Keto Friendly Pumpkin Pie

Keto Friendly Pumpkin Pie - BioCoach


For the Keto Pie Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup granulated erythritol or another keto-friendly sweetener
  • 1/4 teaspoon salt
  • 1/3 cup cold unsalted butter, cut into small cubes
  • 1 large egg

For the Pumpkin Pie Filling:

  • 1 (15-ounce) can pumpkin puree (unsweetened)
  • 3/4 cup heavy cream
  • 2 large eggs
  • 1/2 cup granulated erythritol or another keto-friendly sweetener
  • 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, allspice, and cloves)
  • 1/2 teaspoon vanilla extract
  • A pinch of salt


For the Keto Pie Crust:

  1. In a food processor, combine the almond flour, coconut flour, granulated erythritol, and salt.

  2. Add the cold, cubed butter to the mixture in the food processor. Pulse until the mixture resembles coarse crumbs.

  3. Add the egg and continue to pulse until the dough comes together. If the dough is too dry, you can add a teaspoon or two of cold water.

  4. Remove the dough from the food processor and shape it into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

For the Pumpkin Pie Filling:

  1. Preheat your oven to 350°F (175°C).

  2. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, granulated erythritol, pumpkin pie spice, vanilla extract, and a pinch of salt until well combined.

Assembling and Baking:

  1. Roll out the chilled keto pie crust dough between two sheets of parchment paper to fit a 9-inch pie dish.

  2. Place the rolled-out crust into the pie dish and trim any excess dough.

  3. Pour the pumpkin pie filling into the crust.

  4. Bake in the preheated oven for 45-55 minutes, or until the pie is set and the edges are slightly browned. The center may still be slightly jiggly but will firm up as it cools.

  5. Allow the keto-friendly pumpkin pie to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  6. Slice and serve your delicious keto pumpkin pie.

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