Keto Pumpkin Pie

Whether you’re following the keto diet, need a gluten-free dessert, or simply prefer to keep things a bit lighter, Thanksgiving desserts can be a bit tricky to navigate. With decadent pies usually taking center stage around the holiday, it can be difficult to find a dessert that everyone can enjoy if you have certain dietary restrictions. Enter: keto pumpkin pie. We tweaked our classic pumpkin pie recipe to turn it into this keto-friendly dessert (that is still plenty delicious). Don’t miss out on any of the Thanksgiving sweets this holiday—make this keto pumpkin pie that delivers big flavors and low carbs. 

The crust.

In addition to using keto-friendly sugar substitutes in our filling, we also made a gluten-free pie crust here. To make this crust gluten-free, we used a combination of almond flour and coconut flour to make our crust. While it won’t be exactly like a classic buttery crust, the nutty flavors of almond and the sweet coconut add a new dimension to this staple fall dessert. 

Prefer no crust? Our crustless pumpkin pie is here for you.

Serving keto pumpkin pie:

Just like all of our favorite pies, we suggest piling this one high with whipped cream. Because pumpkin has a decent amount of carbs we suggest small slices to help keep it in the Keto guidelines, but we always say a small slice is better than no slice! 

Storing leftovers:

If you have any leftovers, store them in an airtight container in the refrigerator for 2 to 3 days.

Have you made this yet? Let us know how it went in the comments below!

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Total Time:
3 hrs 30 mins

For the crust

  • 1 1/2 c.

    almond flour

  • 3 Tbsp.

    coconut flour

  • 1/4 tsp.

    baking powder

  • 1/4 tsp.

    kosher salt

  • 4 Tbsp.

    butter, melted

  • 1

    large egg, beaten

For the filling

  • 1

    (15-oz.) can pumpkin puree

  • 1 c.

    heavy cream

  • 1/2 c.

    packed keto-friendly brown sugar, such as Swerve

  • 3

    large eggs, beaten

  • 1 tsp.

    ground cinnamon

  • 1/2 tsp.

    ground ginger

  • 1/4 tsp.

    ground nutmeg

  • 1/4 tsp.

    ground cloves

  • 1/4 tsp.

    kosher salt

  • 1 tsp.

    pure vanilla extract

  • Whipped cream, for serving (optional)

Directions

    1. Step 1Preheat oven to 350°. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. Add melted butter and egg and stir until a dough forms. Press dough evenly into a 9” pie plate, then use a fork to poke holes all over crust.
    2. Step 2 Bake until lightly golden, 10 minutes.   
    3. Step 3In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, spices, and vanilla until smooth. Pour pumpkin mixture into par-baked crust. 
    4. Step 4Bake until filling is slightly jiggly in the middle and crust is golden, 45 to 50 minutes. 
    5. Step 5Turn off oven and prop door open. Let pie cool in oven for 1 hour, then refrigerate until ready to serve. 
    6. Step 6Serve with whipped cream, if desired.

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