Keto Pumpkin Pie
A delicious gluten-free and keto-friendly pumpkin pie that captures the essence of fall with its rich spices and creamy texture.
Ingredients
For the crust
- 2 cups Almond flour A nutty base for the crust.
- ½ cup Butter, melted
- 1 large Egg, beaten Fresh eggs are best.
- ¼ teaspoon Salt
- ¼ cup Keto sweetener (erythritol or monk fruit) Adjust sweetness as needed.
For the filling
- 1 can Pure pumpkin puree Do not use pumpkin pie filling.
- 2 large Eggs
- ½ cup Heavy cream or coconut cream for dairy-free Coconut cream maintains a creamy texture.
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger
- ½ teaspoon Nutmeg
- ¼ teaspoon Cloves
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, melted butter, beaten egg, sweetener, and salt. Mix until crumbly.
- Press the mixture into a pie plate, ensuring even coverage.
- Bake the crust for about 10 minutes until barely golden, then set aside.
Filling Preparation and Baking
- In another bowl, whisk together pumpkin puree, eggs, heavy cream (or coconut cream), sweetener, vanilla, and spices.
- Pour the filling into the baked crust.
- Bake for 40-50 minutes, checking at 40 minutes. The filling should be set but slightly jiggly in the middle.
- Allow the pie to cool completely and refrigerate for at least 2 hours before serving.
Notes
Use parchment paper at the bottom of the pie pan for easy removal. Adjust sweetness according to taste before pouring the filling. A little melted butter brushed on top before the end of baking adds shine.