Perfect, Keto Pumpkin Pie
Pumpkin pie is a quintessential fall dessert that no one should go without. Just because you are on a keto diet doesn’t mean you have to miss out on this delicious dessert. It just wouldn’t be fall without a big slice of pumpkin pie! Our perfect low carb pumpkin pie recipe will show you how to make your favorite guilt-free pie just in time for the leaves to change color, the weather to turn colder and pumpkin season to begin.
The first thing you need to make a low carb pumpkin pie is a low carb pie crust. Our pie crust recipes is based around almond flour rather than high-carb white flour. Almond flour not only has less carbs, but it also has an amazing, nutty taste that goes really well with pumpkin spice. Almond flour is also just healthier than white flour as it is loaded with nutritious fats, vitamins and minerals. Seems like a clear choice!
Butter, egg yolks and vanilla are mixed with the almond flour to create a nice crumbly mix. We use a tiny bit of monk fruit and erythritol blended sweetener to give the crust a little sweetness. Now comes the secret ingredient of our crust- gelatin! Gelatin helps bind the pie crust and also makes it more flexible. If you have made keto pie crusts in the past, you may have noticed that they tend to easily fall apart and crumble. Gelatin helps prevent this!
A little gelatin will make your crust stick together without adding any weird flavors that other binders may have. Once you see the magic of gelatin in this crust, you’ll be in love! The crust is also easy to cut and doesn't crumble like some other keto pie crusts. Keep this recipe in mind for all you fall, low carb, pie baking needs! It will come in handy for sure.
Once the pie crust is made, it is time for the pumpkin pie filling. All you need to do to make a creamy, spicy pie filling is mix all of the ingredients together in a bowl and then pour them into the crust. Simple enough! We like to use a big whisk for this step to make sure there are no lumps or clumps in the filling. It only takes a few stirs to make the pumpkin filling smooth and ready to bake.
The pumpkin pie bakes for about 40 minutes. Once baked, the edges will just be turning brown and the center of the pie crust will no longer look wet. Instead, it will be firm to the touch and only slightly jiggly. Let the pumpkin pie cool completely before slicing and enjoying!
You may want to top the pumpkin pie with some keto whipped cream or serve it with a drizzle of keto maple syrup (yes, that exists!). This dessert is perfect for thanksgiving, any fall party or just to cook for yourself- you deserve a delicious slice of pumpkin pie! We hope you enjoy our recipe and happy fall, y’all!
| Servings: servings |
- 1 can pumpkin puree (15 oz)
- 1/2 cup heavy cream
- 2 eggs
- 2/3 cup So Nourished powdered erythritol
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups almond flour
- 2 tbsp So Nourished monk fruit erythritol sweetener
- 1/4 tsp salt
- 4 tbsp butter
- 1 egg yolk
- 1/4 tsp vanilla extract
- 1/2 tbsp plain gelatin
- 1 tbsp water
- Preheat your oven to 350 degrees F.
- Start by making the pie crust: In a large bowl, mix together the almond flour, monk fruit erythritol blend, and salt
- Add the butter to the flour mix and blend with your hands until small crumbles of butter form. The mix should look sandy.
- Add the egg and vanilla to the flour mix and stir into a smooth dough
- Combine the gelatin and water in a small bowl and then blend into the pie crust dough.
- Place the dough in a 9 inch pie pan and use your hands to press it into the pan, making a crust. Try to get the dough as even as possible in the bottom of the pan as well as up the sides.
- Bake the crust in the oven for 10 minutes or until it is slightly golden brown. Remove from the oven and let cool.
- Lower the oven temperature to 325 degrees F
- Place all of the ingredients for the pumpkin pie filling in a large bowl and whisk together until smooth and well blended.
- Pour the pumpkin pie filling into the par baked crust and then return the pie to the oven.
- Bake the pie for 40-50 minutes or until the center is set and no longer looks wet. The pie should still jiggle slightly but not be liquid.
- Remove the pie from the oven and let cool before slicing and serving.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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