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keto Pumpkin Pie Recipe

Sugar Free keto Pumpkin Pie Recipe

Keto pumpkin pie is a variation of the classic pumpkin pie, tailored for those on alow-carb or ketogenic diet. It replaces high-carb ingredients like sugar andflour with keto-friendly alternatives such as almond flour for the crust anderythritol for sweetness. The result is a dessert that closely resemblestraditional pumpkin pie but fits into the carb restrictions of a keto lifestyle.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the crust:
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup unsalted butter (melted)
  • 1 large egg
  • 2 tablespoons erythritol (or preferred keto sweetener)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
For the filling:
  • 1 15-ounce can of pumpkin puree (unsweetened)
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1/4 cup erythritol (or preferred keto sweetener)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

Equipment

  • 9-inch Pie Pan
  • Hand Mixer or Stand Mixer
  • Mixing Bowls
  • Measuring Cups & Spoons
  • Rolling Pin
  • Parchment Paper (Optional)
  • Aluminum Foil or Pie Shield

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the almond flour, coconut flour, erythritol, and salt.
  3. Add the melted butter, egg, and vanilla extract, and stir until well combined.
  4. Press the dough evenly into the bottom and sides of a 9-inch pie pan.
  5. Bake for 8-10 minutes until the crust is lightly golden. Remove from the oven and set aside to cool.
Prepare the Filling
  1. In a separate bowl, whisk together the pumpkin puree, eggs, heavy cream, erythritol, and vanilla extract until smooth.
  2. Add the spices: cinnamon, ginger, nutmeg, cloves, and salt. Mix again until well incorporated.
  3. Pour the pumpkin mixture into the cooled crust.
Bake the Pie
  1. Bake the pie at 350°F (175°C) for 40-50 minutes, or until the center is set and only slightly jiggles when you gently shake the pie pan.
  2. If the crust edges start to brown too quickly, cover them with aluminum foil or a pie shield.
  3. Once baked, remove from the oven and let cool to room temperature for at least 1 hour before slicing.

Notes

When making keto pumpkin pie, it's crucial to let the pie cool completely before serving. This helps the filling set properly, ensuring that each slice holds its shape. Also, for the best flavor, let the pie rest overnight in the fridge. The spices will deepen, and the texture will be even more delicious the next day!