Yup! Low-carb pumpkin pie! Once you figure out how to make a keto pie crust, keto pies are pretty easy.

So, I’m stocked with canned pumpkin again, I just can’t get enough of the stuff. I’ve been using it to make all kinds of things from keto pumpkin bread to pumpkin pie and everything in between. I think it’s just that time of year, I get fall fever. I just get a little wacky when the leaves start to change color and rustle around.

I found this recipe by Paula Deen when I was searching for a good pumpkin pie recipe and had to make it low-carb. There are already low-carb items out there that are similar to pumpkin pie, but nothing has really hit the spot for me and killed the craving. This recipe comes close, it’s a creamier, lighter version of the real thing. It’s yummy, and it’s just a bonus that it’s sugar-free, gluten-free, and low-carb.

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I created this recipe before I knew I was allergic to dairy. I can no longer eat this, but Blake loves it. I still make it for him every year and I have just about mastered a dairy-free version for myself. The texture isn’t quite there, but almost!

If you decide to give this recipe a shot, let me know what you think! Oh, and don’t forget the homemade whipped cream to top things off.

Low-Carb Pumpkin Pie with Almond Crust

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• Author: Heather Cooan
• Prep Time: 30 Minutes
• Cook Time: 50 Minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 Slices 1x

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Description

This keto pumpkin pie might as well be the real thing, it sure tastes like it!

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Ingredients

Pumpkin Pie Filling

• 1 (8-ounce) package cream cheese, softened
• 2 cups canned pumpkin measured
• 1 cup erythritol
• 1/4 teaspoon salt
• 1 egg plus 2 egg yolks, slightly beaten
• 1/4 cup water
• ½ cup heavy cream
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Whipped cream, for topping

Almond Crust

• 1 and 1/2 cups almond meal or almond flour
• 3 tablespoons melted butter
• Artificial sweetener equal to 3 tablespoons sugar

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Instructions

Pumpkin Pie Filling

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, beat the cream cheese with a hand mixer.
• Add the pumpkin and beat until combined.
• Add the erythritol, and salt, and beat until combined.
• Add the eggs mixed with the yolks, cream, water, and melted butter, and beat until combined. Finally, add the vanilla and cinnamon and beat until incorporated.
• Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Place the pie in the refrigerator to chill and finish setting. Cut into slices and top each piece with a generous amount of whipped cream.

Almond Crust

• Heat oven to 350 F.
• Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.
• Bake for about 10 minutes until the crust is beginning to brown.
• After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

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• Category: Dessert
• Method: Baked
• Cuisine: American

Keywords: keto pumpkin pie