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Keto Pumpkin Pie

4

270 min

Keto Pumpkin Pie

Keto Pumpkin Pie Photo 1

Category

Pie Recipes

Time

270 min

Serving

8 persons

Calories

139

Rating

4.00★ (6)

Cuisine

Author: Victoria Buriak
Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices.

Ingredients

  • butter: 2 Tbsp (melted)
  • pecans: 0.5 cup (finely chopped)
  • stevia sugar substitute (such as Truvia®): 0.5 cup
  • ground cinnamon: 0.5 tsp
  • pinch salt: 1 piece
  • pumpkin puree: 1 can (15 ounce can)
  • eggs: 4 piece
  • granular sucralose sweetener (such as Splenda®): 0.75 cup
  • ground ginger: 0.5 tsp
  • ground nutmeg: 0.25 tsp
  • ground allspice: 0.25 tsp
  • ground cloves: 0.25 tsp

Metric Conversion

Stages of cooking

Keto Pumpkin Pie Photo 21
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  1. Preheat the oven to 350 degrees F (175 degrees C).
    Keto Pumpkin Pie Photo 2
  2. Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.
    Keto Pumpkin Pie Photo 3
  3. Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).
    Keto Pumpkin Pie Photo 4
  4. Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.
    Keto Pumpkin Pie Photo 5
  5. Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for 2 to 3 hours before serving.
    Keto Pumpkin Pie Photo 6

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