Keto Pumpkin Pie
Whether you're planning a fall dinner, a Thanksgiving feast, or just want to treat yourself to a cozy dessert, this recipe is both festive and functional.
Equipment
- 9-inch pie pan
- Mixing bowls (2)
- Measuring cups and spoons
- Whisk
- Spatula
- Oven
- Cooling Rack
Ingredients
For the Almond Flour Crust:
- 1 ½ cups almond flour
- 3 tablespoons melted butter
- 1 tablespoon powdered erythritol or preferred sweetener
- ½ teaspoon vanilla extract
- Pinch of salt
For the Pumpkin Pie Filling:
- 1 ¾ cups canned pumpkin puree
- ¾ cup heavy cream
- ½ cup powdered erythritol or monk fruit blend
- 2 large eggs
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Place your oven rack in the center position for even baking.
- Pro Tip: Preheating fully ensures your crust starts cooking right away and doesn't turn soggy.
Step 2: Make the Almond Flour Crust
- In a medium mixing bowl, combine 1 ½ cups almond flour, 3 tablespoons melted butter, 1 tablespoon powdered erythritol, ½ teaspoon vanilla extract, and a pinch of salt.
- Stir together with a fork or spatula until the mixture resembles coarse, damp sand.
- Transfer the mixture to a 9-inch pie pan and press it in evenly across the bottom and up the sides. Use your fingers or the bottom of a flat measuring cup to press it down tightly.
- Pro Tip: Firmly pressing the crust into the pan helps it hold together better after baking.
Step 3: Par-Bake the Crust
- Place the crust in the preheated oven and bake for 8–10 minutes, or until it's just starting to turn lightly golden.
- Remove and let it cool slightly while you make the filling.
- Pro Tip: Don’t overbake here—it’ll continue baking once the filling is added.
Step 4: Make the Pumpkin Filling
- In a large mixing bowl, whisk together:
- 1 ¾ cups pumpkin puree
- ¾ cup heavy cream
- ½ cup powdered erythritol
- 2 large eggs
- 1 ½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, and ½ tsp vanilla extract
- Add a pinch of salt to balance the sweetness.
- Whisk until completely smooth and evenly combined. No lumps!
- Pro Tip: Whisk continuously to prevent clumps and ensure a silky filling texture.
Step 5: Fill the Crust & Bake
- Pour the pumpkin filling into the slightly cooled crust.
- Gently tap the pie pan on the counter to release air bubbles and smooth the top with a spatula if needed.
- Bake at 350°F (175°C) for 45–55 minutes, or until the edges are set and the center is just slightly jiggly.
- Pro Tip: If the crust edges start to brown too quickly, loosely cover them with foil halfway through baking.
Step 6: Cool and Chill
- Remove the pie from the oven and place it on a cooling rack.
- Let it cool to room temperature—about 1–2 hours.
- Then transfer to the fridge and chill for at least 4 hours, or preferably overnight, to fully set.
- Pro Tip: Chilling is key! It firms up the filling and improves the flavor. Don’t skip this step.
Notes
Nutritional Value (Per Slice, approx.):
- Calories: 280
- Fat: 25g
- Carbohydrates: 7g
- Fiber: 3g
- Net Carbs: 4g
- Protein: 6g