Low-Carb Pumpkin Pie with Almond Crust
This keto pumpkin pie might as well be the real thing; it sure tastes like it!
Servings 8 Servings
Calories 400kcal
Ingredients
Almond Crust
- 1 ½ cups almond meal or almond flour
- 3 tablespoons melted butter
- Artificial sweetener equal to 3 tablespoons sugar
Pumpkin Pie Filling
- 8 oz. cream cheese softened
- 2 cups canned pumpkin
- 1 cup erythritol
- ¼ teaspoon salt
- 1 egg
- 2 egg yolks
- ¼ cup water
- ½ cup heavy cream
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Whipped cream for topping
Instructions
Almond Crust
- Heat oven to 350 F.
- Melt the butter (if the pie pan is microwave safe, melt it in the pan) and mix the ingredients in the pan, then pat into place with your fingertips.
- Bake for about 10 minutes until the crust begins to brown.
- After 8 minutes, check every minute or so, because once it starts to brown, it goes quickly.
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.
Nutrition
Calories: 400kcal | Carbohydrates: 14g | Protein: 9g | Fat: 38g | Fiber: 4g
