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Keto Pumpkin Pie

Keto Pumpkin Pie

Keto Pumpkin Pie

Categories: American, Dessert

Keto Pumpkin Pie

Recipe by Keto Flavor FixCourse: DessertCuisine: AmericanDifficulty: Medium
Servings

16

servings
Prep time

15

minutes
Cooking time

50

minutes
Calorieskcal
Total time

1

hour 

5

minutes

Ingredients

  • 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.

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