Keto pumpkin pie is a twist on an American classic: tasty and healthy at the same time! We hope this pie helps create a cozy atmosphere in your home!
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!
Pumpkin pie and Thanksgiving
Pumpkin pie is not only a delicious dessert for tea or coffee, but also an essential part of a traditional Thanksgiving dinner. Turkey, parade and pumpkin pie. And while there are few questions about turkey and parade from a keto perspective, the traditional pumpkin pie recipe contains flour and sugar. We, on the other hand, have found a pumpkin pie for Thanksgiving recipe that will allow you to enjoy the dessert, guilt-free. And by the way! From experience, none of the non-keto friends and family will notice the difference.
And if you do not have time and desire to make pumpkin purée by yourself, then you ready canned.
Pumpkin can also be used to make curry, spicy Indian soup, and much more.
If you’re like me, the mashed pumpkin is great in the freezer.
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.