Keto Pumpkin Pie

by Clean Keto Lifestyle

 Keto Pumpkin Pie is a holiday classic and the true staple of autumn. This warm and golden pie features delicious pumpkin filling surrounded by a buttery crust. This pie is keto, low-carb, grain-free, and gluten-free!


Clean Keto Pumpkin Pie

Keto Pumpkin Pie

It's not fall without the most classic Thanksgiving dessert: Pumpkin Pie!

Many pumpkin pie recipes – or any pie recipes, for that matter – are loaded with sugar and refined grains. They may taste great, but they leave you feeling sluggish and on a glu-coaster towards a sugar crash.

This Keto Pumpkin Pie recipe is low-carb, gluten-free, and refined-sugar-free!

It's made with almond flour and coconut flour, so the crust is full of healthy fats and nutrients that will fill you up and keep you in ketosis.

This is one fall dessert you don't have to feel guilty about eating!

Clean Keto Pumpkin Pie

Main Ingredients in Keto Pumpkin Pie

First things things first, gather all of your ingredients and measure them out.

You will probably have most of the ingredients on hand in your pantry or fridge.

Here is a quick list of what you need:

Pantry Items

Fridge Items

  • Heavy cream
  • Butter
  • Cream cheese
  • Eggs

Clean Keto Pumpkin Pie

How to Make Keto Pumpkin Pie

This pumpkin pie is pretty simple to assemble, especially when you have all the ingredients measured and ready to go.

First, make the dough in a food processor and freeze it (according to the recipe!) before baking it in a pie dish.

Then, whisk together the pie filling ingredients and pour into the crust to bake it.

And most importantly, try not to eat the entire pie at once. It's tough, we know!

The entire recipe is at the bottom of the post, but follow along for some helpful tips.

Clean Keto Pumpkin Pie

Step #1 Make the Crust

The first step is to combine the dry ingredients in a food processor.

Then, add the cold butter and pulse. Add in the egg and pulse again until combined.

Once all the ingredients are combined, form the dough into a ball and freeze for an hour.

Then flatten it between parchment paper (until it is slightly larger than your pie dish) and freeze again for half an hour.

Lastly, press the crust gently into your pie dish and bake at 350°F for 10 minutes while you start on the filling.

PRO TIP: To create a wreath crust, just snip every 2/3 inch at a 45 degree angle and alternate folding the edges in and out. This is totally optional, but does create some dimension in the crust.

Keto Pumpkin Pie Crust

Step #2 Make the Pie Filling

While the crust is baking, you can easily whip up the pie filling.

Combine all the filling ingredients in a bowl and whisk together.

When the crust has baked for 10 minutes, remove it from the oven and pour the pie filling into the pie dish.

Keto Pumpkin Pie Filling

Step #3 Bake it!

Lower the oven temperature to 325°F and bake the pie for 30-40 minutes.

You'll know when it's done when the edges start to turn brown and the center of the pie jiggles slightly (it'll be firm but soft, kind of like a cheesecake).

Clean Keto Pumpkin Pie

How to Store Keto Pumpkin Pie

Store this in your refrigerator in an airtight container.

The pie tastes great chilled or hot out of the oven with a scoop of keto whipped cream on top!

This pie will last about 2-3 days in the refrigerator, but it'll taste great at Thanksgiving if you make it the night before or the day of your feast!

Clean Keto Pumpkin Pie

Complete Your Keto Thanksgiving Meal!

Now that you have mastered your perfectly tasty and guilt-free pumpkin pie, it's time to surround it with other keto Thanksgiving dishes.

First and foremost, you need a juicy flavorful Keto Turkey with Garlic and Herb Compound Butter!

Side Dishes:

Desserts:

Have a fabulous Thanksgiving!! 

Clean Keto Pumpkin Pie

Recipe

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