Hey there, pumpkin lovers!

Get ready for a delicious fall treat! Today, I’m sharing a recipe that’s perfect for any gathering: pumpkin pie with monk fruit.

It’s a healthier twist on the classic dessert, so you can enjoy all that pumpkin goodness without the guilt.

Sweetened naturally and oh-so-creamy, this pie is sure to impress your friends and family.

Let’s dive into this tasty recipe! 🍂🎃

pumpkin pie with monkfruit — Image: mollyshomeguide.com / Photographer Molly

Preparation Time	45-60 minutes
Cooking Time	45-55 minutes
Total Time	90-115 minutes
Level of Difficulty	Medium

Ingredients

3/4 cup heavy whipping cream
3 large eggs
3/4 cup sugar substitute (such as lakanto monk fruit)
15 oz can pumpkin puree
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon sea salt
1 teaspoon vanilla essence
1/2 a keto pie crust

Step 1: Prepare the Pie Crust

Start with 1/2 batch of our keto pie crust.

Roll the chilled pie crust between two sheets of parchment paper until it is the right size.

Transfer the crust into the bottom of a 9-inch pie plate.

Using a sharp knife, trim any excess dough, and flute the edges or press with a fork tine, as you would with a regular pie crust.

If any cracks appear, gently pinch the dough back together.

Step 2: Chill the Pie Crust

Place the prepared pie crust into the refrigerator for 30 minutes to chill.

Alternatively, you can place it in the freezer for 15-20 minutes.

While the crust is chilling, proceed to make the filling.

Step 3: Preheat the Oven

Preheat your oven to 450 degrees Fahrenheit to get ready for baking.

Step 4: Make the Pumpkin Pie Filling

In a large mixing bowl, combine the pumpkin puree, heavy whipping cream, eggs, sugar substitute, vanilla extract, and spices.

Use an electric mixer set to medium-low speed to mix all the ingredients together until they are fully combined and smooth.

Step 5: Assemble and Bake the Pie

Pour the prepared pumpkin pie filling into the chilled pie crust.

Protect the edges of the pie by adding foil or using an adjustable pie crust shield.

Bake the pie at 425 degrees Fahrenheit for 15 minutes, then reduce the temperature to 350 degrees and continue baking for an additional 30-35 minutes, until the pie is fully cooked.

Step 6: Cool and Serve

Allow the pie to cool completely on a baking rack before serving.

Serve each slice with a dollop of whipped cream if desired.

Store any leftovers in the refrigerator for up to 5 days.

The pie can also be frozen for up to 3 weeks for longer storage.