Keto Pumpkin Pie

Name: Keto Pumpkin Pie
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 4 h 30 min
Yield: 1 10-inch pie
Ingredients: 2 tablespoons butter, melted; ½ cup finely chopped pecans; ½ cup stevia sugar substitute (such as Truvia®); ½ teaspoon ground cinnamon; 1 pinch salt; 1 (15 ounce) can pumpkin puree; 4 large eggs; ¾ cup granular sucralose sweetener (such as Splenda®); ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ¼ teaspoon ground allspice; ¼ teaspoon ground cloves

Rating: 4 stars

5 Ratings
5 Reviews
1 Photo

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

By Linda Nofsinger

Gallery

Recipe Summary

prep:

20 mins

cook:

1 hr 10 mins

additional:

3 hrs

total:

4 hrs 30 mins

Servings:

Yield:

1 10-inch pie

Nutrition Info

Directions

Step 1

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

Advertisement
Step 2

Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.
Step 3

Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).
Step 4

Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.
Step 5

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

Per Serving:

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

Reviews (5)

Most helpful positive review

KJS

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

just_jam

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