Delicious and Low-carb Keto Pumpkin Pie Recipe

This Keto Pumpkin Pie recipe is a guilt-free way to enjoy a classic fall dessert without the carbs. Made with a almond flour crust and a creamy pumpkin filling sweetened with erythritol, this pie is perfect for those following a ketogenic diet.

Ingredients

• For the Crust:
• 1 1/2 cups almond flour
• 1/4 cup powdered erythritol
• 1/4 tsp salt
• 6 tbsp butter, melted
• For the Filling:
• 1 can (15 oz) pumpkin puree
• 1/2 cup powdered erythritol
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp allspice
• 1/4 tsp salt
• 1 cup heavy cream

Directions

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine almond flour, powdered erythritol, and salt for the crust. Add melted butter and mix until a dough forms.
3. Press the dough into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes.
4. In a separate bowl, whisk together pumpkin puree, powdered erythritol, eggs, vanilla extract, spices, and salt for the filling.
5. Gradually whisk in the heavy cream until well combined.
6. Pour the filling into the pre-baked crust and smooth the top.
7. Bake for 40-45 minutes, or until the center is set and the crust is golden brown.
8. Let the pie cool before serving. Enjoy topped with whipped cream or a sprinkle of cinnamon.

Interesting Facts