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Pumpkin Pie (Keto)

Calories: 121kcal
Author: Laurie Cromie

Ingredients

"Brown Sugar Substitute":

  • 1/2 cup Pyure or preferred sugar substitute blend
  • 1/2 tsp maple extract

Crust:

  • 1/2 cup almond flour
  • 1/4 cup "Brown Sugar Substitute"
  • 3 Tbsp coconut Oil
  • 1 tsp. xanthan gum

 Filling:

  • 1 15- oz can pumpkin puree
  • 1/4 cup "Brown Sugar Substitute"
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp. ground nutmeg
  • 2 large eggs
  • 1 cup whole milk
  • 1 tsp. xanthan gum

Instructions

  • Preheat oven to 350 degrees.
  • Make your brown sugar substitute by using a sugar alternative like Pyure brand stevia/erythritol blend. Add maple syrup and mix well.
  • In a mixing bowl, combine all ingredients for the crust until well mixed. Press mix into the bottom of a 9" pie plate. Bake for 20 minutes. (It will still seem really soft, that's ok!)
  • In another mixing bowl, combine all of the ingredients for the filling and mix well.
  • When the pie crust is done, pour the filling into the pie plate, evenly over the crust.
  • Place pie in oven and back for 40-50 minutes or until a knife inserted near the center comes out clean.

Notes

Optional toppings:
  • Heavy whipping cream mixed with a drizzle of sugar-free syrup or sugar substitute of your choice.
  • Chopped pecans

Nutrition

Serving: 1/8 pie (8 slices) | Calories: 121kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g