Keto Pumpkin Pie

Dessert | August 20, 2021

Prep: 20 minutes, plus 1 hour freezer time

Cook: 10 minutes for crust, 40 additional minutes

Serves: 12


Pie Crust

  • ¾ cup organic almond flour
  • ⅓ cup organic coconut flour
  • ½ cup unsalted butter, cold
  • ¼ cup cream cheese, cold
  • 1 egg
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon xanthan gum powder
  • ¼ teaspoons sea salt

KETO Pumpkin Pie Filling

  • 2 cups pumpkin puree
  • 2 eggs
  • ¾ cup NOW Monk Fruit with Erythritol, organic powder
  • ¼ cup heavy cream
  • 1 Tablespoon organic flax seed meal
  • 4 drops organic monk fruit vanilla liquid
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger


Directions for Keto Pie Crust:

  1. In food processor add almond four, coconut flour, xanthan gum, and sea salt. Pulse until fully combined.
  2. Add butter and cream cheese, pulse for a few seconds until crumbly.
  3. Add egg and vinegar and pulse until dough just comes together.
  4. Place dough on cling wrap, flatten to ¼ inch thick, wrap, and freeze for at least 1 hour.
  5. Preheat oven to 325.
  6. Slightly thaw frozen pie dough and place in 9” pie pan. Using fork, place small holes on the bottom of the pie dough.
  7. Bake for 8-10 minutes.
  8. Set aside to cool.

Directions for Pumpkin Pie Filling:

  1. In a bowl, combine Organic Monk Fruit Sweetener, flaxmeal, cinnamon, nutmeg, and ginger.
  2. In a stand mixer, combine pumpkin puree, eggs, heavy cream, and vanilla monk fruit.
  3. Add dry ingredients to the stand mixer and combine until uniform.
  4. Pour pumpkin puree into par baked pie crust and cover with aluminum foil.
  5. Bake for 30 minutes, remove aluminum foil and bake for an additional 10 minutes.
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