Easy Keto Pumpkin Pie

This Keto Pumpkin Pie will help you stay on track this holiday season while still feeling like you are indulging in your favorite holiday pie!

Easy to make and full of flavor, this Low Carb Pumpkin Pie will be a crowd favorite for sure. 

My Keto Pecan Pie was a huge hit at Thanksgiving, so I decided to step it up a bit and try a Keto Pumpkin Pie. This low carb pumpkin pie is so tasty you won't even miss the sugar! 

For the sake of convenience I used canned pumpkin, but you can make your own by simply roasting fresh cubed pumpkin and then pureeing in a food processor. 

Some canned pumpkin varieties are actually higher in carbs because of added ingredients, but you can keep the carb count as low as possible simply by roasting your own pure pumpkin. 

As with all Keto Recipes, it is always best to measure and calculate your own ingredients to make sure your macros are as accurate as possible. 

Looking For More Keto Recipes? Check out my entire Library Here.

Keto Pumpkin Pie

Ingredients:

For the Crust:

• ⅓ c Coconut flour
• ¾ c Almond flour
• ½ teaspoon Xanthan gum
• Pinch of salt
• ½ teaspoon Cinnamon
• 7 tablespoon Very cold unsalted butter
• 2 oz Very cold cream cheese
• 1 Egg
• 1 teaspoon Apple cider vinegar (check out what else you can do with Apple Cider Vinegar to help you succeed with Keto)

For the Filling:

• 15 oz pumpkin
• 8 oz Cream cheese
• 1 c Erythritol
• ¼ teaspoon Salt
• ¼ c Melted butter
• 1 ½ teaspoon Vanilla extract
• 2 Beaten eggs
• ½ teaspoon Ground ginger
• ½ teaspoon Nutmeg
• 1 teaspoon Cinnamon
• ½ c Heavy whipping cream

Instructions:

Begin by preparing the crust. To start, combine the almond flour, coconut flour, xanthan gum, pinch of salt and cinnamon in a mixing bowl. Stir to combine well.

Cut in 7 tablespoon of very cold butter, and 2 ounces of cold cream cheese.

Add in the apple cider vinegar (this is the best one to use) 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.

To make the filling for the pie, 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 freshly whipped cream on top.

MACROS

According to my favorite keto app - CarbManager - each slice of this Keto Pumpkin Pie has 5 net carbs, 8 total carbs, 3 g fiber, 24 g fat, 5 g protein and 251 calories. This gives it an "A" grade! YAY! 

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