Keto Pumpkin Pie (Sugar Free)

Keto Pumpkin Pie (Sugar Free)

from wholesomeyum.com
60 min
12 servings

You only need a few ingredients for this easy low carb keto pumpkin pie recipe with almond flour crust. It's the best sugar free pumpkin pie!

Ingredients

  • 1 recipe Almond flour pie crust ((or your favorite pie crust recipe))
  • 1 15-oz can Pumpkin puree
  • 1/2 cup Heavy cream ((or coconut cream for dairy-free/paleo))
  • 2 large Eggs ((at room temperature))
  • 2/3 cup Besti Powdered Monk Fruit Allulose Blend
  • 2 tsp Pumpkin pie spice
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract ((optional))
  • 1 tsp Blackstrap molasses ((optional))

Directions

  1. 1

    Make the sweet version of the almond flour pie crust here.

  2. 2

    Meanwhile, beat together all remaining ingredients, using a hand mixer at medium-low speed, until smooth. (Don't overmix.)

  3. 3

    When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Cool the crust on the counter for at least 10 minutes, longer if you have time.

  4. 4

    Pour the filling into the crust. Gently tap on the counter to release air bubbles. Cover the crust edge with foil.

  5. 5

    Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center, like jello. Do not let it fully set in the oven.

  6. 6

    Cool completely on the counter. Then, refrigerate for at least 2 hours, preferably overnight. Make sure the pie is completely set and doesn't jiggle before you slice it.