‘Tis the season for pumpkin everything! And if you’re following a keto diet, that doesn’t mean you have to miss out on one of the most beloved fall desserts – pumpkin pie. In this blog post, we’ll show you how to make a delicious keto pumpkin pie from scratch, without all the added sugars and carbs. Get ready to indulge in a slice of creamy, spiced goodness that won’t derail your low-carb lifestyle. So put on your apron and grab your mixing bowl, because this keto pumpkin pie recipe is about to become a staple in your dessert rotation.
Yes, homemade pumpkin pie is still on the Thanksgiving feast menu even if you’re sticking to your ketogenic macros. Everything down to the crust is made from scratch and know one will ever guess it has only three grams of net carbohydrates per slice!
Keto Pumpkin Pie From Scratch
PREP TIME-15 mins COOK TIME-45 mins TOTAL TIME-1 hr
Pie Crust Ingredients
- coconut oil for greasing
- ¾ cup coconut flour
- ¼ tsp salt
- 2 tbsp sugar-free powdered sweetener
- 2 large eggs
- ⅓ cup melted coconut oil
- Pie Filling Ingredients
- 15 oz unsweetened pumpkin puree
- 1 ¼ cups non-dairy milk of choice (unsweetened almond milk works well)
- ¾ cup keto maple syrup
- 1 ½ tsp cinnamon
- 1 tbsp arrowroot powder
Pie Crust Directions
- Grease a 9-inch pie pan with the coconut oil and set aside.
- Place the rest of the pie crust ingredients in a food processor or blender and combine until a crumbly dough remains.
- Form a ball of dough with your hands and gently knead it until smooth. Using a rolling pin, roll out the dough until it is half an inch thick.
- Transfer the dough onto the greased pie pan and gently press into place, being careful to not let the dough crumble. Press a fork around the edges to decorate (optional) and refrigerate.
- Pie Filling and Assembly Directions
- Preheat the oven to 350°F.
- In a medium saucepan over low heat, combine all pie filling ingredients.
- Turn up the heat to medium and keep stirring until the mixture thickens and starts to simmer, around 6 minutes.
- Remove the pie filling from the heat and pour into a large mixing bowl. Using a hand-held immersion blender, blend the filling until it’s smooth and creamy. Set aside to cool for 5 minutes.
- Carefully pour the pie filling into the crust and place in the oven. Bake for 35-40 minutes until the edges are golden.
- Remove the pie from the oven and let it cool at room temperature for 1 hour. Place in the refrigerator for at least 2 hours for the pie filling to become firm. To serve, simply remove it from the refrigerator at least 30 minutes before serving.
Creating a keto pumpkin pie from scratch is a delicious and satisfying way to enjoy a classic fall dessert while sticking to your low-carb lifestyle. By using keto-friendly ingredients and making a few simple substitutions, you can still indulge in the flavors of pumpkin spice without worrying about derailing your diet. From the creamy filling to the flaky crust, this homemade keto pumpkin pie recipe will satisfy your cravings and impress your family and friends. Give it a try and let us know in the comments how it turned out for you. We’d love to hear about your baking adventures!
