Mom’s keto pumpkin pie combines an awesome homemade crust with an amazingly delicious filling to create the ultimate pumpkin pie!
Everything pumpkin is taken to a whole new level with mom’s keto pumpkin pie! We start with an almond flour crust, then add an incredibly flavorful filling to make this delicious and low carb pie. You can add even more decadence by topping your pie with homemade keto whipped cream. I hope you’ll love this pumpkin pie as much as my family does!
Let’s talk about the crust for mom’s keto pumpkin pie!
The crust for this pie is amazingly easy to make and is amazingly delicious. To make this crust, we start with combining almond flour, keto powdered sugar, and salt. To this we add a lightly beaten egg and melted butter to bind the crust together. You’ll want to mix all the crust ingredients together and then place the mixture onto plastic wrap and shape into a ball. You’ll then refrigerate this for 30-60 minutes. This makes the dough much easier to roll! After chilling, I like to roll my dough between two pieces of plastic wrap. After placing your rolled dough into your pie plate, you can crimp the edges or shape in any way you’d like! You’ll want to prick your crust with a fork and then bake it until it’s nicely browned. Then you’ll want to cool your crust before adding the filling.
How do I make the filling for mom’s keto pumpkin pie?
My mom and my grandma made the most delicious pumpkin pie, so I knew I wanted to create a keto version to equal theirs! For our pie filling, we start with combining lightly beaten eggs with keto granulated sugar, ground cinnamon, ginger, salt, cloves, and nutmeg. I love using pumpkin pie spice; but for this pie, I like to make up my own seasoning mix! To this, we then add pumpkin. When buying canned pumpkin, you may also see it labeled as pumpkin puree. You’ll just want to make sure you’re not using canned pumpkin pie mix as it contains a lot of sugar and is extremely high in carbs. To create the perfect consistency for our pie, we add heavy whipping cream. I list the tablespoon of rum as an optional addition, but I believe it adds the most amazing flavor to this pie and recommend adding it!
How do I make homemade keto whipped cream to top this keto pumpkin pie with?
It is amazingly easy to make your own keto whipped cream. It’s also far superior in flavor and creamy texture to anything else! I recommend chilling your mixing bowl and beaters in the freezer for 15-20 minutes before using. Then, to your chilled bowl, you’ll add 1 cup of heavy whipping cream with 2 tablespoons of keto powdered sugar and 1 teaspoon of vanilla extract. You’ll want to beat this mixture until stiff peaks form. Stiff peaks mean when you remove the beaters, they form peaks which completely hold their shape. You can also easily double this recipe for keto whipped cream. A couple other fun options are to top your pumpkin pie with keto pumpkin whipped cream or with some keto cinnamon whipped cream!
Here are a few more keto pumpkin sweets I think you’ll enjoy!
Keto Brown Sugar Pumpkin Cheesecake Mousse
Keto Chocolate Pumpkin Mousse Pie
No-Bake Keto Pumpkin Cheesecake
Helpful Hints:
*For the best results, you’ll want to refrigerate your crust for 30-60 minutes before rolling it out.
*You can make this pie the day before, you’ll just want to refrigerate it until ready to serve.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***And of His fullness we have all received, and grace for grace. John 1:16***
Mom's Keto Pumpkin Pie
Mom's keto pumpkin pie combines an awesome homemade crust with an amazingly delicious filling to create the ultimate pumpkin pie!
Ingredients
For the crust:
- 2 cups almond flour
- 3 tablespoons powdered sugar substitute (Swerve)
- ¼ teaspoon salt
- 1 large egg, lightly beaten
- 3 tablespoons butter, melted
For the filling:
- 2 eggs
- ¾ cup granulated sugar substitute (Swerve)
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon salt
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 (15 ounce) can pumpkin
- 1 cup heavy whipping cream
- Optional: 1 tablespoon rum
Instructions
For the crust:
1. In a medium mixing bowl, add almond flour, keto powdered sugar, and salt. Stir to combine.
2. Add egg and melted butter. Stir to combine, place dough onto plastic wrap. Shape into a ball and refrigerate for 30-60 minutes.
3. After chilling dough, pre-heat oven to 350 degrees.
4. Roll dough between 2 pieces of plastic wrap into a 12 inch circle, place into a 9 inch pie plate and use fingers to press crust into pie plate. Crimp edges if desired.
5. Prick bottom of crust several times with a fork. Bake crust for 8-12 minutes or until browned. Allow crust to cool while making filling.
For the filling:
1. In a medium mixing bowl, add eggs. Lightly beat eggs.
2. Add keto granulated sugar, cinnamon, ginger, salt, cloves, and nutmeg. Whisk to combine.
3. Add pumpkin and heavy whipping cream. Whisk to combine. Add rum, if using.
4. Pre-heat oven to 425 degrees. Pour pumpkin filling into prepared crust. Bake for 15 minutes. Cover crust edges with aluminum foil. Decrease heat to 350 degrees.
5. Bake for 45-55 minutes, or until knife inserted comes out clean. Cool on wire rack.
6. Serve, or refrigerate, covered, until ready to serve.
Nutrition Information:
Yield: 8 Serving Size: 1 pieceAmount Per Serving: Calories: 268Total Fat: 21gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 115mgSodium: 153mgCarbohydrates: 9gNet Carbohydrates: 5gFiber: 4gSugar: 3.5gProtein: 9g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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