Keto Pumpkin Pie Recipe w/ Low Carb Crust!
Low-carb Pumpkin Pie!
This is another perfect Thanksgiving dessert that can be made low-carb. It's not based off of a high carb fruit or vegetable and it absolutely has a place at your Thanksgiving dinner. This is an excellent way to keep the carbs down in one of the heaviest meals of the year.
This is a really basic keto pie crust that can be the basis of any kind of pie you'd like to make. You can use it for just about anything, so I would recommend making a few of these crusts and freezing or refrigerating them for future pie-baking. You should certainly pre-bake before freezing, but it's not absolutely necessary. The key ingredient to this recipe is a low-carb flour, such as super-fine almond flour or coconut flour. This recipe makes a 9 in pie crust.
- 2 1/2 Cups Almond Flour
- 1/4 Cup KetoGoods Allulose Syrup
- 1/4 tsp Salt
- 1/4 cup ghee or melted butter
- 1 egg
- Optional: Cinnamon and/or vanilla extract
- Preheat your oven to 350 degrees.
- Line a 9 inch pie pan with parchment paper. Otherwise, grease well!
- Mix together your almond flour, allulose syrup, and salt in a bowl.
- Slowly stir in your melted butter/ghee and your egg. Mix until all ingredients are combined. Expect your dough to be a little dry and crumbly, but mix to ensure there are no more powder left.
- Push your dough into the pan you prepared earlier. Press it back together if it falls apart.
- Bake for about 10 minutes until it is a very light golden color.
- 1 can pumpkin puree
- 1/2 cup heavy cream
- 2 large eggs
- 3/4 cup KetoGoods Allulose Syrup
- 1/4 cup KetoGoods Prebiotic Tapioca Fiber
- 2 tsp pumpkin pie spice
- 1/4 tsp Sea Salt
- 1 tsp vanilla extract
- 1 tsp blackstrap molasses
- Preheat oven to 325 degrees.
- Beat together ALL of the ingredients from your filling recipe at once.
- Pour filling into your cooled crust
- Tap out air bubbles
- Bake for 40 or 50 minutes until the center of the pie is still a little jiggly
- cool completely, then put into the refrigerator.