keto pumpkin pie
Discover the ultimate keto pumpkin pie experience right here. Our recipe combines the luscious creaminess of pumpkin filling with a tender, almond and coconut flour crust that’s both low-carb and incredibly satisfying. Each slice delivers the familiar autumn spices you love, all without the guilt of traditional pie. Perfect for those following a ketogenic diet, this dessert is a testament to how delicious and wholesome keto can be. Treat yourself to a slice and savor the flavors of fall, minus the carbs.
Here’s a detailed keto pumpkin pie recipe for you:
Keto Pumpkin Pie
Pie Crust:
- 1 cup almond flour
- 5 tablespoons coconut flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
- 1/2 teaspoon lemon or orange zest (optional)
- 3 1/2 ounces unsalted grass-fed butter, cold
- 1/4 cup cream cheese, cold
- 1 egg, lightly beaten
- 2 teaspoons apple cider vinegar
- Egg wash (optional, for glossy finish)
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions:
- Prepare the Pie Crust:
- In a food processor, combine almond flour, coconut flour, xanthan gum, salt, and zest (if using). Pulse to mix.
- Cut the cold butter and cream cheese into small pieces and add them to the food processor. Pulse until the mixture resembles coarse crumbs.
- Form the Dough:
- Add the lightly beaten egg and apple cider vinegar to the mixture. Pulse until the dough starts to come together. It should be slightly sticky but able to hold its shape when pressed together.
- Chill the Dough:
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 24 hours).
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Roll Out the Dough:
- Once chilled, place the dough between two sheets of parchment paper. Roll it out into a circle slightly larger than your pie dish.
- Line the Pie Dish:
- Remove the top sheet of parchment paper and carefully flip the dough into your pie dish. Press it gently into the dish and trim any excess dough from the edges. Crimp the edges as desired.
- Blind Bake (Optional):
- If desired, you can blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake at 350°F (175°C) for about 10-12 minutes until the edges are lightly golden. Remove from the oven and let cool slightly.
- Prepare the Filling:
- While the crust is cooling, prepare the pumpkin pie filling (recipe below).
Pumpkin Pie Filling:
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 3/4 cup heavy cream
- 2 large eggs
- 1/2 cup powdered erythritol or sweetener of choice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions:
- Mix the Filling:
- In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, powdered erythritol (or sweetener), vanilla extract, spices, and salt until smooth and well combined.
- Assemble and Bake:
- Pour the pumpkin filling into the pre-baked or raw pie crust (depending on whether you blind baked the crust). Smooth the top with a spatula.
- Bake the Pie:
- Place the pie in the preheated oven and bake at 350°F (175°C) for 40-50 minutes, or until the center is set and no longer jiggly. If the crust edges start to brown too quickly, cover them with foil or a pie shield.
- Cool and Serve:
- Once baked, remove the pie from the oven and let it cool completely on a wire rack. Refrigerate for at least 2 hours (or overnight) to allow the filling to set completely.
- Optional Egg Wash:
- If desired, brush the edges of the pie crust with an egg wash (1 egg beaten with a tablespoon of water) before baking for a glossy finish.
- Serve:
- Slice and serve chilled, optionally with a dollop of whipped cream or keto-friendly ice cream.
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
