We're heading into fall and holidays like Halloween and Thanksgiving are worth celebrating. Why not celebrate it with delicious Pumpkin Pie? Don’t worry, this recipe only requires a few ingredients and it’s as good as regular pie.

 Since, being on a keto diet means that you need to keep your carbs at bay. This sugar-free keto pumpkin pie is low-carb and gluten free.

Ingredients of Keto Pumpkin Pie

1. Almond Flour Pie Crust

The key to making the perfect keto pumpkin pie is that your crust needs to be soft and rich in flavor. For this recipe, we’re going to use almond flour which is keto-friendly. Having low carbs and only made from crushed almonds, almond flour is a great source of healthy fats without any non-keto ingredients.

1. Pumpkin Puree

For this recipe, we’re going to use canned pumpkin puree. They are easily available in stores. If you're wondering whether canned pumpkin pie is keto-friendly, opt for puree that's additive- and sugar-free. Look for the canned pumpkin puree that has 6 grams of net carbs.

Although pumpkin is low carb when you combine it with sugar, the carb count increases. This recipe eliminates the use of sugar.

1. Pumpkin Pie Spice

Pumpkin Pie spice is what adds flavor to the pumpkin pie. It is a mixture of over-the-counter spices. You’ll need ⅓ cup cinnamon, 1 tbsp. Of nutmeg, ground ginger, cloves and allspice. Combine the ingredients together and store it in an airtight container.

Keto Pumpkin Pie Recipe

Preperation time: 15 minutes

Cooking Time: 45 minutes

Total time: 1 hour

Serving: 12

Nutritional Facts:

Fat: 21g

Protein: 7g

Carbs: 8g

Fiber: 4g

Calories: 244 Kcal

You’ll Need:

 For Pie Crust:

• ⅓ cup erythritol sweetener
• 2 ½ cup almond flour
• ¼ tsp. Sea salt
• ¼ cup Ghee
• 1 Egg
• ½ tsp Vanilla essence

For filling:

• ½ cup heavy cream
• 1 15-oz Pumpin Puree Can
• 2 eggs
• ⅔ cup Powdered Erythritol
• 2 tsp. Pumpkin Pie Spice
• ¼ tsp. Salt
• 1 tsp. Vanilla essence

Instructions:

1. To prepare the almond flour crust, set the oven to 350 degrees and take a round pan. Line it with parchment paper and oil it.
2. Take a bowl and add almond flour, salt and erythritol sweetener. Mix to combine.
3. Now add melted ghee and eggs. Mix it well to combine. Use a food processor to mix and prepare the dough.
4. Make sure the dough is pressed into the bottom of the pan. If it crumbles when fluted, just press it back together. You can prevent bubbling by poking holes in the surface with a fork.
5. For 10-12 minutes, bake the pie crust until it turns golden. Set it aside and let it cool for 10 minutes while you prepare the filling.
6. Set the crust aside. Take a bowl and mix the ingredients for the filling. Use a beater to beat it until the mixture becomes smooth.
7. Set the oven temperature to 325 degrees. To release air bubbles, gently tap the crust on the counter after putting the filling inside.
8. After 45 minutes, bake the pumpkin pie in the oven until it is set and still jiggly in the middle. Check the status of the pie from time to time.
9. Once the pie is ready, let the pie cool down and refrigerate it for an hour.  
10. Slice and serve!                                                                                 

 Learn more:

Keto Pumpkin Cheesecake Recipe

Keto Turkey with Cream Cheese Sauce

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