Keto Pumpkin Pie

My easy keto pumpkin pie features a homemade low carb crust and a deliciously creamy filling! It's perfect for the festive season and tastes like the real thing!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 55

Total Time 1

Servings servings

Calories 171kcal

Author Arman Liew

Ingredients

2 cups almond flour
5 tablespoons coconut flour
1/8 teaspoon salt
1/3 cup unsalted butter softened
1 tablespoon keto brown sugar
1 large egg beaten

For the pumpkin pie filling

15 ounces pumpkin puree
3 large eggs room temperature
1/2 cup keto brown sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice * see notes
1/8 teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 180C/350F. Grease a 9-inch pie pan with cooking spray.
In a large mixing bowl, combine the almond flour, coconut flour, and salt. Add the softened butter, keto brown sugar, and egg and mix until a smooth dough remains.
Press the dough evenly into the bottom and up the sides of the prepared pie pan. Place the pie crust in the preheated oven and bake for about 15 minutes, or until it begins to turn lightly golden. Remove from the oven and set aside to cool slightly while you prepare the filling.
In a large mixing bowl, whisk together the pumpkin puree, beaten eggs, keto-friendly brown sugar, heavy cream, vanilla, pumpkin pie spice, and salt. Mix until the filling is smooth and well combined.
Pour the pumpkin filling into the pre-baked crust, spreading it out evenly.
Place the pie back in the oven and bake for 50 minutes or until the filling is set.
Let the pie cool completely then refrigerate for two hours to set even more.

Notes

* Or 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves.

TO STORE: Pumpkin pie should always be stored in the refrigerator, completely covered. It will keep well for up to 2 weeks

TO FREEZE: You can either freeze the pie as a whole pie or in individual slices. Keep it in a freezer friendly container and store it in the freezer for up to 6 months. Thaw at room temperature, or in the refrigerator overnight.

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