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Keto Pumpkin Pie: A Classic Thanksgiving Dessert, Made Keto-Friendly

Worry not, pie enthusiasts and keto fanatics! This Keto Pumpkin Pie recipe offers a guilt-free indulgence without compromising the classic Thanksgiving dessert experience. Crafted with a buttery almond flour crust and a velvety pumpkin filling sweetened with monk fruit, this pie is a celebration of fall flavors, minus the carbs.

Keto Pumpkin Pie Crust

This crust is a keto baker’s dream, boasting a perfect balance of crunch and tenderness. Its secret lies in the combination of almond flour, coconut flour, and butter, resulting in a texture that rivals traditional pie crusts. Get ready to impress your guests with this low-carb foundation.

Ingredients:

  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 large egg yolk

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together almond flour, coconut flour, and salt.
  3. Stir in melted butter until mixture resembles coarse crumbs.
  4. Add egg yolk and mix until dough just comes together.
  5. Press dough into the bottom and up the sides of a 9-inch pie plate.
  6. Bake for 15-20 minutes, or until golden brown.
  7. Let cool completely before filling.

Keto Pumpkin Pie Filling

This filling is a symphony of fall flavors, featuring pumpkin puree, warm spices, and a touch of sweetness from monk fruit. It’s creamy, smooth, and bursting with pumpkin goodness, making it an irresistible centerpiece for your Thanksgiving table.

Ingredients:

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup heavy cream
  • 1/2 cup unsweetened almond milk
  • 1/4 cup monk fruit sweetener
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs

Instructions:

  1. In a large bowl, whisk together pumpkin puree, heavy cream, almond milk, monk fruit sweetener, cinnamon, ginger, nutmeg, and salt.
  2. Whisk in eggs until well combined.
  3. Pour filling into cooled pie crust.
  4. Bake for 45-50 minutes, or until filling is set and a toothpick inserted into the center comes out clean.
  5. Let cool completely before refrigerating for at least 4 hours, or overnight.

Tips for a Picture-Perfect Keto Pumpkin Pie

  • For a flaky, tender crust, make sure to use cold butter and work the dough as little as possible.
  • Don’t overfill the pie crust, as it may bubble over during baking.
  • To prevent a soggy crust, pre-bake it for 15-20 minutes before adding the filling.
  • Let the pie cool completely before refrigerating to allow the filling to set properly.
  • Serve the pie with a dollop of whipped cream or keto ice cream for an extra-special treat.

Frequently Asked Questions (FAQs)

Here are some common questions you may have about this Keto Pumpkin Pie recipe:

  • Can I use store-bought almond flour crust?

    • Yes, you can use a store-bought almond flour crust to save time. Just make sure it’s a low-carb crust and pre-bake it according to the package instructions.

  • Can I use canned pumpkin puree?

    • Yes, you can use canned pumpkin puree for convenience. Just make sure it’s unsweetened and doesn’t contain any added ingredients.

  • Can I substitute monk fruit sweetener with another sweetener?

    • Yes, you can use other low-carb sweeteners like erythritol or stevia, but adjust the amount to taste.

Try this Keto Pumpkin Pie for a guilt-free Thanksgiving indulgence and amaze your loved ones with your baking skills. Happy holidays!