There aren’t many dishes that better represent a classic Thanksgiving dinner more than roast turkey and pumpkin pie. But if you’re counting your carbs, desserts can be tricky and this keto pumpkin pie recipe will help you out!
Alas, pumpkin is pretty high in carbs itself but here, a gluten-free crust partnered with Krisda Sweetener greatly helps to make it keto-friendly. Even though you might have to keep the slices small, a wise sage once said “It is better to have some pie than to have no pie at all.” So go ahead and pile on that whipped cream and no one will know the difference!
Keto Pumpkin Pie Recipe
By Published: November 10, 2020
- Yield: 16 slices
- Prep: 15 mins
- Cook: 3 hrs 15 mins
- Ready In: 3 hrs 30 mins
Whipped cream is always optional... but c'mon.
Ingredients
- FOR THE CRUST
- 1 1/2 cups almond flour
- 3 tablespoons coconut flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 4 tablespoons butter melted
- 1/4 teaspoon kosher salt
- FOR THE FILLING
- 1 15 oz. can pumpkin puree
- 1 cup heavy cream
- 1/2 cup Krisda Sweetener Stevia, Monk Fruit, Xylitol or Erythritol
- 3 large eggs beaten
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees.
- 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, Krisda Sweetener, 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.
- Course: Dessert