Keto Pumpkin Pie
Keto Pumpkin Pie is a delicious low-carb alternative to the traditional dessert, perfect for those following a ketogenic or low-carb diet. The creamy pumpkin filling is spiced with classic autumn flavors and set in a buttery almond flour crust, creating a guilt-free dessert that can be enjoyed by everyone. It’s the ideal choice for holiday gatherings or simply satisfying your sweet tooth while sticking to your health goals.
Equipment
- Pie Dish (9-inch): 1
- Mixing bowls (2)
- Whisk (1)
- Spatula (1)
- Measuring Cups & Spoons: 1 set
- Oven: 1 (preheated to 350°F)
Ingredients
For the Crust:
- 2 cups almond flour
- 1/4 cup butter melted
- 2 tbsp erythritol or preferred keto sweetener
- 1 large egg
For the Filling:
- 1 1/2 cups pumpkin puree
- 1/2 cup heavy cream
- 2 large eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/3 cup erythritol or preferred keto sweetener
Instructions
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together almond flour, melted butter, erythritol, and one egg until well combined.
- Press the dough mixture into the bottom and up the sides of a 9-inch pie dish to form a crust.
- Bake for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool.
Make the Filling:
- In a separate mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, cinnamon, nutmeg, ginger, cloves, and erythritol until smooth.
- Pour the pumpkin filling into the pre-baked crust, smoothing the top with a spatula.
Bake the Pie:
- Place the pie in the oven and bake for 45-50 minutes or until the filling is set and the edges of the crust are golden.
- Check for doneness by gently shaking the pie—if the center no longer jiggles, it’s ready.
Cool and Serve:
- Allow the pie to cool completely on a wire rack, and then refrigerate for a few hours to let the flavors set.
- Serve with whipped cream or low-carb ice cream, if desired.
Notes
Recipe Notes
- Make-Ahead Option: You can make the pie a day or two ahead of time. Refrigerate it for best flavor.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days. It can also be frozen for up to 1-2 months; just thaw in the fridge before serving.
- Sweetener: Adjust the level of sweetener based on your preference for sweetness. Taste the filling before baking to ensure it’s to your liking.
- Dairy-Free Version: To make this pie dairy-free, substitute the butter with coconut oil and use coconut cream or almond milk in place of the heavy cream.