Keto pumpkin pie is a sweet, creamy, and buttery dessert that’s perfect for your Thanksgiving dessert table. The crust is made with almond and coconut flour and plenty of butter.
The filling calls for erythritol, which has no net carbs, but sweetens the pie just as sugar would, so this pie is perfect for those that are on the ketogenic diet throughout the holidays. It is also a great alternative for those who are gluten free. You can easily make this dish a few days before the holidays. It’s simple to whip up and won’t crowd your oven on the big day!
- For the Crust:
- 3 tablespoons butter
- 1 1/4 cup almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon salt
- 1 teaspoon xanthan gum
- 1 teaspoon erythritol
- 1 egg
- For the filling:
- 1 cup erythritol
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 eggs
- 3/4 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree
Note: while there are multiple steps to this recipe, this pie is broken down into workable categories to help you better plan for preparation and cooking.
Prepare the Crust
Gather your ingredients. Preheat the oven to 375 F.
Add the butter, almond flour, coconut flour, salt, Xanthan gum, and erythritol to the bowl of a food processor. Pulse until the butter has been broken into small pieces and dispersed into the flour. Add the egg and continue blending until the dough forms into a ball.
Flour a clean surface with some almond flour. Remove the dough from the food processor and place it on the clean surface. It will help for transferring later into the pie pan if you roll it out on top of a piece of parchment paper. Top with more almond flour and roll the dough into a large circle.
Transfer the dough to the pie pan. Crimp the edges of the dough if you wish. Place the crust on a bottom rack in the preheated oven. Bake for about 8 minutes, or until the crust is just set.
Remove the crust from the oven and allow it to cool while you prepare the filling.
Prepare the Filling
Gather the ingredients.
Whisk the erythritol, salt, and pumpkin pie spice together in a small bowl.
In a separate large bowl, beat the eggs.
Add the heavy cream, sour cream, and vanilla extract to the bowl. Beat until creamy and no lumps remain.
Add the pumpkin puree and the spice mixture to the egg mixture. Beat until completely combined.
Pour the filling into the prepared pie crust. Place it on the lowest rack of the oven and bake for 40 to 45 minutes or until the pie is golden brown and just set. It may jiggle a tiny bit in the center. Open the door to the oven about a quarter or the way. Allow the pie to cool completely in the oven. This will prevent cracking.
Once it has cooled to room temperature, cover it in plastic wrap and place it in the refrigerator. Chill for at least 2 hours. Top with whipped cream and serve.
- Tossing the sugar replacement and spices together helps to evenly disperse them thorough the filling. It is not an absolute necessary step.
- Beat the eggs first to help create a smooth custard.
- Do not skip the cooling in the oven step. This will prevent cracks and also help the smooth custard to form.
- The xanthan gum can be omitted if you it’s not readily available to you. It helps hold the crust together, so it will be a little more crumbly without it.