Keto Pumpkin Pie

Keto Pumpkin Pie
Prep time: 
Cook time: 
Total time: 
Serves: 16
This low carb pumpkin pie is not only healthy but a tasty dessert that the entire family will enjoy!
  • 1½ c. almond flour
  • 3 tbsp. coconut flour
  • ¼ tsp. baking powder
  • ¼ tsp. kosher salt
  • 4 tbsp. butter, melted
  • 1 large egg, beaten
  • 1 (15-oz.) can pumpkin puree
  • 1 cup heavy cream
  • ½ cup packed keto-friendly brown sugar, such as Swerve
  • 3 large eggs, beaten
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • ¼ tsp. kosher salt
  • 1 tsp. pure vanilla extract
  • Whipped cream, for serving (optional)
  1. Preheat the oven to 350°. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. Add melted butter and egg and stir until a dough forms. Press the dough evenly into a 9” pie plate and then use a fork to poke holes in the crust. Bake until lightly golden, around 10 minutes.
  2. In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, spices, and vanilla until smooth. Pour pumpkin mixture into par-baked crust.
  3. Bake until filling is slightly jiggly in the middle and crust is golden, 45 to 50 minutes.
  4. Turn off oven and prop the door open and let the pie cool in oven for 1 hour, then refrigerate until ready to serve.
  5. Serve with whipped cream, if desired.