Keto Pumpkin Pie 🎃
A delicious and healthy low-carb Keto Pumpkin Pie perfect for fall, featuring a homemade crust and creamy pumpkin filling.
Equipment
- Hand Mixer
Ingredients
- 1 Homemade Keto Pie Crust
- 15 ounces canned pumpkin puree (1 can)
- 3/4 cup heavy cream
- 1/2 cup brown monk fruit/allulose blend (or your preferred keto sweetener)
- 1/4 cup monk fruit/allulose blend (or your preferred keto sweetener)
- 3 large whole eggs
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Get Ready: Preheat your oven to a cozy 350°F (175°C).
- Crust Prep: Follow your keto pie crust recipe instructions. To prevent the edges from browning too much, gently shield them with foil, then bake the crust for just 5 minutes. Allow it to cool a bit before moving on.
- Filling Fun: While your crust is baking, combine all the other lovely ingredients – pumpkin puree, heavy cream, both sweeteners, eggs, pumpkin pie spice, vanilla extract, and salt – into a large mixing bowl.
- Mix It Up: Grab a hand mixer and blend everything until it's perfectly smooth and well combined. Be careful not to overmix; we want a creamy filling without too many air bubbles!
- Bake to Perfection: Pour your smooth pumpkin filling into the slightly cooled pie crust. Bake for 45-50 minutes, or until the center is just a little jiggly when you gently shake it.
- Chill Out: Let your delicious pie cool completely at room temperature for at least an hour. Then, transfer it to the refrigerator and chill for 2-4 hours (or even overnight!) until it's perfectly set. This patience ensures beautifully firm slices when you cut into it!
Notes
#KetoPumpkinPie #HealthyDessert #LowCarb #FallRecipes
Nutrition Information (per serving):
Calories: 287 kcal
Total Carbs: 11 g
Net Carbs: 6 g
Fats: 26 g
Protein: 8 g
Calories: 287 kcal
Total Carbs: 11 g
Net Carbs: 6 g
Fats: 26 g
Protein: 8 g
