A traditional Thanksgiving favorite is made healthier with the use of alternative sweeteners. Individual spices were used here but to make it even more simple use a tablespoon of pumpkin pie spice instead. This keto pumpkin pie recipe will be your new go to for holiday gatherings!
Add all dry ingredients into food processor and pulse to blend.
Add the rest of the ingredients except butter and pulse until crumbs begin to form.
Add butter and pulse until large crumbs begin to form and dough just starts to come together. Do not overwork the dough.
Place dough covered in the freezer for at least 30 minutes, up to one hour.
Preheat oven to 350 degrees convection or 375 for standard.
Place the dough in between two pieces of parchment paper and roll out until slightly larger than pie plate.
Roll the dough thin enough so that the edges overhang by about an inch.
Fold over the extra dough as evenly as possible to make a thicken pie edge.
Using your fingers, flute the edge of the crust. Alternatively, you can use a fork to press down the edges.
Poke holes in the bottom of the crust with the tip of a knife or fork.
Wrap the edges of your crust in foil or use a pie shield to protect the crust from getting too brown. This is a critical step to prevent over browning.
Place in your preheated oven for about 10-12 minutes or until lightly browned.
Remove and let crust cool while preparing the filling and decorations (if desired).
If you want to make the fall shapes for decoration, make another batch or dough.
Place decorative dough in freezer while making the pie filling.
After at least 30 minutes in the freezer, use cookie cutters or knife to create leaves or other fall shapes.
Keto Pumpkin Pie Filling
Add all ingredients to blender or food processor and mix thoroughly.
Place filling into the crust.
Preheat oven to 375°F.
Place pie plate on a cookie sheet and place into the oven.
Place fall shapes on a cookie sheet and place into the oven.
Bake fall shapes until lightly browned, about 8-10 minutes and remove from the oven.
Remove fall shapes from cookie sheet and let cool.
Bake until pie is mostly firm but center is still slightly jiggly, 45 to 60 minutes depending on your oven.
Remove pie from oven and let cool.
Decorate with fall shapes if desired.
Top each piece with whipped cream if desired and serve.
8" pie plate (pie plates are measured from inside edge to inside edge
Pumpkin puree has a slightly higher carb count, but a fair amount of fiber as well. Cut into 10 pieces this pie has about five net carbs per serving, depending on the exact keto-friendly ingredients you use.