Keto Pumpkin Pie

"Thanksgiving is coming up really soon, and what better way to celebrate than to bake a keto pumpkin pie as your holiday dessert?"

Key Ingredient

Pumpkin Puree

– almond flour – coconut flour – xanthan gum – salt – unsalted butter, chilled and cubed – cream cheese, softened – egg – rice vinegar or apple cider vinegar

Pie Crust Ingredients

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– pumpkin puree – eggs – heavy whipping cream – golden monk fruit – bourbon whiskey (optional) – ground ginger – ground cinnamon – salt – nutmeg

Pumpkin Pie Filling Ingredients

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Keto Pumpkin Pie Recipe

Yield

12 Servings

PROTEIN

4.8g

Time

130 Minutes

TOTAL CARBS

7.8g

1. Add dry ingredients for the pie crust to a food processor (almond flour, coconut flour, xanthan gum and salt). Give a quick pulse to combine. Add chilled cubed butter and cream cheese. Pulse until coarse crumbles form.

Cut butter into crust ingredients

2. Slice zucchini in half vertically. Using a spoon or melon baller, scrape out the center of each zucchini. Brush each zucchini boat with avocado oil and season with salt and pepper.

Finish pie crust dough

3. Place the chilled dough in between two sheets of parchment paper. Starting from the center of the disc and working your way out in all directions, roll out pie dough into a circular shape. If the parchment paper crumples beneath the dough, either carefully stretch the paper out or flip the parchment paper so the bottom layer is on top and stretch out the paper. Continue rolling until you are at least an inch wider on all edges than the pie pan you want to use. Crust should be between 1/8 to 1/4 inch thick.

Roll keto pie crust

4. Remove top layer of parchment paper. Place pie pan upside down on top the pie crust. Holding one hand on the pie pan, slide your hand under the bottom parchment paper and flip so the pie pan is on the bottom and crust is on top. Remove parchement paper.

Add crust to pie plate

5. Gently press the pie dough into the pie plate and trim the edges if needed. Flute the edges of the dough by pinching dough with your thumb and index finger all around the crust. Refrigerate until ready to bake.

Mold crust

6. Preheat oven to 325 degrees.

Preheat oven

7. In large bowl, add all ingredients for the pumpkin pie filling and mix with an electric mixer until combined.

Make keto pumpkin pie filling

8. Pour into chilled pie shell and bake at 325 for 50-60 minutes or until the filling is slightly wobbly. Let cool for 15 minutes at room temperature before transferring to the refrigerator to cool further until set.

Pour pumpkin pie filling into crust.

Visit KetoFocus for more Tips and Notes on making the BEST Keto Pumpkin Pie!

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Enjoy!

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