Description
This Keto Pumpkin Pie is a rich and creamy low-carb dessert perfect for the fall season or any time you crave a classic pumpkin pie without the sugar and carbs. Made with a nutty walnut-pecan crust and a smooth, spiced pumpkin filling sweetened with monk fruit, this pie is both delicious and keto-friendly.
Ingredients
Scale
Crust
- 1 cup walnuts
- 1 cup pecans
- 4 tablespoons butter
Filling
- 1 3/4 cups pumpkin puree
- 1 cup heavy cream
- 2 eggs
- 2.5 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup monk fruit sweetener
Instructions
- Preheat Oven: Preheat your oven to 350ºF to prepare for baking the pie crust.
- Make the Crust: Combine walnuts and butter in a food processor and blend until finely chopped. Press this mixture evenly into the bottom and up the sides of a pie pan. Bake for 15-18 minutes until the crust turns golden and set.
- Prepare the Filling: In a mixing bowl, whisk together pumpkin puree, eggs, heavy cream, pumpkin pie spice, salt, and monk fruit sweetener until the mixture is smooth and fully combined.
- Fill the Crust: Pour the pumpkin filling into the baked crust, spreading it evenly.
- Bake the Pie: Place the pie in the oven at 425ºF and bake for 10 minutes. Then, reduce the temperature to 350ºF and continue baking for an additional 30 minutes until the filling is set.
- Check Doneness: Insert a toothpick into the center of the pie. It should come out clean when the pie is fully baked.
- Cool and Serve: Let the pie cool for at least 15 minutes before slicing to allow it to firm up for easier serving.
Notes
- Use pumpkin puree, not pumpkin pie filling, for best results.
- Monk fruit sweetener keeps the pie keto-friendly and low carb; you can adjust amount to taste.
- Ensure the crust is fully baked before adding filling to prevent sogginess.
- This pie pairs well with whipped cream for an extra indulgence.
- Store leftovers covered in the refrigerator for up to 4 days.
