Keto Pumpkin Pie
Keto Pumpkin Pie
Keto Pumpkin Pie
Course: DessertCuisine: AmericanDifficulty: MediumServings
16
servingsPrep time
15
minutesCooking time
50
minutesCalorieskcal
Total time
1
hour5
minutesIngredients
- Crust
1 1/2 cup almond flour
3 tbsp. coconut flour
1/4 tsp. baking powder
1/4 tsp. kosher salt
4 tbsp. butter, melted
1 large egg, beaten
- Filling
1 (15-oz.) can pumpkin puree
1 c. heavy cream
1/2 c. packed keto-friendly brown sugar, such as Swerve
3 large eggs, beaten
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
Whipped cream, for serving (optional)
Directions
- Preheat oven to 350°.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. Add melted butter and egg and stir until a dough forms. Press dough evenly into a 9” pie plate, then use a fork to poke holes all over crust.
- Bake until lightly golden, 10 minutes.
- In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, spices, and vanilla until smooth. Pour pumpkin mixture into par-baked crust.
- Bake until filling is slightly jiggly in the middle and crust is golden, 45 to 50 minutes.
- Turn off oven and prop door open. Let pie cool in oven for 1 hour, then refrigerate until ready to serve.
- Serve with whipped cream, if desired.