Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices.

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Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
additional:
3 hrs
total:
4 hrs 30 mins
Servings:
8
Yield:
1 10-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Pie Filling:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.

  • Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).

  • Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.

  • Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for 2 to 3 hours before serving.

Cook's Notes:

Feel free to use pumpkin pie spice in place of the individual spices.

Use any low-carb sugar substitute you prefer.

Nutrition Facts

139 calories; protein 4.4g; carbohydrates 15.2g; fat 10.5g; cholesterol 100.6mg; sodium 203.5mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/27/2019
Loved this "crust"! I added 15 oz coconut milk from a carton 1 Tsp cinnamon and subbed coconut sugar for Stevia in the filling. It was a delicious pie for Thanksgiving. My husband LOVED it and my extended family wanted the recipe. Will definitely make it again and again. Thanks for sharing it! Read More

Most helpful critical review

Rating: 3 stars
12/02/2019
this was so much better the next day. i felt like it was a little heavy on the cloves. definitely needed some whipped topping. i added 1/2 tsp of cinnamon and used a store bought crust. it helped with my craving for pumpkin pie at thanksgiving but was missing something texturally. either way thank you for the recipe Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
10/01/2018
Very dry. You would be better off using pumpkin pie spice instead of the ginger nutmeg and cloves. Will not make this again. Read More
Rating: 5 stars
07/22/2018
This is very good! I used a bit larger dish so my filling wasn't tall but we will make this recipe again! Read More
Rating: 5 stars
12/25/2019
Outstanding flavor which is aided by the Pecan crust. Read More
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Rating: 3 stars
12/01/2019
this was so much better the next day. i felt like it was a little heavy on the cloves. definitely needed some whipped topping. i added 1/2 tsp of cinnamon and used a store bought crust. it helped with my craving for pumpkin pie at thanksgiving but was missing something texturally. either way thank you for the recipe Read More
Rating: 5 stars
12/27/2019
Loved this "crust"! I added 15 oz coconut milk from a carton 1 Tsp cinnamon and subbed coconut sugar for Stevia in the filling. It was a delicious pie for Thanksgiving. My husband LOVED it and my extended family wanted the recipe. Will definitely make it again and again. Thanks for sharing it! Read More
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