Keto Pumpkin Pie Recipe: Low-Carb, Delicious Fall Dessert
30 mins prep time
45 mins cook time
13 ingredients
8 servings
2,940 cals
368 cals per serve
- Indulge guilt-free in this keto-friendly pumpkin pie recipe, perfect for satisfying your fall dessert cravings without the extra carbs. With a buttery almond flour crust and a creamy pumpkin filling spiced just right, it's sure to be a hit at any holiday gathering or cozy evening at home.
28th June, 2024 at 1:28 am by Flynn // Image: Delish
Why You'll Love This Keto Pumpkin Pie:
- Low Carb and Keto-Friendly: Each slice is packed with pumpkin goodness and only a fraction of the carbs of traditional pumpkin pie.
- Easy-to-Make Almond Flour Crust: The crust is a breeze to prepare, providing a delicious base that holds up perfectly to the creamy filling.
- Rich Pumpkin Spice Flavor: This pie is seasoned with classic fall spices like cinnamon, nutmeg, and cloves, giving it that quintessential pumpkin pie taste.
- Perfect for Any Occasion: Whether you're celebrating Thanksgiving, a special holiday, or just craving a taste of fall, this pie fits the bill.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated monk fruit sweetener
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1 large egg
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 2 large eggs
- 1/2 cup granulated monk fruit sweetener
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
U.S.A. Metric
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
- In a food processor, combine almond flour, coconut flour, monk fruit sweetener, and salt. Pulse until well mixed.
- Add cubed butter and pulse until mixture resembles coarse crumbs.
- Add egg and pulse until dough forms.
- Press dough into the bottom and up the sides of the pie dish. Prick the bottom with a fork.
- Bake crust for 10-12 minutes, until lightly golden. Remove from oven and let cool.
- In a large bowl, whisk together pumpkin puree, heavy cream, eggs, monk fruit sweetener, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Pour filling into the cooled crust.
- Bake for 45-50 minutes, or until the center is set but slightly jiggly.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 2 hours or overnight to set before serving.
Tips for the Perfect Keto Pumpkin Pie:
- Choosing the Right Sweetener: Monk fruit sweetener is a great low-carb option that doesn't spike blood sugar levels.
- Serving Suggestions: Top with whipped cream or a dollop of keto-friendly ice cream for an extra treat.
- Storage: Store leftovers in the refrigerator for up to 3 days.
FAQs About Keto Pumpkin Pie:
Q: Can I use canned pumpkin pie mix?
A: No, canned pumpkin pie mix usually contains added sugars. Stick with pure pumpkin puree for a keto-friendly option.
Q: How do I prevent the crust from burning?
A: You can cover the crust edges with foil or a pie crust shield during baking to prevent over-browning.
Q: Can I freeze keto pumpkin pie?
A: Yes, wrap tightly in plastic wrap and foil before freezing for up to 2 months. Thaw overnight in the refrigerator before serving.
Enjoy a slice of this keto pumpkin pie and savor the flavors of fall while staying true to your low-carb lifestyle!