Keto Pumpkin Pie
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 pumpkin pie is keto, low-carb, grain-free, and gluten-free!
Servings: 8 Servings
Calories: 225kcal
Ingredients
For the Crust
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1 stick cold butter chopped into pieces
- 1 egg
For the Filling
- 1 15 oz. can pumpkin puree
- 1 cup heavy cream
- 2 eggs
- 2/3 cups confectioner erythritol
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
For the Crust
- Pulse the flours, salt, and xanthan gum in a food processor.
- Add in the cold butter and pulse.
- Then add in the egg and pulse again until just combined and a dough forms.
- Form a ball with the dough and wrap it in plastic wrap and freeze for an hour.
- Roll out the dough in between two layers of parchment paper until it is just larger than your 9-inch pie dish.
- Carefully transfer the dough to a baking sheet and freeze again for 30 minutes.
- Remove the dough from the freezer and carefully transfer to a pie dish. Gently press the dough into the pie dish.
- Bake at 350°F for 10 minutes and start on the filling.
For the Filling
- Whisk all the ingredients in a medium mixing bowl. until well combined.
- Pour the pumpkin pie filling into the par-baked pie crust.
- Lower the oven temperature to 325°F and bake for 30-40 minutes.
- The pie is done when the edges start to turn brown, while the inside slightly jiggles.
Notes
- Make your own confectioners erythritol. If you don't have this on hand, you can add granular erythritol to a food processor and process until it becomes a powder. It should have the look and feel of powdered sugar.
- Baking times vary. Every oven is different so check the pie after 20 minutes and if the crust is starting to get too brown, cover the crust edges with foil, put the pie back in the oven, and bake for the remaining 10-20 minutes until the center is cooked through.
- Serve warm or cold. This pie tastes great out of the oven or chilled with a scoop of keto whipped cream on top!
- Storage. Store any leftovers in your refrigerator in an airtight container. This pie will last about 2-3 days in the refrigerator that mean you can make it a few days before Thanksgiving.
Nutrition
Calories: 225kcal | Carbohydrates: 7g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 102mg | Sodium: 122mg | Potassium: 45mg | Fiber: 3g | Sugar: 1g | Vitamin A: 546IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg