Keto pumpkin pie is a twist on American classic: tasty and healthy at the same time!
Pumpkin is highly debated among keto-lovers. Debated, but still allowed – not for daily consumption, of course. You can cook a pumpkin puree as a side dish or a tasty tiramissu dessert. We’re used to Olivier salad as a festive New Year’s Eve must, same as Americans – to a pumpkin pie as an autumnal family dish. Nice crispy crust, tender and spicy filling – that’s what you need for a cold autumn supper. Try baking a keto pumpkin pie with us!
For a crust
- 270 gr almond flour (finely milled works best)
- 40 gr erythritol
- 80 gr butter (or melted ghee butter)
- 1 egg
- 1/2 tsp vanilla
- pinch salt
- 50 gr pumpkin puree
- 120 ml heavy cream
- 2 eggs
- 100 gr erythritol (or more, depending on how sweet is your pumpkin)
- 2 tsp spices (use a pre-made mix or make up your own)
- 1 tsp vanilla
- 1 pinch salt
Mix of spices
- 1 ½ tsp cinnamon (milled)
- ½ tsp nutmeg (milled)
- ½ tsp ginger (milled)
- ¼ tsp allspice (milled)
- ¼ tsp cloves (milled)
- Pre-heat your oven to 180°C. Use this time to make a crust. Mix butter with vanilla, add an egg and whip it together. Then add all of your dry ingredients. The dough shoud be crumbly as the result.
- Use a pie pan, 23cm in diameter. Press the dough into the pan energetically, it should be well-formed. Poke it with a fork in a few places. Bake for 10-15 minutes, until it turns light-golden.
- Take the crust out and let it cool down for 10-15 minutes. Reduce the oven temperature to 160°C. Use this time to make your filling. Mix all of the ingredients and gently pour the mix in the cooled crust.
- Bake for 40-50 minutes. You can decorate your pie with pumpkin seeds, pecan nuts or walnuts.