Description
Keto Pumpkin Pie is a deliciously satisfying dessert that captures the essence of fall while keeping your carb count low. This delightful treat features a crunchy walnut and pecan crust filled with a creamy pumpkin mixture, making it an ideal choice for any occasion—whether it’s a festive Thanksgiving gathering or a simple weeknight indulgence. With only 5g net carbs per slice, you can enjoy this guilt-free dessert without straying from your keto lifestyle. Rich in flavor and easy to prepare, this pie is sure to impress family and friends alike!
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 sweetener
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F.
- In a food processor, blend walnuts, pecans, and butter until finely mixed. Press into a pie pan to form the crust.
- Bake the crust for 15–18 minutes until golden brown.
- In a mixing bowl, whisk together pumpkin puree, eggs, and heavy cream until smooth. Stir in pumpkin pie spice, monk fruit, and salt.
- Pour filling into the baked crust and bake at 425°F for 10 minutes, then reduce temperature to 350°F and continue baking for an additional 30 minutes.
- Allow cooling before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (113g)
- Calories: 322
- Sugar: 2g
- Sodium: 90mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg