Keto Pumpkin Pie

Keto Pumpkin Pie

Indulge in the rich, velvety goodness of this Keto Pumpkin Pie, a perfect low-carb twist on a seasonal classic. Made with a nutty almond flour crust and a creamy pumpkin filling spiced with warm autumn flavors, this pie is sure to satisfy your cravings without the guilt. Traditionally enjoyed during Thanksgiving, pumpkin pie has roots dating back to the early American settlers, who were inspired by Native American recipes. Now, you can enjoy this beloved dessert while sticking to your keto lifestyle!

Servings: 8

Ingredients

  • Almond flour (1 1/2 cups)
  • Unsalted butter (1/3 cup, melted)
  • Erythritol (1/3 cup)
  • Pumpkin puree (1 can (15 oz))
  • Heavy cream (1 cup)
  • Eggs (3 large)
  • Pumpkin pie spice (2 teaspoons)
  • Vanilla extract (1 teaspoon)
  • Salt (1/4 teaspoon)
  • Whipped cream (for serving)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the almond flour, melted butter, and erythritol. Stir until the mixture is well combined and crumbly.
  3. Press the almond flour mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Make sure the crust is even.
  4. In a separate bowl, whisk together the pumpkin puree, heavy cream, eggs, pumpkin pie spice, vanilla extract, and salt until smooth and well incorporated.
  5. Pour the pumpkin filling into the prepared crust, smoothing it out with a spatula.
  6. Bake for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
  7. Once done, remove the pie from the oven and allow it to cool completely at room temperature before serving.
  8. Serve slices topped with a dollop of whipped cream for an extra touch of indulgence.

Dietary Information

Servings: 8 • Dish Type: Dessert • Prep Time: 15 minutes • Cook Time: 50 minutes • Calories: 230 • Fat: 19g • Carbs: 7g • Protein: 5g • Sodium: 150mg • Sugar: 2g