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Keto Pumpkin Pie

Keto Pumpkin Pie turns your favorite holiday pie into a keto-friendly dessert you can enjoy year-round!

This Keto Pumpkin Pie recipe tastes almost exactly like the traditional pumpkin pie you know and love. The secret is that the keto pumpkin pie filling is almost exactly the same!

The trick to making this pie keto is to change the crust. The keto pie crust used in this recipe is made with a mix of coconut and almond flour, butter, cream cheese, apple cider vinegar and egg. The combination may seem a bit odd but trust me on this one, it creates a delicious keto pie crust that you can use for pumpkin pie and many others!

I used a combination of almond flour and coconut flour since they both produce slightly different textures. It took a bit of experimenting to find the perfect combination but in the end this was the perfect combination.

The keto pumpkin pie filling is very close to traditional filling, with a base of canned pumpkin and cream cheese. It’s creamy and DELICIOUS. The ginger, nutmeg, cinnamon and vanilla ensure that it has that oh-so-good pumpkin pie flavor you love.

For me, pumpkin pie is a holiday treat, which is why I created this keto pumpkin pie. It’s a staple at Thanksgiving and Christmas dinners and it’s always been my job to bring one, since it’s my favorite.

I didn’t tell my family that I’d adapted my famous pumpkin pie recipe to be keto until after they had devoured it. It was so delicious that no one had even noticed!

Though keto pumpkin pie is a holiday staple, I do find myself making this at various times throughout the year, particularly in the fall. I love the smell of fresh pumpkin pie in the fall.

This keto pie recipe does require some time – not in making it but in that it needs to cool and be refrigerated. The dough also needs to chill for the crust before baking. I like to make this keto pumpkin pie the night before.

How To Make Keto Pumpkin Pie:

Step 1. Prepare the crust by combining the almond flour, coconut flour, xanthan gum, pinch of salt, and cinnamon in a mixing bowl. Stir to combine well.

Step 2. Cut in very cold butter and very cold cream cheese.

Step 3. Beat in apple cider vinegar and egg.

Step 4. Wrap the dough tightly in plastic wrap and place in the fridge for at least 1 hour.

Step 5. Remove dough from plastic wrap, dust both sides with almond flour, and place between two pieces of parchment paper. Flatten until it is just bigger than the pie pan. Flip the dough into pie pan and form to the pan.

Step 6. Poke holes in the bottom of the dough and prebake the dough at 350 degrees for 5-10 minutes. Let cool.

Step 7. In a separate bowl, cream canned pumpkin and cream cheese.

Step 8. Add all the remaining ingredients and blend until creamy.

Step 9. Pour the keto pumpkin pie mixture into the crust. Bake for 50 minutes to an hour.

Step 10. Cool completely and place in the fridge to cool.

Enjoy!

What should I do if the crust starts to burn?

If the crust starts to darken too much or burn before the pie is ready to take from the oven, you can wrap the edges of the pie pan in aluminum foil to cover it. This stops the crust from burning and allows the rest of the pie to finish cooking.

How should I serve this keto pumpkin pie?

Once this keto pie cools completely, please it in the fridge for several hours or overnight. Slice and serve with keto whipped cream. You can also serve once it’s cooled before refrigerating but I personally think pumpkin pie is best served cold.

Now, remember to save this recipe on Pinterest for later 🙂

 

Keto Pumpkin Pie

Keto Pumpkin Pie

Keto Pumpkin Pie turns your favorite holiday pie into a keto-friendly dessert you can enjoy year-round!

Ingredients

For the Crust:

  • ⅓ c Coconut flour
  • ¾ c Almond flour
  • ½ tsp Xanthan gum
  • Pinch of salt
  • ½ tsp Cinnamon
  • 7 tbsp Very cold unsalted butter
  • 2 oz Very cold cream cheese
  • 1 Egg
  • 1 tsp Apple cider vinegar

For the Filling:

  • 15 oz Canned pumpkin
  • 8 oz Cream cheese
  • 1 c Erythritol
  • ¼ tsp Salt
  • ¼ c Melted butter
  • 1 ½ tsp Vanilla extract
  • 2 Beaten eggs
  • ½ tsp Ground ginger
  • ½ tsp Nutmeg
  • 1 tsp Cinnamon
  • ½ c Heavy whipping cream

Instructions

  1. Begin by preparing the crust. To start, combine the almond flour, coconut flour, xanthan gum, pinch of salt and cinnamon in a mixing bowl. Stir to combine well.
  2. Cut in 7 tbsp of very cold butter, and 2 ounces of cold cream cheese.
  3. Add in the apple cider vinegar and the egg. Beat until completely mixed.
  4. Place the dough onto a sheet of plastic wrap, wrap it up tightly, and place it in the fridge for at least an hour.
  5. Once ready to use, remove the crust dough from the fridge, place on a piece of parchment paper dusted with almond flour, and dust the top of the dough with almond flour as well. Place another sheet of parchment paper on top, and slowly roll out the dough until it is just a bit larger than the pie dish. Place the pie dish face down over the dough, put your hand under the parchment paper, and flip the dough into the pie pan. If it breaks, simply pinch the tears closed with your fingers. Form the dough to the pie pan.
  6. Prebake the dough in a 350-degree oven for 5-10 minutes. Poke holes in the bottom of the crust with a fork before placing it in the oven. Remove the crust, and let cool.
  7. To make the filling for the pie, cream together the canned pumpkin and cream cheese.
  8. Once smooth, add all of the remaining ingredients for the filling, and beat until creamy.
  9. Pour the pumpkin mixture into the cooled pie crust, and bake for 50 minutes to an hour. If the crust begins to get too dark, you can cover it with some aluminum foil. Bake until the center of the pie is set and no longer jiggles when moved.
  10. Cool the pie completely, and place in the fridge to chill. Serve cold with some freshly whipped cream on top.

 

Nutrition Information


Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

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