A Tale of Two Pies, Part One:
In October, when we celebrated Thanksgiving, I was eating keto (Low-Carb, Healthy-Fat). And I wanted to come up with a pie that would, if not rival my favourite pumpkin pie recipe, at least taste damn good. As it turns out, I really really liked my Keto Pumpkin Pie. And, at 7.1 Net Carbs for 1/8 pie, I’ll certainly be making it again when we celebrate “Second Thanksgiving,” i.e. American T-day.
Check out this splendid, unbaked nut crust!
And the super pie!
Here’s the recipe…
Keto Pumpkin Pie
Ingredients
Keto Pie Crust
- 2 1/2 cups Almond Flour*
- 1/2 tsp salt
- 2 tbs Swerve** [optional - I don't use this but you might like a sweeter crust]
- 5 tbs butter melted
Keto Pumpkin Pie Filling
- 1 can [15oz] Pumpkin puree
- 2/3 cup heavy cream
- 1/2 tsp salt
- 1 tsp Cinnamon***
- 1/2 tsp Ginger
- 1/2 tsp Nutmeg
- 1/2 tsp Cardamom
- 1/4 tsp Cloves
- 1 tsp Vanilla
- 1/3 cup + an optional 1/3 cup Swerve** [I only use the first third.]
- 3 eggs
Instructions
Keto Pie Crust
- Place all of the dry ingredients in a bowl.
- Pour the melted butter over top and stir with a fork until well blended.
- Pour the mixture into a pie dish.
- Spread the mixture out evenly and press it in place.
- Chill the crust in the refrigerator for at least an hour before using.
- About 20 minutes before you remove the crust from the fridge, preheat the oven to 350.
- Cover the rim of the pie with a pie-protector rim or a hoop made of aluminum foil.
- Pre-bake the crust for 15 minutes.
Keto Pie Filling + The Bake
- While the crust is baking at 350, stir together the pumpkin, cream, salt, spices, and vanilla.
- Add 1/3 cup of the Swerve.
- Taste the mixture, and if you would like it sweeter, add up to 1/3 cup additional Swerve. [I don't use this, but some people like a sweeter pie.]
- Add the eggs and whisk well to combine.
- Pour the filling into the hot crust.
- Cover the rim of the pie with a pie-protector rim or a hoop made of aluminum foil.
- Bake at 350 for at least 40 minutes, or until the pie is set but jiggles slightly in the middle. This may take as much as 20 minutes more.
- Cool completely before serving.
- Hint: I made a maple-leaf pattern in my pie by gently pressing a maple-leaf cookie cutter down about 1 centimetre into the centre of the pie.
Notes
*You can sub other nut flours or coconut flour. If you're using the latter, you might want to up the butter content a wee bit.
**Splenda may be substituted for the Swerve if necessary. If using powdered Stevia, start with 1/2 the amount and add more to taste. If using liquid Stevia, start with just a drop or two.
***Spices are really up to you. You could simply dump in 2 tsp of Pumpkin Pie Spice if you'd like.
Nutrition Information [Per 1/8 Pie]: 378 Calories, 34 g Fat, 11 g Saturated Fat, .2g Trans Fat, .3g Polyunsaturated Fat, 1.8 g Monounsaturated Fat, 111mg Cholesterol, 325mg Sodium, 24mg Potassium, 13 Carbohydrates, 5.9 g Fibre, 7.1g Net Carbs, 11g Protein.
Thank you for such a fantastic pumpkin pie recipe! Started Keto in September not taking the holidays into account and the thought of Thanksgiving without pumpkin pie was devastating! Tried quite a few recipes that were terrible before finding this gem. The filling is delicious and the crust has the desirable flavor and texture like any other pie would. I’m truly impressed with your recipe and so was my husband. He actually thought it was so great that he accused me of sabotaging our Keto diet! Long story short, thank you for sharing this wonderful alternative with us all.
I’m so so happy you liked it, Jen! I’ll be back to posting some keto-ish recipes in the new year!!!