Keto Pumpkin Pie Recipe
With a silky custard filling, warm pumpkin spice flavor, and buttery low carb crust, this Keto Pumpkin Pie tastes just like the classic holiday dessert. Sugar-free and gluten-free, with only 4.3 grams net carbs per serving!
Servings 10 slices
Calories 218kcal
Ingredients
Crust
- 1 ½ cups almond flour
- ¼ cup granular erythritol sweetener
- ¼ teaspoon salt
- ¼ cup butter melted
Filling
- 1 ⅓ cup pumpkin puree drained of excess moisture
- ⅓ cup brown sugar replacement erythritol based
- ¼ cup powdered sweetener Can be erythritol or allulose
- 2 large eggs
- 1 large egg yolk
- ½ cup heavy whipping cream
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 tablespoon coconut flour
Instructions
Crust
- Preheat the oven to 325ºF and lightly grease a 9-inch glass or ceramic pie plate.
- In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough comes together and resembles coarse crumbs.
- Press firmly with your fingers into the bottom and up the sides of the pan. Use a flat bottomed glass or measuring cup to even out the bottom. Prick all over with a fork.
- Bake 10 minutes, then remove and let cool completely before adding the filling.
Filling
- Increase the oven heat to 350ºF.
- In a large bowl, whisk together the pumpkin puree and sweeteners until well combined. Whisk in the eggs, egg yolk, cream, spices, and extract until smooth. Add the coconut flour and whisk until no lumps remain.
- Pour the mixture into the cooled pie crust. Bake 35 to 45 minutes, until the edges of the filling are set but the center is still a little tacky to the touch.
- Remove and let cool completely, then refrigerate for at least 1 hour to firm up.
Notes
Storage Information: Store the leftovers tightly wrapped in the fridge for up to 4 days. You can also freeze the baked pie for several months.
Nutrition
Serving: 1slice | Calories: 218kcal | Carbohydrates: 7.4g | Protein: 5.9g | Fat: 18.3g | Fiber: 3.1g