Keto Pumpkin Pie
Thanksgiving is coming up really soon, and what better way to celebrate than to bake a keto pumpkin pie as your holiday dessert?
12
Servings
243
Calories
21.4g
Fat
4.8g
Protein
4.8g
Net Carb
7.8g
Total Carbs
Keto Pumpkin Pie Recipe Video
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Pie Crust Ingredients
1 cup almond flour
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3 tablespoons coconut flour
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1 teaspoon xanthan gum
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1/2 teaspoon salt
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1/2 cup unsalted butter, chilled and cubed
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1 ounce cream cheese, softened
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1 egg
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1 1/2 teaspoons rice vinegar or apple cider vinegar
Pumpkin Pie Filling Ingredients
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1 3/4 cup pumpkin puree
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3 eggs
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1 cup heavy whipping cream
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1/2 cup golden monk fruit
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2 tablespoons bourbon whiskey (optional)
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2 teaspoons ground ginger
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1 1/2 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/4 teaspoon nutmeg
Keto Pumpkin Pie Directions
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Cut butter into crust ingredients
Add dry ingredients for the pie crust to a food processor (almond flour, coconut flour, xanthan gum and salt). Give a quick pulse to combine. Add chilled cubed butter and cream cheese. Pulse until coarse crumbles form.
Quick Tip
If you don't have a food processor, you can cut the butter into the dry ingredients by using a fork or a pastry blender. Just make sure you keep the butter cold. The aim is to have visible chunks of butter to achieve a flaky pie crust. -
Finish pie crust dough
Add egg and vinegar. Pulse mixture until just combined and a dough ball forms. Wrap plastic wrap around pie dough, flaten into a disc shape and refrigerate for one hour.
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Roll keto pie crust
Place the chilled dough in between two sheets of parchment paper. Starting from the center of the disc and working your way out in all directions, roll out pie dough into a circular shape. If the parchement paper crumples beneath the dough, either carefully stretch the paper out or flip the parchment paper so the bottom layer is on top and stretch out the paper. Continue rolling until you are at least an inch wider on all edges than the pie pan you want to use. Crust should be between 1/8 to 1/4 inch thick.
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Add crust to pie plate
Remove top layer of parchment paper. Place pie pan upside down on top the pie crust. Holding one hand on the pie pan, slide your hand under the bottom parchment paper and flip so the pie pan is on the bottom and crust is on top. Remove parchement paper.
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Mold crust
Gently press the pie dough into the pie plate and trim the edges if needed. Flute the edges of the dough by pinching dough with your thumb and index finger all around the crust. Refrigerate until ready to bake.
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Preheat oven
Preheat oven to 325 degrees.
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Make keto pumpkin pie filling
In large bowl, add all ingredients for the pumpkin pie filling and mix with an electric mixer until combined.
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Pour pumpkin pie filling into crust.
Pour into chilled pie shell and bake at 325 for 50-60 minutes or until the filling is slighly wobbly. Let cool for 15 minutes at room temperature before transferrring to the refrigerator to cool further until set.
This year you will not have to miss out on all the pumpkin goodness with our recipe! This keto pumpkin pie recipe will satisfy all your traditional festive dessert cravings, without all the unnecessary sugars and carbohydrates. It has all the spices needed to get you into the cozy holiday mood! The great thing about this recipe is that it makes an easy sugar free pie, perfect for the holidays and one which the whole family can enjoy!
For this recipe, you can either make your own pumpkin puree or buy it canned from the supermarket, it all depends on your preference. We also use golden monk fruit in this recipe, which means you will get the sweetness required for a delicious pumpkin pie, while still staying within your macro goal. Add a little swig of whiskey for added flavor or omit it for an alcohol free version.
However, for convenience, I usually prefer to use canned pumpkin as it is easier and a quicker way to make the filling for the pumpkin. If you would like a challenge and really enjoy baking and making everything from scratch, you would probably prefer to opt for the fresh version to make the classic pumpkin pie (but keto friendly of course!).
Amazing recipe. I have never imagined that there can be keto pumpkin pie. But im a bit confused about arrowroot. In the written ingredients you didnt mentioned abt arrowroot. Should we use arrowroot or not as described in the video. If yes pls can you give info how much to use it?
In that video, I used Carolyn Ketchum’s pie crust recipe which uses arrowroot powder. This recipe as listed here, I used my pie crust recipe which doesn’t need arrowroot. Sorry for the confusion.
Hello,
I just wanted to say how much I have enjoyed your website and recipes. I almost started to cry because I have seen recipes that I thought I could not eat anymore. I am looking forward to making the pie for Thanksgiving this year.
Dawn 🙂
Instructions for no food processor?
Cut the butter into the crust mixture with a fork or a pastry blender. Just make sure you keep the butter cold and don’t over manipulate the crust. You want chunks of butter for a flaky crust.
Annie, this pumpkin pie looks delicious! I have a small food processor and last time I tried a pie crust in it, I broke it! In the directions it says to “see below” if you don’t have a food processor. I can’t find where that might be. Can you help? I’d like to make this today for Thanksgiving tomorrow. Thanks.
Sure! You just have to cut the butter in the old fashioned way with either a fork or a pastry blender. Just try to keep the butter cold and don’t over process it or it will melt into the crust and you won’t get flaky layers. It will still taste good but it will be more like a cookie texture.
Thanks, I just looked back and saw the notes on the “pie crust” only recipe. I have been using a hand pastry blender for 40 years, so I will do that!
Love your recipes! Happy Thanksgiving.