This Keto Pumpkin Pie is a rich and smooth dessert bursting with incredible flavor, perfectly complemented by a homemade pie crust.
Keto Pumpkin Pie, a delightful and indulgent dessert, offers a low-carb and sugar-free twist to the classic fall favorite. This delectable treat brings together the warm and comforting flavors of pumpkin, combined with a rich and smooth texture that melts in your mouth. Though it abstains from traditional ingredients like gluten, sugar, and preservatives, its taste remains extraordinary, rivaling even the store-bought or homemade alternatives. With its nutrient-dense profile, this pumpkin pie can captivate the taste buds of both pumpkin pie enthusiasts and those on a keto lifestyle. Enjoying a slice of this Keto Pumpkin Pie is like savoring a moment of pure autumnal bliss.
INGREDIENTS YOU NEED
Crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 tbsp monk fruit or granulated sweetener of choice
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp apple cider vinegar
- 1/3 cup unsalted butter cold and cubed
- 1 large egg
Pie Filling:
- 15 oz pumpkin puree
- 2/3 cups almond milk
- 7 tbsp monk fruit or granulated sweetener of choice
- 2 tsp vanilla extract
- 1 tbsp pumpkin spice
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 large eggs room temperature
- 1 egg yolk room temperature
Instructions To Make Keto Pumpkin Pie
Crust:
- In a food processor add your almond flour, coconut flour, monk fruit, salt, baking powder, xanthan gum, apple cider vinegar, and butter. Pulse until you get a crumbly mixture. Add in your egg and pulse until a dough forms.
- Form a ball of dough in plastic wrap. Freeze your dough for 30 minutes.
- Preheat your oven to 350 degrees F and grease a 9 inch pie dish, set aside.
- Remove your dough from the freezer. Place the dough on top of a large piece of parchment paper, then place a second large piece of parchment paper on top of your dough. Using a rolling pin, roll out the dough until it is around 11 inches wide (round). If your dough is too soft place in your freezer again for 15 minutes. Carefully place your crust in the bottom of your prepared pie dish, push the dough down and close any cracks that may have formed. Using a fork, poke holes all over your crust. Cover the edges of your crust with tinfoil and bake for 20 minutes. Remove from oven and allow to cool while you make your filling.
Pie Filling:
- Whisk all ingredients except eggs, then whisk in eggs and egg yolk 1 at a time.
- Pour filling into your partially baked crust, making sure it is even. Still have your crust (JUST the crust edges) covered with aluminum foil and bake (at 375) for 55-65 minutes, or until center is just nearly set (slightly jiggly in the middle). Your crust should be a deep golden brown.
- Allow to cool completely at room temperature. Once cooled, serve and enjoy!
Keto Pumpkin Pie
Ingredients
Crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 tbsp monk fruit or granulated sweetener of choice
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp apple cider vinegar
- 1/3 cup unsalted butter cold and cubed
- 1 large egg
Pumpkin Pie Filling:
- 15 oz pumpkin puree
- 2/3 cups almond milk
- 7 tbsp monk fruit or granulated sweetener of choice
- 2 tsp vanilla extract
- 1 tbsp pumpkin spice
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 large eggs room temperature
- 1 egg yolk room temperature
Instructions
Crust:
- In a food processor add your almond flour, coconut flour, monk fruit, salt, baking powder, xanthan gum, apple cider vinegar, and butter. Pulse until you get a crumbly mixture. Add in your egg and pulse until a dough forms.
- Form a ball of dough in plastic wrap. Freeze your dough for 30 minutes.
- Preheat your oven to 350 degrees F and grease a 9 inch pie dish, set aside.
- Remove your dough from the freezer. Place the dough on top of a large piece of parchment paper, then place a second large piece of parchment paper on top of your dough. Using a rolling pin, roll out the dough until it is around 11 inches wide (round). If your dough is too soft place in your freezer again for 15 minutes. Carefully place your crust in the bottom of your prepared pie dish, push the dough down and close any cracks that may have formed. Using a fork, poke holes all over your crust. Cover the edges of your crust with tinfoil and bake for 20 minutes. Remove from oven and allow to cool while you make your filling.
Pie Filling:
- Whisk all ingredients except eggs, then whisk in eggs and egg yolk 1 at a time.
- Pour filling into your partially baked crust, making sure it is even. Still have your crust (JUST the crust edges) covered with aluminum foil and bake (at 375) for 55-65 minutes, or until center is just nearly set (slightly jiggly in the middle). Your crust should be a deep golden brown.
- Allow to cool completely at room temperature. Once cooled, serve and enjoy!
Notes
Nutrition
Frequently Asked Questions About Keto Pumpkin Pie
Yes! Like other keto vegetables, pumpkin has lower total carbs and a healthy amount of fiber in every serving.
Yes! Freeze in a shallow airtight container for up to 6 months
Yes, pumpkin pie needs to be stored in the refrigerator. It is advises that all “egg rich pies” must be kept refrigerated after baking and cooling.
One slice of pumpkin pie contains more than the recommended daily value of vitamin A, which benefits eyesight and the immune system. Pumpkin filling also has potassium, vitamin C and iron.
More Recipes You Might Enjoy:
- Easy Baked Sugar Free Gluten Free Keto Pumpkin Donuts
- Healthy Baked Gluten Free Sugar Free Apple Cider Donuts
- Easy Keto Vegan Soft Caramels
- Easy Moist Gluten Free Sugar Free Pumpkin Bread
- Gluten Free Sugar Free Apple Caramel Cheesecake
- Gluten Free Sugar Free Apple Bundt Cake With Cream Cheese Frosting
- Sugar Free Keto Pumpkin Spice
- Quick and Easy Keto Stovetop Candied Pecans
- Gluten Free Low Carb Cinnamon Bread
- Fall Recipes
- Fruit Recipes
- Winter Recipes
seriously so good! I made it for my family and they didn’t believe my when I said it was sugar free
So happy to hear that!