Pumpkin pie is the perfect accompaniment for any Thanksgiving dinner, and it's one that doesn't take a big hit in flavour or texture when it comes to making a keto version. This combination of a creamy pumpkin pie filling with my favourite keto almond flour crust hits all the right notes for what I look for in this classic dessert.
Pumpkin Pie with Almond Flour Crust Recipe
Ingredients:
- 1 recipe Almond flour pie crust
- 1 14-oz can Pumpkin puree
- ½ cup heavy cream (*Swap with coconut cream to make it vegan.)
- 2 large Egg (at room temperature) (*Swap with flax eggs to make it vegan.)
- ⅓ cup erythritol (ground to a powder in coffee/spice grinder)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground clove
- ¼ teaspoon Himalayan pink sea salt
- 20 pure stevia drops (with vanilla flavour if available)
- 1 tsp pure vanilla extract
Directions:
Follow the instructions for the almond flour pie crust recipe.
While the pie crust is baking, beat together all remaining ingredients on medium-low until smooth until just blended. Careful not to overmix.
When the pie crust is finished, reduce oven temperature to 350F.
Pour pumpkin pie filling into cooled pie crust. Gently tap the pie plate on the counter to release air bubbles. Cover crust edges with aluminum foil.
Bake for 40-50 minutes until pie is nearly set but still a little jiggly in the centre. Allow to cool completely. Refrigerate for at least 3 hours (preferably overnight) before slicing. Serve with a dollop of sugar-free whipped cream or keto vanilla ice cream.
I hope you enjoy trying out this keto pumpkin pie recipe as a part of your keto Thanksgiving dinner. If you give it a shot, let me know what you think in the comments and please share your photos on Instagram, giving me a tag so I can see how it went. Feel free to ask any questions you like in the comments as well. Happy baking!
