Description

Keto Pumpkin Pie is the perfect low-carb dessert that combines the warm, comforting flavors of traditional pumpkin pie with a healthy twist. This delightful dish features a crunchy walnut crust and a rich, creamy filling that will impress your family and friends at any gathering. With only 5g of net carbs per serving, you can indulge in this guilt-free treat without compromising your keto lifestyle. Whether you’re celebrating the holidays or enjoying a cozy evening at home, this Keto Pumpkin Pie recipe is sure to satisfy your sweet tooth while keeping your diet on track.

Ingredients

Scale

4 tablespoons butter
1 cup walnuts
1 cup pecans
1 3/4 cup pumpkin puree
1 cup heavy cream
2 eggs
2.5 teaspoons pumpkin pie spice
1/2 cup monk fruit
1/4 teaspoon salt

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Instructions

Preheat your oven to 350ºF.
In a food processor, combine walnuts and butter; pulse until finely chopped. Press mixture evenly into a pie pan to form the crust and bake for 15-18 minutes until golden brown.
In a mixing bowl, whisk together pumpkin puree and eggs until combined. Gradually add heavy cream while whisking until smooth. Stir in pumpkin pie spice, salt, and monk fruit until well mixed.
Pour the filling into the baked walnut crust and bake at 425ºF for 10 minutes. Lower the temperature to 350ºF and bake for an additional 30 minutes or until a toothpick inserted comes out clean.
Cool for at least 15 minutes before slicing.

Prep Time: 15 minutes
Cook Time: 48 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 320
Sugar: 2g
Sodium: 150mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 6g
Cholesterol: 120mg