The Best, Low Carb Keto Pumpkin Pie

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

Keto Pumpkin Pie

We promise you won't tell that this keto pumpkin pie is low carb or uses alternative sweeteners. From crust to filling - it's perfect!
4.67 from 3 votes
Course Dessert
Cuisine American
Servings 8
Calories 321 kcal

Ingredients
  

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

Instructions
 

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.

Nutrition

Calories: 321kcalCarbohydrates: 12gProtein: 7gFat: 29gSaturated Fat: 14gCholesterol: 120mgSodium: 290mgPotassium: 153mgFiber: 5gSugar: 3gVitamin A: 9027IUVitamin C: 2mgCalcium: 76mgIron: 2mg
Keyword pies, thanksgiving
Tried this recipe?Let us know how it was!
Lolita Carrico
Lolita Carrico
Exploring the art of graceful aging, I share my journey and tips on wellness, beauty, and nutrition for women embracing their vibrant 40s and beyond.

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Comments

  1. 5 stars
    Wow. You were not exaggerating. I made this last night and my whole family devoured it and no one could tell it was a low carb recipe. That crust is brilliant. I didn?t use the cardamom because I didn?t have it but it came out amazing.

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