Pumpkin Pie
Experience a delightfully different pumpkin pie that’s low carb and keto-friendly—yet no one will ever guess! This recipe allows you to enjoy a festive dessert on your Thanksgiving table that fits perfectly within a low-carb lifestyle, all while keeping your guests blissfully unaware of any differences. Indulge this year with no guilt or second thoughts.
Servings: 8 servings
Calories: 313kcal
Ingredients
For the Almond Flour Crust:
- 3 tablespoons erythritol
- 2 tablespoons coconut flour
- 1 ¼ cups almond flour
- 1 egg large
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ¼ cup melted butter unsalted
For the Pumpkin Pie filling:
- 3 eggs large
- 2 ½ teaspoons pumpkin pie spice
- 1 can pumpkin puree unsweetened (15 ounces)
- 1 teaspoon vanilla extract
- ¾ cup heavy cream
- ¾ cup brown sugar substitute Sukrin Gold is what I use
- ½ teaspoon cinnamon ground
- ½ teaspoon nutmeg ground
- ½ teaspoon kosher salt
- ½ cup pecans crushed (plus extra whole pecans for the top of the pie)
Instructions
Preparation Steps
- For the complete cooking process for the Almond Flour Pie Crust [we will need to link this] (keto pie crust), please be sure to visit the post.
- Allow the cooked pie crust to cool.
- While the crust is cooling, be sure your oven is still heated to 350F (175C)
- Take a fresh mixing bowl and add in the wet ingredients for the pumpkin pie filling (creamy pumpkin puree, eggs, heavy cream, vanilla extract). Using the electric mixer, mix on low speed for approximately 30 seconds.
- Next, add in the remaining ingredients for the pumpkin pie filling. Start mixing with the electric mixer on low speed until fully incorporated, then increase the speed gradually to maximum to bring some air into the mixture. The total mixing time should be approximately 2 minutes.
- Add the chopped pecans to the bottom of the pie crust in an even layer.
- Pour the pumpkin pie filling into the pie crust. Use a silicone spatula to get all of the filling out of the bowl. Using the same spatula, even the top of the pie.
Cooking Steps
- Place the pumpkin pie on the middle rack of the preheated oven. Bake the pie for 45-55 minutes or until the filling is set but slightly jiggly in the center. The edges should be puffed and firm when gently shaken.
- When the pie is ready, remove from the oven and allow to cool on the counter. Once cooled, place in the refrigerator to speed the setting process. The pie must set for at least 2 hours, but is best when set overnight.
- Slice into sections and enjoy with your favorite topping!
Notes
Have you made a pumpkin pie recipe like this one before? Let me know in the comments... also hit me up with questions and suggestions too!
Nutrition
Serving: 1piece | Calories: 313kcal | Carbohydrates: 7g | Protein: 8g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 378mg | Potassium: 86mg | Fiber: 3g | Sugar: 2g | Vitamin A: 649IU | Vitamin C: 0.4mg | Calcium: 76mg | Iron: 1mg
