Description
Keto Pumpkin Pie is a delightful low-carb dessert that allows you to indulge in the classic flavors of pumpkin pie without guilt. With its luscious filling made from wholesome pumpkin puree, creamy heavy cream, and warm spices, this pie is perfect for any occasion—be it Thanksgiving dinner or a cozy family gathering. The walnut and pecan crust adds a satisfying crunch, making each bite an irresistible treat. Plus, with only 5g net carbs per serving, you can enjoy this comforting dessert while sticking to your ketogenic lifestyle. This recipe is easy to follow, ensuring that both novice and experienced bakers can create a perfect pie every time.
Ingredients
Scale
- 1 cup walnuts
- 1 cup pecans
- 4 tablespoons butter
- 1 3/4 cup pumpkin puree
- 1 cup heavy cream
- 2 eggs
- 2.5 teaspoons pumpkin pie spice
- 1/2 cup monk fruit
Instructions
- Preheat the oven to 350ºF.
- For the crust: Blend walnuts and butter in a food processor until finely chopped. Press into a pie pan and bake for 15-18 minutes until golden.
- For the filling: In a bowl, whisk together pumpkin puree, eggs, heavy cream, pumpkin pie spice, salt, and monk fruit until well combined.
- Pour filling into the pre-baked crust. Bake at 425ºF for 10 minutes, then reduce temperature to 350ºF and bake for an additional 30 minutes.
- Check doneness with a toothpick; it should come out clean.
- Allow to cool for at least 15 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice (105g)
- Calories: 290
- Sugar: 2g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg