Updated: Apr 2, 2019
A holiday classic with a low carb twist - your family won't even know this is low carb!
It just isn’t autumn without pumpkin pie! One of my all time fall-favorites, I couldn’t wait to make a keto-friendly version of this Thanksgiving tradition. With only a couple of weeks to spare, I am anxious to get my low carb menu in order and let the festivities begin!
Just the way I like it, this pumpkin pie delivered all the spice and flavor I expected. This dessert pairs perfectly with low carb vanilla ice cream, bullet proof coffee or simply topped with whipped topping. For those loving all things pumpkin (like me!), check out my keto pumpkin roll as well. These two dishes will definitely be on my Thanksgiving table this year. Enjoy!
Pumpkin Pie at it's finest.
1 1/2 cups almond flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup granulated sweetener
3 tablespoons butter
1 1/2 teaspoons vanilla
1 cup heavy whipping cream
1/2 cup granulated sweetener
2 tablespoons butter
3/4 cup granulated sweetener
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
1 15 ounce can pureed pumpkin
Preheat oven to 375 degrees F. Butter a 9-inch pie plate.
For the crust:
Combine 1 1/2 cup almond flour, 1/2 teaspoon baking powder, 1/8 teaspoon salt and 1/3 cup stevia/erythritol blend in a medium mixing bowl. Whisk dry ingredients until mixed.
Next cut in 3 tablespoons of butter using a pastry blender or a fork. Process until the mixture forms into coarse crumbs.
Add 1 egg and 1 1/2 teaspoons vanilla extract to the crumb mixture. Stir until the dough forms into a ball.
Transfer the dough to the pie pan. Using your fingers, spread the dough out until it completely covers the pan - make sure you cover the sides, too. If it is just too sticky, try wetting your hands with cold water. Be sure to poke holes in your crust to prevent bubbles from forming while it bakes.
Bake for about 20 minutes. If you do not like browned edges, remove the crust after 10-15 minutes and cover the edges in foil. Finish baking and cool completely before filling.
For the filling:
In a large frying pan, combine heavy whipping cream with 1/2 cup granulated sweetener (I used Swerve) and two tablespoons butter. Heat pan over medium-low and stir continuously. Allow to simmer for around 20 minutes and cool completely before using (I put mine in the fridge for a few minutes).
Meanwhile, combine sweetener and seasonings in a large bowl. Beat in eggs. Add pumpkin puree and cream until smooth.
Remove cooled heavy cream mixture from the fridge and add 1/2 cup to the pumpkin mix. Fold in until fully incorporated.
At this point, I perform a taste test to ensure the flavors are just right. For me, this was the perfect blend of seasonings and flavor. Adjust as needed.
Increase oven temp to 425. Pour filling into cooled pie crust. Bake 15 minutes. Lower oven temp to 350 and bake another 45 minutes, or until inserted toothpick comes out clean.
Cool pie completely.
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