Impress your friends and family with this delicious Keto pumpkin pie recipe. This fantastic recipe is full of heartwarming spices from the pumpkin pie filling and a golden crunch from the homemade crust. This Keto-friendly version of pumpkin pie is gluten-free, sugar-free, and has just 5 grams of net carbs per serving.
For the crust (make sure you use the list of CRUST ingredients)
Combine the almond flour, coconut flour, xanthan gum, pinch of salt and cinnamon in a mixing bowl. Stir to combine well.
Add in cold butter, and cold cream cheese, cut into pieces.
Add in the apple cider vinegar and the egg. Beat until completely mixed.
Place the dough onto a sheet of plastic wrap, wrap it up tightly, and place it in the fridge for at least an hour.
Once ready to use, remove the crust dough from the fridge, place on a piece of parchment paper dusted with almond flour, and dust the top of the dough with almond flour as well. Place another sheet of parchment paper on top, and slowly roll out the dough until it is just a bit larger than the pie dish. Place the pie dish face down over the dough, put your hand under the parchment paper, and flip the dough into the pie pan. If it breaks, simply pinch the tears closed with your fingers. Form the dough to the pie pan.
Prebake the dough in a 350 degree oven for 5-10 minutes. Poke holes in the bottom of the crust with a fork before placing it in the oven. Remove the crust, and let cool.
For the filling (make sure you use the list of FILLING ingredients)
Cream together the canned pumpkin and cream cheese.
Once smooth, add all of the remaining ingredients for the filling, and beat until creamy.
Pour the pumpkin mixture into the cooled pie crust, and bake for 50 minutes to an hour. If the crust begins to get too dark, you can cover it with some aluminum foil. Bake until the center of the pie is set and no longer jiggles when moved.
Cool the pie completely, and place in the fridge to chill. Serve cold with some fresh whipped cream on top.
Recipe Notes
The 1 cup of erythritol gives the pumpkin pie a nice sweetness, but if you prefer your desserts not so sweet, I recommend using half a cup of erythritol for your first pumpkin pie and then adjust it to your taste buds the next time.
If you want your low-carb pumpkin pie flawless without any cracks, try baking it in a water bath. It is common for cracks to appear on top of the pie while baking and cooling, but one way to prevent this is by using a water bath to evenly cook the keto pumpkin pie.
Switch up the pie crust for a graham cracker crust. Mix gluten-free graham crackers and melted butter together to create a delicious buttery crust.
For a more keto friendly low carb pumpkin pie you may want to consider eliminating the crust altogether. It’s still delicious and lowers the carb and the calories. You can think a bit outside the box when making low carb pies, but still get a satisfying alternative to a traditional favorite.
This keto pumpkin pie recipe uses cream cheese to help cut down on the carb content.
I have calculated this recipe at 5 grams of net carbs. Please very the nutrition information yourself based upon the ingredients you use, especially if you are carefully tracking to stay in ketosis.