This simple keto pumpkin pie is the perfect Thanksgiving treat!
Fall is finally here, and we know what that means: pumpkin. Pumpkin is one of the most popular foods in the United States, and for good reason: it’s full of nutrients and it’s incredibly easy to make.
Fall is officially here, and that means the weather is cooling off, and it’s time to jump back into the kitchen and whip up some of the easiest, tastiest, and most amazing keto pumpkin pie you’ve ever made.
The holidays are right around the corner, and most of us know one thing about this time of year: there will be pumpkin pie. But if you’re a keto or low carb person, you may have noticed that this favorite fall treat is off-limits most of the year.
You don’t have to forego a delectable pumpkin pie for Thanksgiving dessert when you prepare this simple keto alternative. This is the most delicious autumn dessert!
Your visitors would never guess it’s low-carb since it’s a wonderful, velvety, creamy pumpkin pie.
This pumpkin pie recipe is simple to prepare and requires no special skills.
During the holidays, homemade sweets are both tasty and unique to prepare, and this one will not disappoint. The procedure is straightforward: bake the keto pie fast in the oven, then make the creamy pumpkin pie filling and bake it.
Make the finest keto pumpkin pie with these tips.
- This almond flour-based three-ingredient crust is simple to prepare and tasty! It’s as simple as pouring the ingredients into a cake pan and baking it.
- To prevent the crust from sticking, cover it with foil as it starts to brown during baking
- I like to use swerve to sweeten baked keto treats, and this dough swerve exactly resembles conventional powdered sugar!
Keto Pumpkin Pie Recipe:
Prep. Time: 15Min. Cooking Time: 50Min. Serves: 15
Ingredients-
FOR THE CRUST
1 1/2 c. almond flour
3 tbsp. coconut flour
1/4 tsp. baking powder
1/4 tsp. kosher salt
4 tbsp. butter, melted
1 large egg, beaten
FOR THE FILLING
1 can pumpkin puree
1 c. heavy cream
1/2 c. packed keto-friendly brown sugar
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 the oven to 325 degrees Fahrenheit. Combine the almond flour, coconut flour & all other items of crust in a mixing bowl, then add the melted butter and stir until coarse crumbs form.
- Press the mixture into the bottom and up the sides of the cake pan. To keep the crust from browning, wrap foil over the edges. Preheat oven to 325°F and bake for 15 minutes. Remove from the oven and set aside to cool.
- Combine the pumpkin puree, pumpkin pie spices, sweetener, and vanilla extract in a mixing dish using a hand mixer.
- Beat in the eggs for another 20 seconds, or until the mixture is completely combined.
- Add & Beat in the heavy cream for a few seconds. Pour the mixture over the crust‘s top.
- Bake until filling is slightly jiggly in the middle and crust is golden, for about 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.
- If preferred, top with homemade whipped cream or keto ice cream. Leftovers should be kept in the refrigerator. Have a blast!
Nutritional Value: 290 calories
Don’t be thrown off by the high overall carbohydrate content. We removed fiber and erythritol from the total carbohydrates since they have no impact on blood sugar like normal carbs. Once the sugar alcohols and fiber are eliminated, the net carbohydrates will drop dramatically.
Pumpkin pie that is both luscious and creamy !
If desired, top with homemade keto whipped cream just before serving for a wonderful keto dessert! This is a meal you can serve during Thanksgiving and throughout the autumn season with pride.
My family loves pumpkin pie, and this keto version was no exception. My children didn’t even inquire as to what was in it; they just ate it. YUMMY!
Oh my goodness, this pumpkin keto pie is amazing! Everything went well since the directions were simple to follow. The filling is very rich, and the crust has such a great taste! The ingredients are very easy, and I love how simple the crust is, but I’ll have to remember to put foil around the edges next time when the crust begins to brown.
There was no aftertaste (which may occur when using keto sweeteners), and the crust reminded me of the Christmas cake my mother prepares every year. Keto ice cream would be fantastic as well!
Keep the autumn tastes going with this Keto Pumpkin Spice Latte recipe!
Fall is here, and you know what that means—the cooler weather, all the colorful leaves and the long nights of cozy dinners. But one thing you probably won’t be eating is pumpkin, which is one of the best seasonal foods around. Unless, of course, you’re making a keto pumpkin pie. Read more about keto pumpkin pie with pecan crust and let us know what you think.
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