Keto Pumpkin Pie

Name: Keto Pumpkin Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 8 ounce cream cheese; 1 3/4 cup pumpkin puree; 3/4 cup monk fruit or sugar-free alternative; 5 large eggs; 3 teaspoons pumpkin pie spice; 1 1/2 teaspoons vanilla extract; Crust; 3/4 cup coconut flour; 2 tablespoons monk fruit or sugar alternative; 1/8 teaspoon kosher salt; 2 large eggs; 3 tablespoons coconut oil; 1 1/2 teaspoons vanilla extract

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4.9

60 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
8 servings
Calories
304 kcal
Course
Dessert
Cuisine
American

Keto Pumpkin Pie

Francis Bryant

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Low carb pumpkin pie made with all the traditional holiday fall spice. This easy recipe is suitable for keto and gluten-free diets.

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Ingredients

Servings

8 ounce cream cheese
1 3/4 cup pumpkin puree
3/4 cup monk fruit or sugar-free alternative
5 large eggs
3 teaspoons pumpkin pie spice
1 1/2 teaspoons vanilla extract
Crust
3/4 cup coconut flour
2 tablespoons monk fruit or sugar alternative
1/8 teaspoon kosher salt
2 large eggs room temperature
3 tablespoons coconut oil melted and cooled
1 1/2 teaspoons vanilla extract

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Instructions

Coconut Pie Crust

Preheat oven to 350 degrees. Lightly grease 8-9 inch pie plate and set aside.
In a medium bowl whisk together coconut flour, sweetener and salt
In a small bowl beat the eggs, coconut oil and vanilla together. Fold into dry ingredients and let sit for a couple of minutes. Mix until dough forms and all ingredients hold together.
Place between to sheets of parchment paper and with a rolling pin flatten to the approximate size of the pie plate.
Remove top sheet of parchment paper and gently flip the crust into the prepared pie plate.
Press into plate and gently pierce the pie crust with a fork.
Bake for approximately 5 minutes to set the crust.

Pumpkin Pie Filling

In a large mixing bowl beat cream cheese with an electric mixer until smooth.
Add the pumpkin puree, pumpkin pie spice and vanilla. Mix well.
Beat in eggs one at a time until all the ingredients are incorporated.
Pour into prepared pie plate and bake for approximately 40 minutes or until the center is not jiggly.
Cool before serving.
Top with whipped cream or pecan halves.