Keto Pumpkin Pie Recipe
Pumpkin Pie is one of my most favorite holiday foods to enjoy, and it is a wonderful Keto Dessert. When it comes to Thanksgiving, I prefer it more than the rest of the meal itself, that’s just how much I look forward to it. Sadly it seems that the only time of the year people prepare a Pumpkin Pie is in the Fall and Winter time, but they are yummy enough that I would want to eat them all year long.
With very few alterations to the traditional Pumpkin Pie filling, this recipe easily becomes keto-friendly. In the filling we simply swap out sugar for our favorite Lakanto Classic Monkfruit Sweetener, and we substitute the evaporated milk for some Heavy Whipping Cream. The crust is a little bit more of a challenge, but a low-carb crust made from mostly butter and Almond Flour is REALLY good. The crust actually reminds me of the flavor of Honey Nut Cheerios for some reason (makes me wonder if I could pull off a keto cereal like that some day).
There are a few tricks to getting your Pumpkin Pie to turn out just right, and part of that is making sure that you bake it long enough that the center of the pie fully cooks, so make sure that you bake it until the middle is no longer jiggly. Then the next important step is not to cool off your pie too fast. If you cool the pie off too quickly you will risk creating cracks in your pie, which won’t ruin the flavor but will just make it look less appealing to some people. Make sure that you allow enough time to cool the pie off on the counter before putting it in the refrigerator. Also make sure that you leave the Pumpkin Pie in the refrigerator long enough to set too to avoid a runny pie.
I like to garnish my Keto Pumpkin Pie with some homemade Whipped Cream, which I make in a real Whip Cream canister like they have at Starbucks.
KETO PUMPKIN PIE RECIPE
Ease of Preparation: Easy
Prep Time: 25 Minutes
Cooking Time: 45 Minutes
Total Time: 70 Minutes
- 2 & 1/2 Cups Almond Flour or Almond Meal
- 4 Tablespoons Lakanto Classic Monkfruit Sweetener
- 5 Tablespoons Grass-Fed Butter
- 1 Large Egg
- 1 Teaspoon Pumpkin Pie Seasoning (above)
- 15 oz Canned Pure Pumpkin (Not Pumpkin Pie Filling)
- 3 Large Eggs (Room Temperature)
- 2/3 Cup Lakanto Classic Monkfruit Sweetener
- 4 Tablespoons Heavy Whipping Cream
- 2 & 1/2 Teaspoons Pumpkin Pie Seasoning (above)
- 1 Teaspoon Vanilla Extract
- In a Small Mixing Bowl combine the 2 Teaspoons Ground Cinnamon, 1 Teaspoon Ground Ginger, and 1/2 Teaspoon Nutmeg.
- Pre-heat the oven to 350*F.
- In a Large Mixing Bowl combine the 2 & 1/2 Cups Almond Flour, 4 Tablespoons Lakanto Classic Monkfruit Sweetener, and 1 Teaspoon of the Pumpkin Pie Seasoning.
- Melt 4 & 1/2 Tablespoons of Grass-fed Butter, and reserve the remaining 1/2 Tablespoon for greasing the pie plate. Add 1 Large Egg to the melted butter and whisk together. (Make sure that your butter is only just melted and not piping hot or else it will start to scramble your egg when you add it)
- In a Food Processor (or mix by hand of you prefer) add the dry ingredients first, and then pour the egg and butter mixture on top. Pulse long enough to fully mix the crust together.
- Grease a 9.5″ Pie Plate with 1/2 Tablespoon of the Grass-fed Butter to prevent the crust from sticking.
- Spread the crust out evenly in the pan, making sure to build it up along the side walls of the pie plate to hold the pie properly.
- Bake the crust in the oven for about 10-12 minutes, or until you feel that it is partially baked enough. You do NOT want to fully bake it in this step.
- Set on counter to cool off a little bit while preparing the Pumpkin Pie filling.
- In a Food Processor (or Large Mixing Bowl if mixing by hand) combine a 15oz can of Pure Pumpkin, 3 Large Eggs, 4 Tablespoons of Heavy Whipping Cream, 2/3 Cup Lakanto Classic Monkfruit Sweetener, 1 Teaspoon Vanilla Extract, and 2 & 1/2 Teaspoons of the Pumpkin Pie Seasoning.
- Pour the mixed Pie Filling into the Crust, and spread evenly with a spatula. Tap on the counter to release any air bubbles, and then bake in the oven at 350*F for about 45 minutes.
- Remove when the center of the pie is no longer jiggly and place on the counter to cool off completely to room temperature.
- After the pie has reached room temperature, place it in the refrigerator for at least a couple hours, or overnight if preferred. You will want the pie to cool off enough to fully set.
Note: If you are wanting to prevent the crust from browning up too much you can bake the pie with a sheet of Aluminum Foil laid carefully across the top.