If you’re a fan of pumpkin pie, you absolutely have to try this Keto Pumpkin Pie recipe. Using freshly roasted pumpkins elevates the flavor, adding a sweet and smoky depth that canned pumpkin puree just can’t match.
However, for convenience, you can still use canned pumpkin puree. This pie is smooth, creamy, and bursting with flavor, all encased in a buttery, flaky, and crispy crust. This keto-friendly pumpkin pie is sure to impress, perfect for fall gatherings or a cozy dessert.
Ingredients
For the Crust
- Almond flour
- Cold cubed unsalted butter
- Whole egg
- Salt
For the Filling
- Fresh or canned pumpkin puree
- Whipping or heavy cream
- Whole eggs
- Monk fruit sweetener (adjust to taste)
- Salt
- Ground cinnamon
- Ground ginger
- Ground nutmeg (or pumpkin pie spice)
Instructions
- Preheat the oven to 350°F (180°C).
- Prepare the crust:
- In a bowl, combine almond flour and salt.
- Add cold butter and mash into smaller pieces using your fingers, a pastry cutter, or a food processor.
- Once crumbly, add the egg and mix with a spatula until a dough forms.
- Transfer the dough to a greased 9-inch pie or quiche pan with a removable bottom. Spread the dough evenly.
- Prick some holes with a fork and freeze the dough for 15 minutes.
- After freezing, cover the dough with parchment paper and add weights.
- Blind-bake the dough for 15 minutes. Remove paper and weights, then bake for another 15 minutes. Tent with foil if needed to prevent over-browning. Set aside.
- Prepare the pumpkin filling:
- Cut the pumpkin in half, remove seeds, and cut into chunks. Place on a baking tray, sprinkle with salt, and bake at 400°F (200°C) for 30-40 minutes or until tender.
- Cool slightly, remove flesh from skin, and blend until smooth.
- In a bowl, whisk together sweetener and eggs. Add pumpkin puree, spices, salt, and cream, whisking until well combined. Pour onto the crust.
- Bake at 340°F (170°C) for 20-25 minutes or until the top feels firm.
- Cool before slicing. Refrigerate leftovers for up to a week and reheat in the oven to crisp up the crust.
Conclusion
Enjoy the rich, creamy goodness of Keto Pumpkin Pie, a perfect way to celebrate the flavors of fall while staying true to your low-carb lifestyle.
This pie combines a buttery, flaky crust with a smooth and flavorful pumpkin filling, making it a standout dessert for any occasion.
Whether you use freshly roasted pumpkins or opt for the convenience of canned puree, this recipe promises a delightful and satisfying treat. Store it in the fridge and reheat as needed to enjoy this delicious pie all week long. Happy baking!
Keto Pumpkin Pie
Indulge in the flavors of fall with our Keto Pumpkin Pie. This dessert features a rich, creamy pumpkin filling nestled in a buttery, flaky crust, making it a perfect low-carb treat.
Ingredients
For the Crust
- 240g (2 cups) almond flour
- 80g (1/3 cup) cold cubed unsalted butter
- 1 large whole egg
- 1/4 to 1/2 tsp salt
For the Filling
- 365g (1.6 cups) fresh or canned pumpkin puree
- 240ml (1 cup) whipping or heavy cream
- 3 large whole eggs
- 50g (1/4 cup) monk fruit sweetener (adjust to taste)
- 1/4 to 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg (or 2 tsp pumpkin pie spice)
Instructions
- Preheat the oven to 350°F (180°C).
Prepare the crust:
- In a bowl, combine almond flour and salt.
- Add cold butter and mash into smaller pieces using your fingers, a pastry cutter, or a food processor.
- Once crumbly, add the egg and mix with a spatula until a dough forms.
- Transfer the dough to a greased 9-inch pie or quiche pan with a removable bottom. Spread the dough evenly.
- Prick some holes with a fork and freeze the dough for 15 minutes.
- After freezing, cover the dough with parchment paper and add weights.
- Blind-bake the dough for 15 minutes. Remove paper and weights, then bake for another 15 minutes. Tent with foil if needed to prevent over-browning. Set aside.
Prepare the pumpkin filling:
- Cut the pumpkin in half, remove seeds, and cut into chunks. Place on a baking tray, sprinkle with salt, and bake at 400°F (200°C) for 30-40 minutes or until tender.
- Cool slightly, remove flesh from skin, and blend until smooth.
- In a bowl, whisk together sweetener and eggs. Add pumpkin puree, spices, salt, and cream, whisking until well combined. Pour onto the crust.
- Bake at 340°F (170°C) for 20-25 minutes or until the top feels firm.
- Cool before slicing. Refrigerate leftovers for up to a week and reheat in the oven to crisp up the crust.
Nutrition Information:
Yield: 12 Serving Size: per servingAmount Per Serving:Calories: 160Total Fat: 14.3gSaturated Fat: 7gCholesterol: 68mgSodium: 120mgCarbohydrates: 5.4gFiber: 2.3gProtein: 5.1g