Name: Keto Pumpkin Pie
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 9 h 30 min
Yield: 1
Ingredients: 2 cups Explorado Market Almond Flour; 1/2 tsp Unflavored Gelatin; 1/4 tsp Salt; 2 Tbsp Coconut Flour; 1 Tbsp Lakanto Golden; 3 Tbsp Cold Water; 1/2 cup Shortening or Butter, cold and cubed; 1 (15oz) can Pumpkin Puree (not pie filling); 1/2 cup Lakanto Golden; 2 lg Eggs; 3/4 cup Heavy Cream; 1/4 cup Water; 1 tsp Vanilla Extract; 2 tsp Pumpkin Pie Spice; 1/2 cup Heavy Cream; 2 Tbsp Explorado Market Allulose

Jump to Recipe

I feel like pumpkin pie is one of those polarizing holiday dishes: you either love it or hate it. I fall into the “love” category and would prefer pumpkin over apple or pecan any day, but I certainly wouldn’t urn down any of them! Although pumpkin is still carb-ish, you can still enjoy pumpkin pie on keto with a few changes to the classic recipe.

This recipe gives you a slice of pie at 7g net carbs, but definitely worth it and better than the 40g of carbs (!!!) you get in the classic version. Topped with allulose-sweetened whipped cream, it’s going to be the perfect way to end your holiday dinner.

Keto Pumpkin Pie

Yield: 1 (9") pie

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Chill Time : 8 hours

Total Time: 9 hours 30 minutes

No need to make your blood sugar go crazy when this pie tastes as good (if not better) than high carb pumpkin pies.

Ingredients

Crust

2 cups Explorado Market Almond Flour
1/2 tsp Unflavored Gelatin
1/4 tsp Salt
2 Tbsp Coconut Flour
1 Tbsp Lakanto Golden
3 Tbsp Cold Water
1/2 cup Shortening or Butter, cold and cubed

Pie Filling

1 (15oz) can Pumpkin Puree (not pie filling)
1/2 cup Lakanto Golden
2 lg Eggs
3/4 cup Heavy Cream
1/4 cup Water
1 tsp Vanilla Extract
2 tsp Pumpkin Pie Spice

Topping

1/2 cup Heavy Cream
2 Tbsp Explorado Market Allulose

Instructions

Combine Crust ingredients (except water) in a food processor and pulse until sand-like texture. Slowly add water while running food processor until dough forms (should only need 2-3 Tbsp).
Press crust into pie plate, evenly pressing down the bottom and up all the sides. Bake at 450°F for 10 minutes. Remove from oven and reduce oven temp to 350°F. The crust will puff up slightly. Gently press back down a little before adding pie filling.
Combine all Pie Filling ingredients and mix until smooth. Pour into par-baked pie crust. Bake at 350°F for 50-60 minutes or until center is mostly set and a knife inserted in the center comes out mostly clean. Cover the crust with tinfoil if it starts to brown too much before the pie is done baking.
Let cool at room temp for 1-2 hours, then cover and refrigerate 8 hours or overnight. Serve chilled, garnished with whipped cream.
To make the whipped cream, combine the Topping ingredients and beat with a hand mixer or electric whisk until fluffy and whipped to semi-stiff peaks. Pipe or spoon onto each pie slice.

Notes

This pie is slightly less sweet than a standard pumpkin pie. Add a bit more Lakanto Golden if preferred, but we like to add the extra sweetness by piling on the sweetened whipped cream.

Nutrition Information

Yield 8 slices Serving Size 1 slice
Amount Per Serving Calories 460Total Fat 42gCarbohydrates 25gNet Carbohydrates 7gFiber 4gSugar 4gSugar Alcohols 14gProtein 13g