keto pumpkin pie ketounity.com
Keto Recipes

Low Carb Keto Pumpkin Pie

This Keto Pumpkin Pie tastes and bakes JUST like the classic – you’re going to LOVE this!The nutty crust pairs excellently with the spicy, creamy filling, and everyone at the table will approve of this twist on pumpkin pie, so there’s no need to make more than one dessert. 

AuthorKetounityYields8 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

INGREDIENTS
For The Crust
 2 cups Almond Flour
 1/2 tsp Unflavored Gelatin
 1/4 tsp Salt
 2 Tbsp Coconut Flour
 3 Tbsp Cold Water
 1/2 cup Shortening or Butter, cold and cubed
 1 Tbsp Monk-fruit-sweetener
Pie Filling
 1 (15oz) can Pumpkin Puree (not pie filling)
 1/2 Cup Monk-fruit-sweetener
 2 lg Eggs
 3/4 cup Heavy Cream
 1/4 cup Water
 1 tsp Vanilla Extract
 2 tsp Pumpkin Pie Spice
Topping
 1/2 cup Heavy Cream
 2 Tbsp Allulose

INSTRUCTIONS
1

Combine Crust ingredients (except water) in a food processor and pulse until sand-like texture. Slowly add water while running food processor until dough forms (should only need 2-3 Tbsp).

2

Press crust into pie plate, evenly pressing down the bottom and up all the sides. Bake at 450°F for 10 minutes. Remove from oven and reduce oven temp to 350°F. The crust will puff up slightly. Gently press back down a little before adding pie filling.

3

Combine all Pie Filling ingredients and mix until smooth. Pour into par-baked pie crust. Bake at 350°F for 50-60 minutes or until center is mostly set and a knife inserted in the center comes out mostly clean. Cover the crust with tinfoil if it starts to brown too much before the pie is done baking.

4

Let cool at room temp for 1-2 hours, then cover and refrigerate 8 hours or overnight. Serve chilled, garnished with whipped cream.

5

To make the whipped cream, combine the Topping ingredients and beat with a hand mixer or electric whisk until fluffy and whipped to semi-stiff peaks. Pipe or spoon onto each pie slice.


Nutrition Facts

Servings 8


Amount Per Serving
Calories 460
% Daily Value *
Total Fat 42g65%
Total Carbohydrate 25g9%
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS
For The Crust
 2 cups Almond Flour
 1/2 tsp Unflavored Gelatin
 1/4 tsp Salt
 2 Tbsp Coconut Flour
 3 Tbsp Cold Water
 1/2 cup Shortening or Butter, cold and cubed
 1 Tbsp Monk-fruit-sweetener
Pie Filling
 1 (15oz) can Pumpkin Puree (not pie filling)
 1/2 Cup Monk-fruit-sweetener
 2 lg Eggs
 3/4 cup Heavy Cream
 1/4 cup Water
 1 tsp Vanilla Extract
 2 tsp Pumpkin Pie Spice
Topping
 1/2 cup Heavy Cream
 2 Tbsp Allulose

Directions

INSTRUCTIONS
1

Combine Crust ingredients (except water) in a food processor and pulse until sand-like texture. Slowly add water while running food processor until dough forms (should only need 2-3 Tbsp).

2

Press crust into pie plate, evenly pressing down the bottom and up all the sides. Bake at 450°F for 10 minutes. Remove from oven and reduce oven temp to 350°F. The crust will puff up slightly. Gently press back down a little before adding pie filling.

3

Combine all Pie Filling ingredients and mix until smooth. Pour into par-baked pie crust. Bake at 350°F for 50-60 minutes or until center is mostly set and a knife inserted in the center comes out mostly clean. Cover the crust with tinfoil if it starts to brown too much before the pie is done baking.

4

Let cool at room temp for 1-2 hours, then cover and refrigerate 8 hours or overnight. Serve chilled, garnished with whipped cream.

5

To make the whipped cream, combine the Topping ingredients and beat with a hand mixer or electric whisk until fluffy and whipped to semi-stiff peaks. Pipe or spoon onto each pie slice.

Keto Pumpkin Pie
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