For a boo-tiful holiday dessert that’s low in carbs, why not whip up this easy Keto Pumpkin Pie for Halloween or Thanksgiving? The pumpkin is a symbol of harvest time, but we like it all year round. The fall season is all about pumpkin spice, from java to desserts. If you are on the keto diet, can you partake? The good news is, yes! Pumpkin can be keto-friendly without sacrificing flavor. Pumpkin boasts extra vitamins, minerals and fiber, and this easy keto pumpkin pie recipe is low on sugar.
Early American settlers of New England’s Plymouth Colony may have made pumpkin pies, of sorts, without crusts. They stewed pumpkins or filled a hollowed out pumpkin shell with milk, honey, and spices, and then baked it in hot ashes. This almond flour crust is rich in vitamin E and other antioxidants and is an excellent source of manganese, magnesium, copper, calcium, and iron.
EASY KETO PUMPKIN PIE WITH ALMOND FLOUR CRUST
Pie Crust Ingredients
- 1 1/2 c. almond flour
- 3 tbsp. coconut flour
- 1/4 tsp. baking powder
- 1/4 tsp. kosher salt
- 4 tbsp. butter, melted
- 1 large egg, beaten
Directions
- Preheat oven to 350°.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- Add melted butter and egg and stir until a dough forms.
- Press dough evenly into a 9” pie plate, then use a fork to poke holes all over crust.
- Bake until lightly golden, 10 minutes.
Pumpkin Filling Ingredients
- 1 (15-oz.) can pumpkin puree
- 1 c. heavy cream (or coconut cream)
- 1/2 c. packed keto-friendly brown sugar
- 3 large eggs, beaten
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. kosher salt
- 1 tsp. pure vanilla extract
- Whipped cream, for serving (optional)
Make The Pie
- In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, spices, and vanilla until smooth.
- Pour pumpkin mixture into lightly baked crust.
- Bake at 350 degrees until filling is slightly jiggly in the middle and crust is golden, 45 to 50 minutes.
- Turn off oven and prop door open. Let pie cool in oven for 1 hour, then refrigerate until ready to serve.
- Serve with whipped cream, if desired.
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