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Easy Keto Pumpkin Pie

This keto pumpkin pie is gluten-free, low carb, and with no added sugar, but tastes just like the real thing!
Course Dessert
Cuisine American
Keyword low carb, sugar-free, thanksgiving
Prep Time 15 minutes
Cook Time 50 minutes
Chill Time 1 hour 10 minutes
Total Time 2 hours 15 minutes
Servings 10 servings
Calories 333kcal
Author Cheryl Malik
Cost $4

Equipment

  • Food processor

Ingredients

Crust

  • 125 grams almond flour
  • 50 grams coconut flour
  • 3/4 teaspoon xanthan gum
  • 1/4 teaspoon kosher salt
  • 130 grams unsalted grass-fed butter cold
  • 70 grams cream cheese cold
  • 1 egg lightly beaten
  • 2 1/2 teaspoons apple cider vinegar

Filling

  • 1 (15-oz can) pumpkin puree
  • 3 large eggs
  • 3/4 cup packed brown sugar swerve
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup heavy cream

Instructions

  • Add almond flour, coconut flour, xanthan gum, salt and to food processor and pulse until evenly combined. Add butter and cream cheese and pulse for just a few seconds until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together. It should resemble moist crumbs, not a smooth dough.
  • Pull together, then turn out the dough onto plastic wrap. Form a ball, then press down to flatten. Cover in plastic wrap and refrigerate 1 hour or up to 3 days.
  • Roll out the crust between wax paper or parchment (I prefer wax). If crust cracks or falls apart, simply press the pieces back together and continue. Roll out to a 12" circle on wax or parchment paper. Carefully lift paper over pie plate and flip over, gently pulling off of parchment and laying into pie pan. Gently press into pan and cut away excess edges. Prick with a fork all over. Freeze for 10 minutes. Preheat oven to 325º F. After crust has chilled, bake until lightly golden, 8-10 minutes.
  • While crust is baking, whisk all the pie filling ingredients together until smooth.
  • Pour pumpkin pie filling into the warm pre-baked crust and cover with foil. Bake the pie until the center is set around the edges but with center half still wobbly, about 40-45 minutes.

Notes

  • Crust is adapted from this recipe from Gnom Gnom.
  • Crust notes: When making the dough, if it becomes too warm or no longer manageable, return to the freezer or fridge for 10 minutes. I like a fluted pie crust for this recipe (which is one with a curvy edge, if you're a pie-baking newbie). Make sure to prick the dough with a fork all over to help it from puffing up during baking.
  • Baking notes: Overbaking is what causes the pie to crack. You'll know the pie is ready when the inside center will still be wobbly with the edges somewhat puffing up or rounding a little and set. Make sure to cover the pie before it goes in oven! Since it's not gluten, it will burn fast. I cover mine the entire time it's in the oven.
Wine pairings
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!

I like a sweeter (rather than dryer) wine with my pumpkin desserts. A few of my favorites are:
– Zinfandel, like 2018 Gallivant Zinfandel from Mendocino County, California
– Pinot Gris, like 2019 Hushkeeper Pinot Gris from Willamette Valley, Oregon
– White wine spritzer (in cans!), like Epic Pursuit White Wine Spritzer

Nutrition

Calories: 333kcal | Carbohydrates: 24g | Protein: 7g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 134mg | Sodium: 343mg | Potassium: 139mg | Fiber: 5g | Sugar: 3g | Vitamin A: 7482IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 2mg | Net Carbs: 19g