Keto Pumpkin Pie

 

When Thanksgiving rolls around we can't get roasted turkey and stuffing off our minds. However what we really want, especially the day after Turkey Day, is pumpkin pie. And if you are wanting to keep it low-carb, this Keto pumpkin pie will make it easy.

I know you might miss the more classic, buttery crust but this gluten free crust and sugar substitutes makes it a Keto friendly dessert you'll be proud to serve. The nutty flavors of almond and coconut flours add a new dimension of flavor to thsi classic fall dessert.

 Pile it high with whipped cream and no one will know the difference! Because pumpkin has a decent amount of carbs we suggest small slices to help keep it in the Keto guidelines, but we always say a small slice is better than no slice! 

INGREDIENTS

FOR THE CRUST

1 1/2 c. almond flour

3 tbsp. coconut flour

1/4 tsp. baking powder

1/4 tsp. kosher salt

4 tbsp. butter, melted

1 large egg, beaten

FOR THE FILLING

1 (15-oz.) can pumpkin puree

1 c. heavy cream

1/2 c. packed keto-friendly brown sugar, such as Swerve

3 large eggs, beaten

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. kosher salt

1 tsp. pure vanilla extract

Whipped cream, for serving

DIRECTIONS

1. Preheat oven to 350°. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. Add melted butter and egg and stir until a dough forms. Press dough evenly into a 9” pie plate, then use a fork to poke holes all over crust.
2.  Bake until lightly golden, 10 minutes.   
3. In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, spices, and vanilla until smooth. Pour pumpkin mixture into par-baked crust. 
4. Bake until filling is slightly jiggly in the middle and crust is golden, 45 to 50 minutes. 
5. Turn off oven and prop door open. Let pie cool in oven for 1 hour, then refrigerate until ready to serve. 
6. Serve with whipped cream, if desired.