Best Ever Keto Pumpkin Pie
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5.0
6 reviews
Excellent
Best Ever Keto Pumpkin Pie
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Keto pumpkin pie is the sugar-free dessert you've been craving for Thanksgiving! With a buttery crust and creamy, velvety-smooth filling, it provides all the classic flavors you love without the unnecessary carbs.
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Ingredients
Crust:
- 1 cup almond flour You can replace this with other nut flour like cashew, macadamia, walnut, hazelnut, or pecan.
- ½ cup coconut flour plus more for dusting (You can use just almond flour, but you will need almost double the amount).
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter (very cold ), cut into cubes (Ghee or coconut oil will also work). Or 1 stick of butter
- 3 tablespoons cream cheese (very cold)
- 1 large egg lightly beaten (For an egg-free option, you can try a flax egg:1 tablespoon flaxseed meal + 2 ½ tablespoons water), though it will alter the texture slightly.
- nonstick cooking spray for the pie dish (Or, butter, coconut oil, or parchment paper).
Filling:
- 15 oz can pumpkin puree You can also make your own if you prefer. Please check this method for peeling pumpkin easily. There you’ll find out how to cut, cook a pumpkin either in the microwave or oven, and peel it. Then, you can mash it to make a purée
- 1 cup heavy cream Coconut cream will also work as a dairy-free alternative.
- 1 cup Granulated Erythritol ,or Brown Swerve. See Chef's Notes - Other keto-friendly sweeteners like monk fruit or allulose can be substituted, but be sure to adjust for sweetness levels as they can vary.
- 1 teaspoon pumpkin pie spice If it’s unavailable, make your own by mixing cinnamon, ginger, nutmeg, and cloves.
- ¼ teaspoon allspice You can also just use extra pumpkin spice.
- 1 teaspoon pure vanilla extract Almond extract or maple extract can be swapped in for a unique flavor.
- ½ teaspoon kosher salt
- 3 large eggs
Whipped Cream (OPTIONAL):
- 1 cup heavy cream Or, you can make coconut whipped cream.
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Instructions
- Make the crust: In a food processor, pulse the almond flour, coconut flour, and salt together until combined. Then, add butter and cream cheese, pulsing until the mixture is crumbly (with pea-size pieces of butter). Combine the egg and pulse just until the dough comes together. It will look lumpy yet combined.
- Place the dough onto the center of a sheet of plastic wrap and form into a ball. Pat it into a disc and wrap it tightly in the plastic. Refrigerate until chilled (for at least 1 hour or overnight).
- Spray a 9-inch pie dish lightly with nonstick cooking spray. Then, dust a sheet of parchment lightly with coconut flour and place the chilled dough in the center of the paper. Dust the top lightly with more coconut flour and place a second sheet of parchment paper on top.
- Using a rolling pin, gently roll the dough into a round (big enough to fit in the greased pie dish). TIP: If the dough cracks or breaks; just press the cracks back together with your fingers. If it becomes too warm to transfer to the pie dish, place the parchment paper on a baking sheet and refrigerate the dough until chilled and able to transfer to the dish.
- Use the parchment to help you transfer the dough to the prepared pie dish. Trim and crimp the eggs. Freeze it for 30-60 minutes.
- Prepare the filling: Preheat the oven to 375 degrees F. In a saucepan, stir together the pumpkin purée, sweetener, and spices over medium heat. Once the mixture steams, stirring constantly for 5 minutes to remove excess moisture and make the spices bloom.
- Remove from the heat and scrape the mixture into a bowl. Add the cream and vanilla and whisk until combined. Then, whisk the eggs in, one by one, mixing just enough to combine. NOTE: Do NOT overmix, otherwise, it will aerate the mixture and may cause your pie filling to crack.
- Place the frozen pie crust into a larger (and deeper) baking dish. Cover the edges of the pie crust loosely with foil and pour the filling into the center of the pie dish.
- Carefully, pour boiling water into the larger pan, making sure the water is halfway up outside the pie pan. Transfer it to the middle rack of the oven and bake for 45-50 minutes.
- Gently remove the aluminum foil from the edges and allow the pie to bake for an additional 5-10 minutes, or until the edges are deep golden brown and the filling is set about 2 inches from the edges and slightly jiggly in the center.
- Carefully transfer the baking pan to a rack and let it cool completely. Serve chilled with whipped cream on top.
- For the whipped cream: Just before serving, add the cream to a large bowl and beat with a hand mixer until stiff peaks form. You may either spread on top of the pie and sprinkle just a little of the pumpkin pie spice or pipe the whipped cream on top of the filling.
Notes
- Additional time (Inactive):
- Additional time (Inactive):
- Additional time (Inactive):
- Additional time (Inactive):
- Chilling times: 60 minutes
- Chilling times: 60 minutes
- Chilling times: 60 minutes
- Freezing time: 30 minutes
- Freezing time: 30 minutes
- Freezing time: 30 minutes
- Cooling time: 60 minutes
- Cooling time: 60 minutes
- Cooling time: 60 minutes
- CHEF’S NOTES: As the pie cools, if you notice a cloudy white film form on the surface because of the erythritol sweetener, use a small amount of water to brush the surface lightly before topping the pie with the whipped cream. Allulose and monk fruit, another sugar substitute, don’t cause the same result.
- To decrease the amount of total carbs from 37.7g to 30 g per slice make this keto pumpkin pie crustless. The number of calories will also decrease from 332 to 95 calories per slice.
- How to Store
- How to Store
- How to Store
- Fridge:
- Fridge:
- Fridge:
- Store the leftovers in the fridge in an airtight container for up to
- Store the leftovers in the fridge in an airtight container for up to
- Store the leftovers in the fridge in an airtight container for up to
- 5 days
- 5 days
- 5 days
- .
- .
- .
- Freezer:
- Freezer:
- Freezer:
- S
- S
- S
- tore this keto pumpkin pie in the freezer.
- tore this keto pumpkin pie in the freezer.
- tore this keto pumpkin pie in the freezer.
- For this,
- For this,
- For this,
- wrap the pie slices in
- wrap the pie slices in
- wrap the pie slices in
- more than one layer of
- more than one layer of
- more than one layer of
- plastic
- plastic
- plastic
- wrap and then with one with a single layer of aluminum foil in order to s
- wrap and then with one with a single layer of aluminum foil in order to s
- wrap and then with one with a single layer of aluminum foil in order to s
- tore them in the freezer for up to one month.
- tore them in the freezer for up to one month.
- tore them in the freezer for up to one month.
- Thawing: To defrost, place the pie in the fridge for a few hours or overnight.
- Thawing: To defrost, place the pie in the fridge for a few hours or overnight.
- Thawing:
- To defrost, place the pie in the
- fridge
- for a few hours or overnight.
- Chilling times: 60 minutes
- Freezing time: 30 minutes
- Cooling time: 60 minutes
- Fridge: Store the leftovers in the fridge in an airtight container for up to 5 days.
- Freezer: Store this keto pumpkin pie in the freezer. For this, wrap the pie slices in more than one layer of plastic wrap and then with one with a single layer of aluminum foil in order to store them in the freezer for up to one month.
- Thawing: To defrost, place the pie in the fridge for a few hours or overnight.
Nutrition Information
Show Details
Calories
332.8kcal
(17%)
Carbohydrates
37.7g
(13%)
Protein
8.3g
(17%)
Fat
28.9g
(44%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1.2g
Monounsaturated Fat
5.6g
Trans Fat
0.5g
Cholesterol
134.2mg
(45%)
Sodium
379.1mg
(16%)
Potassium
167.6mg
(5%)
Fiber
5.7g
(23%)
Sugar
3.6g
(7%)
Vitamin A
9033.9IU
(181%)
Vitamin C
2.4mg
(3%)
Calcium
76.3mg
(8%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 3328 kcal
% Daily Value*
| Calories | 332.8kcal | 17% |
| Carbohydrates | 37.7g | 13% |
| Protein | 8.3g | 17% |
| Fat | 28.9g | 44% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 5.6g | 28% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 134.2mg | 45% |
| Sodium | 379.1mg | 16% |
| Potassium | 167.6mg | 4% |
| Fiber | 5.7g | 23% |
| Sugar | 3.6g | 7% |
| Vitamin A | 9033.9IU | 181% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 76.3mg | 8% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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