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Keto Pumpkin Pie

Samantha
Bursting with flavor, this Keto Pumpkin Pie recipe is my very favorite! It’s rich, smooth, and tastes incredible on my homemade pie crust.
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 213 kcal

Ingredients
  

Crust:

Pumpkin Pie Filling:

  • 15 oz pumpkin puree
  • 2/3 cups almond milk
  • 7 tbsp monk fruit or granulated sweetener of choice
  • 2 tsp vanilla extract
  • 1 tbsp pumpkin spice
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 large eggs room temperature
  • 1 egg yolk room temperature

Instructions
 

Crust:

  • In a food processor add your almond flour, coconut flour, monk fruit, salt, baking powder, xanthan gum, apple cider vinegar, and butter. Pulse until you get a crumbly mixture. Add in your egg and pulse until a dough forms.
  • Form a ball of dough in plastic wrap. Freeze your dough for 30 minutes.
  • Preheat your oven to 350 degrees F and grease a 9 inch pie dish, set aside.
  • Remove your dough from the freezer.  Place the dough on top of a large piece of parchment paper, then place a second large piece of parchment paper on top of your dough. Using a rolling pin, roll out the dough until it is around 11 inches wide (round). If your dough is too soft place in your freezer again for 15 minutes. Carefully place your crust in the bottom of your prepared pie dish, push the dough down and close any cracks that may have formed. Using a fork, poke holes all over your crust. Cover the edges of your crust with tinfoil and bake for 20 minutes. Remove from oven and allow to cool while you make your filling.

Pie Filling:

  • Whisk all ingredients except eggs, then whisk in eggs and egg yolk 1 at a time.
  • Pour filling into your partially baked crust, making sure it is even. Still have your crust (JUST the crust edges) covered  with aluminum foil and bake (at 375) for 55-65 minutes, or until center is just nearly set (slightly jiggly in the middle). Your crust should be a deep golden brown.
  • Allow to cool completely at room temperature. Once cooled, serve and enjoy!

Notes

*NET carbs 5g

Nutrition

Serving: 1pieceCalories: 213kcalCarbohydrates: 9gProtein: 6gFat: 17gFiber: 4gSugar: 2g
Keyword keto pumpkin pie, ketogenic pumpkin pie
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