My older son loves pumpkin pie – Fall is his favorite time of year because with it comes pumpkin pie. Seriously. For the last few years since I went on a ketogenic diet, even though I always make a huge, delicious Thanksgiving dinner, I usually made a few keto Thanksgiving side dishes for myself and make traditional desserts and haven’t tried to make low carb, keto pumpkin pie.
However, my sons both went sugar free this year – not necessarily keto – but they have cut refined sugar out of their diets which is a huge step forward for their long-term health. So, to “practice” for this year’s Thanksgiving feast, this weekend, I made a keto pumpkin pie (and pumpkin muffins with the extra puree) that turned out so well literally you would NEVER KNOW it’s low carb. I plan to test it with my non-keto family members on Thanksgiving, however in our small three-person household, we all were blown away with this low carb pumpkin pie recipe.
The crust for this keto pie is also spectacular – I have experimented with a few different recipes to come up with my own version and it’s flaky but also sturdy enough to hold up to the dense pumpkin filling.
I used a combination of Swerve granulated sugar and Lakanto golden sweetener (a brown sugar substitute) along with a hint of cardamom in the keto pumpkin pie filling which turned out the perfect sweetness and flavor – you can do without the cardamom. I use cardamom in almost everything because I love the flavor! I added some keto whipped cream on top which is simple to make, just take a cup of heavy cream and beat with a hand mixer until thick – and a couple of drops of stevia while whipping for a lightly sweet and perfect pie topper.
Keto Pumpkin Pie
FOR THE CRUST
- 1 cup almond flour
- 5 tablespoons coconut flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
- 4 ounces unsalted butter cut into cubes and cold
- 4 tablespoons cream cheese cold
- 1 large egg cold
- 1 teaspoon apple cider vinegar
FOR THE FILLING
- 1 can Pumpkin puree 15 ounces
- 1/2 cup Heavy cream
- 2 large eggs room temperature
- 1/3 cup Powdered Swerve sweetener or your favorite powdered sweetener
- 1/3 cup Lakanto Golden Monkfruit sweetener or your favorite brown sugar substitute
- 2 tsp Pumpkin pie spice
- 1/8 tsp ground Cardamom
- 1/4 tsp pink salt
- 1 tsp Vanilla extract
TO PREPARE THE CRUST
- Add almond flour, coconut flour, xanthan gum and salt into food processor and mix until combined - just a few pulses.
- Add butter and cream cheese and pulse until crumbs form - another 3 -4 pulses.
- Add in egg and vinegar until the dough becomes uniform - but don't over process! Stop when you see the dough forming and then turn it out on a sheet of plastic wrap to knead into a ball.
- Wrap and place in the fridge for about an hour.
- Preheat oven to 390℉ and spray a pie dish lightly with cooking spray.
- Remove the dough ball from the fridge and unwrap.
- Place the ball between two large pieces of parchment paper, and at first, use your hands (I actually use my forearms) to flatten the dough out to about 1/2 inch thick. Then, using a rolling pin, continue to roll it out until it's 1/4 inch thick. I flipped it over midway through rolling, though this isn't necessary.
- Carefully remove one side of the parchment paper and place the pie dish upside down directly on the dough.
- Carefully slide your hand under the parchment under the dish and dough, and then gently flip the dish over.
- Press the dough into the pan (with the top piece of parchment still on) until you've pressed the dough into the pie dish properly, then slowly peel back the parchment - you may have to do this in pieces!
- The dough will be soft, so you can press any parts that break back in place.
- Use any extra that hangs over to create a thicker edge at the rim of your pie dish.
- Bake at 390°F for 14 minutes, until just browned.
- Remove from oven and let cool completely.
TO PREPARE THE FILLING
- Reduce oven temperature to 325℉.
- In a large bowl, combine all filling ingredients and beat until smooth.
- Once the crust is completely cooled, pour in the filling.
- Cover the edges of the pie crust with aluminum foil to prevent burning.
- Bake for 45 - 60 minutes. The keto pumpkin pie is ready to remove form the oven when the edges are set and the middle is a bit soft and still jiggly.
- Remove from oven and let cool completely. Once cool, place in the fridge for at least an hour, preferably overnight.
- Serve with fresh whipped cream and sprinkle of cinnamon.