Keto Pumpkin Pie Recipe

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol or another keto-friendly sweetener
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 1 1/2 cups pumpkin puree
• 3/4 cup heavy cream
• 1/2 cup erythritol or keto-friendly sweetener
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with a little butter.
2. In a medium bowl, mix together the almond flour, coconut flour, erythritol, and salt. Add the melted butter and egg, stirring until the mixture forms a dough.
3. Press the dough evenly into the bottom and up the sides of the prepared pie dish. Prick the crust with a fork and bake for 10 minutes until just starting to turn golden.
4. While the crust is baking, prepare the filling. In a large bowl, whisk together the pumpkin puree, heavy cream, erythritol, eggs, vanilla extract, and pumpkin pie spice until smooth and well combined.
5. Pour the filling into the pre-baked crust. Smooth the top with a spatula if needed.
6. Bake for 35-40 minutes, or until the center is set and a knife inserted into the middle comes out clean.
7. Allow the pie to cool completely before slicing. Serve with a dollop of whipped cream if desired.

Helpful Tips

• For a nut-free option, use sunflower seed flour in place of almond flour.
• Add a tablespoon of coconut oil to the crust mixture for extra moisture.
• Make small pie tarts using a muffin tin for individual servings.

Storage Instructions

Store any leftover pie in an airtight container in the refrigerator for up to 5 days. If you wish to freeze the pie, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Suggested Pairings

Pair this Keto Pumpkin Pie with a cup of hot chai tea or a keto-friendly pumpkin spice latte. For a more decadent experience, try it with a scoop of low-carb vanilla ice cream.