Pumpkin Pie - Low Carb Keto Recipe
Servings: 10
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!
Ingredients
Keto Pie Crust
- 2 cups almond flour
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- ⅓ cup allulose
- 1 egg white
- ½ teaspoon vanilla
- 1 teaspoon apple cider vinegar
- 3 tablespoons butter, cold
Pumpkin Pie Filling
- 15 ounces pumpkin puree
- ½ cup heavy whipping cream
- 2 large eggs
- ½ cup keto friendly brown sugar, packed, swerve or other
- 2 egg yolks
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 1 tablespoon vanilla
Topping
- Whipped Cream, for serving (optional)
Instructions
Keto Pie Crust
- 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.
Baking
- 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.
Equipment
- 8" pie plate (pie plates are measured from inside edge to inside edge
Notes
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.
Nutrition
Serving: 10peopleCalories: 251kcalCarbohydrates: 9gProtein: 8gFat: 21gFiber: 4g