Hey there, pumpkin lovers! 🎃
Feeling festive and craving something sweet? I’ve got a treat for you!
Today, I’m sharing my delicious keto pumpkin pie with an almond flour crust.
It’s low-carb, creamy, and oh-so-satisfying. Perfect for fall or anytime you need a little pumpkin spice in your life!
Let’s dive into this tasty recipe—you won’t want to miss it!
| Preparation Time | 20-30 minutes |
| Cooking Time | 45-55 minutes |
| Total Time | 65-85 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 recipe almond flour pie crust
- 1 15-oz can pumpkin puree
- 1/2 cup heavy cream (or coconut cream for dairy-free/paleo)
- 2 large eggs
- 2/3 cup besti powdered monk fruit allulose blend
- 2 tsp pumpkin pie spice
- 1/4 tsp sea salt
- 1 tsp vanilla extract (optional)
- 1 tsp blackstrap molasses (optional)
Step 1: Preheat and Prepare the Crust
Preheat the oven to 350°F (175°C).
Prepare your almond flour pie crust according to your preferred recipe.
Once prepared, bake the crust for 6 to 8 minutes until it is just barely set.
This pre-bake will help the crust hold up better with the filling.
Step 2: Prepare the Pumpkin Pie Filling
While the crust is baking, start on the pumpkin pie filling.
In a mixing bowl, add 1 (15 oz) can of pumpkin puree (ensure it’s pure pumpkin puree and not pumpkin pie filling).
Add 1/2 cup of heavy whipping cream (or coconut cream for a dairy-free option).
Crack 2 large room-temperature eggs into the bowl.
Then, add 2 teaspoons of pumpkin pie spice.
Optionally, you can add 1 teaspoon of vanilla extract, 1/4 teaspoon of sea salt, and 1 teaspoon of blackstrap molasses.
Finally, add 2/3 cup of Besti Powdered Monk Fruit Allulose Blend.
Beat the mixture together at medium-low speed to avoid incorporating too many air bubbles.
Step 3: Add the Filling to the Crust
Once the pie crust is done baking, reduce the oven temperature to 325°F (160°C) and allow the crust to cool for 10 minutes before adding the filling.
Pour the prepared filling into the cooled pie crust.
Lightly tap the pie on the counter to release any trapped air bubbles.
Step 4: Protect the Crust and Bake the Pie
Cover the edges of the pie crust with aluminum foil to prevent over-browning.
Place the pie in the oven and bake at 325°F (160°C) for 35 to 45 minutes, or until the center is still slightly jiggly.
This ensures that the pie will finish setting as it cools but won’t be overcooked.
Step 5: Cool and Serve
Once baking is complete, remove the pie from the oven and let it cool on the counter.
Then refrigerate the pie for at least 1 hour to fully set.
When ready to serve, slice the pie, ensuring you cut all the way through the crust for clean slices.
Serve with whipped cream and a sprinkle of pumpkin pie spice if desired.
Enjoy your delicious homemade pumpkin pie!
