This keto pumpkin pie is everything you expect (and more!) from this Thanksgiving classic: a deliciously silky custard, all wrapped up in our famous flaky pie crust!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Course: Dessert
Cuisine: American
Keyword: gluten free pumpkin pie, keto pumpkin pie
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 10 slices
Calories: 288kcal
Ingredients:
For the pie crust
1 batch our keto pie crust (https://www.gnom-gnom.com/cream-cheese-keto-pie-crust/)
For the Pumpkin Pie Filling
- 2/3-1 cup golden erythritol xylitol or allulose*
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- pinch ground cloves
- dash black pepper freshly ground
- 3 eggs
- 2 cups pumpkin puree (1 15-ounce can)
- 1 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- See recipe video for guidance on the pie crust!
- Lightly butter a 9 inch pie pan. Roll out pie crust into a roughly 13-inch circle, between two sheets of parchment paper. Feel free to lightly dust with coconut flour as needed. Transfer to the pan, using the parchment paper as an aid. Crimp the edges (or simply trim). Refrigerate and preheat oven to 400°F/200°C while you make the filling.
- Mix together in a small bowl the sweetener, salt and spices. Set aside.
- Lightly beat the eggs in a large bowl. Add in the pumpkin puree, heavy cream, vanilla extractand continue to beat until thoroughly incorporated. Beat in the sweetener and spices mix.
- Place the refrigerated pie pan on a baking tray and cover the edges with aluminum foil (toprevent over browning). Pour in the pumpkin filling and bake for 50-65 minutes, uncoveringthe edges around minute 40. A few things to note: the filling didn’t begin to rise for me untilabout minute 35, and with sugar alcohols the pie will appear to still not be set even after 60minutes. Having said that, a toothpick inserted 2-inches from the edges should come outbarely moist, and the center should still be jiggly
- Allow the pie to cool completely at room temperature, as it will continue to cook and setwhile cooling. I also always like my pumpkin pie best after a couple hours in the fridge.
Notes:
*Please see section on sweeteners for deets, as each one of the keto sweeteners will lead toslightly different results.
And note that nutrition facts were estimated per slice, pie crust and custard included (4.5g netcarbs)!
Nutrition:
Serving: 1 slice | Calories: 288kcal | Carbohydrates: 7g | Protein: 4.5g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 89mg | Sodium: 148mg | Potassium: 128mg | Fiber: 2.5g | Sugar: 1g | Vitamin A: 7125IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 0.8mg
The Best Keto Pumpkin Pie (with our flaky pie crust!) https://www.gnom-gnom.com/gluten-free-keto-pumpkin-pie/