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My review
Keto Pumpkin Pie
1
linda nofsinger
"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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Ingredients
4 h 30 m servings 139Original recipe yields 8 servings (1 10-inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
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Footnotes
- 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
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Reviews
Read all reviews 2Most helpful
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Newest
9/30/2018
Very dry. You would be better off using pumpkin pie spice instead of the ginger, nutmeg and cloves. Will not make this again.
7/22/2018
This is very good! I used a bit larger dish so my filling wasn't tall, but we will make this recipe again!