Pumpkin Pie Recipe

Are you craving a delicious dessert that won’t derail your keto diet? Look no further than this mouthwatering Keto Pumpkin Pie recipe. This delightful dessert combines the warm, comforting flavors of traditional pumpkin pie with the low-carb goodness of keto-friendly ingredients. Whether you’re following a ketogenic diet or simply looking for a guilt-free treat, this pie is sure to satisfy your sweet tooth.

pumpkin pie recipe Ingredients

For the Crust:

1 1/2 cups almond flour
1/4 cup powdered erythritol
1/4 cup melted butter
1/2 teaspoon cinnamon
A pinch of salt

For the Filling:

1 can (15 ounces) pumpkin puree
3/4 cup powdered erythritol
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup heavy cream
1/2 teaspoon vanilla extract

Directions

Crust Preparation:

In a mixing bowl, combine almond flour, powdered erythritol, melted butter, cinnamon, and a pinch of salt.
Mix the ingredients until they form a dough-like consistency.
Press the dough into a greased pie dish, evenly covering the bottom and sides.
Pre-bake the crust at 350°F (175°C) for 10 minutes until it becomes slightly golden. Remove it from the oven and let it cool.

Filling Preparation:

In another bowl, whisk together the pumpkin puree, powdered erythritol, eggs, cinnamon, nutmeg, ginger, cloves, heavy cream, and vanilla extract until well combined.
Pour the pumpkin filling into the pre-baked crust.
Bake the pie at 350°F (175°C) for 40-45 minutes, or until the filling is set and the center is no longer jiggly.
Let the pie cool completely before serving.

How to Prepare

To prepare this Keto Pumpkin Pie, follow these simple steps:

Make the almond flour crust by mixing almond flour, powdered erythritol, melted butter, cinnamon, and salt. Press it into a pie dish and pre-bake.
Combine pumpkin puree, powdered erythritol, eggs, spices, heavy cream, and vanilla for the filling. Pour it into the pre-baked crust.
Bake until the pie is set. Let it cool before serving.

Preparation Time

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Nutrition Facts (per serving)

Calories: 234
Total Fat: 21g
Carbohydrates: 7g
Dietary Fiber: 2g
Net Carbs: 5g
Protein: 4g

Storage Conditions

Store your Keto Pumpkin Pie in the refrigerator for up to 3-4 days. Cover it with plastic wrap or foil to keep it fresh. You can also freeze it for longer storage. Just make sure to wrap it tightly to prevent freezer burn.

Pumpkin Pie Recipe FAQs

Is pumpkin puree keto-friendly?
- Yes, pumpkin puree in moderation is keto-friendly. It’s low in net carbs and can be used in various keto recipes.
Can I use a different sweetener instead of erythritol?
- Yes, you can substitute erythritol with other keto-friendly sweeteners like stevia or monk fruit.
Is almond flour necessary for the crust, or can I use coconut flour?
- Almond flour works best for this recipe, but you can experiment with coconut flour if you prefer. Keep in mind that the texture may vary.
Can I use canned pumpkin pie filling instead of puree?
- It’s best to use pure pumpkin puree, as canned pie filling contains added sugars that are not keto-friendly.
How do I prevent the crust from becoming soggy?
- Pre-baking the crust helps prevent it from becoming soggy when the filling is added.

Indulging in a slice of Keto Pumpkin Pie doesn’t mean sacrificing your low-carb lifestyle. This recipe combines the seasonal delight of pumpkin pie with keto-friendly ingredients, offering a satisfying dessert option. With a nutty almond flour crust and a creamy, spiced pumpkin filling, it’s the perfect treat for fall or any time of the year. Plus, with just 5g of net carbs per serving, you can enjoy the flavors of autumn without the guilt. Whip up this pie for family gatherings, holidays, or simply when you’re craving a delicious, keto-approved dessert. Your taste buds and your waistline will thank you!

Discover more delicious recipes, tips, and culinary inspiration, check out our other mouthwatering food recipes!