’m so excited to add these to my Thanksgiving menu!
Recipe notes for Low Carb Cranberry Pumpkin Pocket Pies:
- Don’t feel pressured to use an adorable pocket pie mold. You can get a similar effect by cutting out rounds with a drinking glass, putting a dollop of filling in the middle, and sealing the edges.
- Make sure there is a “vent” in the top pie crust, so that steam can escape without bursting out the sides!
- The filling uses this low carb cranberry sauce recipe, which is super easy!
- The crust is this keto crust recipe, plus 1 tsp of ground cinnamon.
- This recipe will have to be made after the cranberry sauce, unless you want to use dried cranberries instead. This is the kind of thing I’d be likely to forget, so I figured I’d toss it in there.
- You could substitute the 2 tbsp cranberry sauce of 2 tbsp of dried cranberries, but beware – there will be an increase in sugar, depending on what brand you use!
- Grease the edges of the pie mold – trust me here.
- Using the pie molds, you get 4 mini pies – if you are using glasses, and made smaller pies, your cooking time might be reduced – be aware and check after 15 minutes!
- Yes, these are slightly higher in carbs than your normal keto recipe, but it’s Thanksgiving! Also, worth it.
- 1 batch of low carb pie crust
- 1 tsp of cinnamon
- 1/4 cup low carb cranberry sauce
- 1/4 cup pumpkin puree
- Preheat oven to 350F.
- Make pie crust according to the directions here (adding the cinnamon in to the coconut flour!).
- Roll out the dough, and cut with the pie mold cutter or a glass, depending on the method you're using to make these (see notes above). You'll need to have an even amount.
- Chill the rounds (or shapes!) for about 10-15 minutes.
- While the rounds are chilling, make filling by mixing together the pumpkin puree and cranberry sauce in a bowl. That's it, seriously.
- Pull rounds out, and dollop filling in the center of half of the rounds. Assuming you used the pie molds, about 2 tbsp of filling goes in each one, and you get 4 mini pies from this recipe. You'll have to adjust if you used a glass, and your rounds are smaller.
- Cover each filled round with another, and carefully seal (either using the mold, or by pressing on the edges with a fork). I sealed mine on the baking sheet directly, to make my life marginally easier. Make a small slice in the top, to vent steam. Repeat for each round.
- If using the pie molds, bake for about 20 minutes, until golden at the edges.