Keto Pumpkin Pie
A delicious keto pumpkin pie in time for the holiday season. All your favorite pumpkin spices in this creamy, custard filling with an almond flour crust.
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Servings: 8 slices
Calories: 369.6kcal
Equipment
- 9 inch pie dish
Ingredients
Pumpkin Pie Filling
- 15 ounce Can of pumpkin
- 1/2 cup heavy cream
- 4 tablespoon browned butter optional
- 3/4 cup keto sweetener I used Besti Brown Sugar
- 1 teaspoon liquid monk fruit optional
- 3 large egg
Pumpkin Spice Mix
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon clove
- 1/4 teaspoon nutmeg
Instructions
- Make almond flour pie crust first. If making crustless skip that step. If making into bars see notes below for crust measurements.
- Preheat oven to 350°F
- Browned butter is optional. But, if using make that now to allow it to cool.
- In a mixing bowl add all pumpkin pie filling ingredients including the pumpkin spice mix.
- Using a hand mixer, mix until combined and smooth
- Now, pour into cooled pie crust then cover with aluminum foil. The foil protects the crust. Bake for 40 minutes covered. Remove cover then bake another 30 minutes or until pie is set.
- To tell if it's done or not the entire pie will look set not wet or jiggly.
- Once set remove and allow to cool fully. Then, cover and place in the refridgerator for at least 2 hours for the pie to fully set. Serve.
Notes
Helpful Recipe Tips
- Refrigerate, this is important to allow the custard to truly set. Very similar to cheesecake, you have to refrigerate it for the right texture.
- Best sweetener, you can use any sweetener but I suggest Besti brown sugar alternative because there is no aftertaste and it brings that more authentic flavor to it.
- Make keto pumpkin pie bars, simply use a 8x8 baking pan and the almond flour crust measurements here. Pie filling measurements remain the same.
Nutrition
Serving: 1slice | Calories: 369.6kcal | Carbohydrates: 10.5g | Protein: 10.1g | Fat: 33.8g | Saturated Fat: 12.7g | Trans Fat: 0.7g | Cholesterol: 140.6mg | Sodium: 131.9mg | Fiber: 4.6g | Sugar: 3.7g
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