Keto Pumpkin Pie

easyhealthyrecipes.com/keto-pumpkin-pie/

Creamy pumpkin filling, cozy spices, and an easy almond flour crust that holds together make this keto pumpkin pie taste so much like the real thing! Your guests will love it.

Prep: 15

Cook: 55

Chill Time: 3

Total: 6 10

Recipe makes approximately 8

Equipment Needed

9-inch pie dish
Mixing bowls
whisk

Ingredients Needed

Almond Flour Crust

2 cups blanched almond flour (finely ground)
¼ cup unsalted butter (melted)
1 large egg
2 tablespoons powdered erythritol
¼ teaspoon salt

Pumpkin Filling

1 15-ounce can unsweetened pumpkin puree
3 large eggs
¾ cup powdered erythritol
¾ cup heavy cream
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
¼ teaspoon salt

Get Recipe Ingredients

Instructions

Bake the Almond Crust

Preheat the oven to 350°F. In a mixing bowl, stir together 2 cups almond flour, ¼ cup melted unsalted butter, 1 large egg, 2 tablespoons powdered erythritol, and ¼ teaspoon salt until a dough forms. Press firmly and evenly over the bottom and up the sides of a 9-inch pie dish.
Prick the bottom lightly a few times with a fork. Bake for 10 minutes, until just barely golden.
Let cool slightly while preparing the filling. Leave the oven at 350°F.

Prepare the Pumpkin Pie Filling

In a second mixing bowl, whisk together 1 (15-ounce) can pumpkin puree, 3 large eggs, ¾ cup powdered erythritol, ¾ cup heavy cream, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice, and ¼ teaspoon salt until smooth.
Pour the filling into the pre-baked crust and smooth the top.
Bake for 45 minutes, checking at 40 minutes. The edges should be set and the center should have a slight jiggle rather than look liquid. If the crust edges brown too quickly, cover them with foil or a pie shield.
Transfer the pie to a cooling rack. Allow to cool, then refrigerate within 2 hours of removing it from the oven, even if it is still slightly warm.
Chill for at least 3 hours, or until thoroughly cold and set. Slice into 8 servings.

Recipe Notes

Make it dairy-free: Replace the ¼ cup butter with dairy-free butter and the ¾ cup heavy cream with unsweetened full-fat coconut cream. Expect some coconut flavor, and the texture might be different. This variation has not been tested.

Sweetener substitute: Powdered monk fruit–allulose sweetener, such as Besti, is a good sub for powdered erythritol.

Total time: Don’t let the 6-hour total put you off! That includes up to 2 hours of cooling and at least 3 hours of chilling. Active prep takes just 15 minutes, and baking takes about 55 minutes.

Nutrition Info (Approximate)