Pumpkin Pie Recipe Keto

DIFFICULTY:  Intermediate

YIELDS: 8 Servings PREPARATION TIME: 15 mins COOKING TIME: 45 mins TOTAL TIME: 1 hr

It’s true that homemade pumpkin pie remains available for Thanksgiving, even if you’re following the ketogenic macros. Everything, from the crust down, is scratch-made and nobody will think that it’s only 3 grams of net carbs per slice!

Pie Crust Ingredients

  • coconut oil to grease
  • 3/4 cup coconut flour
  • 1/4 tsp salt
  • 2 1 tbsp sugar-free powdered sweetener
  • 2 large eggs
  • 1/3 cup melted coconut oil

Pie Filling Ingredients

  • 15 oz unsweetened pumpkin puree
  • 1 1/4 cups non-dairy milk of your choice (unsweetened almond milk is a good choice)
  • 3/4 cup keto maple syrup
  • 1 1/2 tsp cinnamon
  • 1 Tbsp Arrowroot Powder

Directions for Pie Crust

  1. Make sure to grease a 9-inch pie dish with coconut oil, then place it aside.
  2. The remaining pie crust ingredients into the blender or food processor and blend until a crumbly dough remains.
  3. Make a ball of dough using your hands, and slowly knead it until it is smooth.Utilizing a rolling pin, make the dough roll until it’s half an inch thick.
  4. Place the dough into the pie pan greased and gently press it in place Be careful not to let the dough break.Use a fork to press around the edges of the pan to garnish (optional) and chill.

 

Pie Directions for Filling and Assembly

  1. Pre-heat the oven until 350 degrees F.
  2. In a medium saucepan, over low heat, mix the pie filling ingredients.
  3. The heat should be increased to medium, and continue stirring until the mixture becomes thicker and simmers for about 6 minutes.
  4. Remove the pie filling from heating and place it in an enormous mixing bowl.With a handheld immersion blender, mix the filling to make it smooth and smooth. Let it cool for five minutes.
  5. Pour all the filling of the pie into the pie crust and put it into the oven.Bake for 35-40 minutes or until all edges have a golden brown.
  6. Take the pie out of the oven and allow it to sit at room temp for one hour.Keep it in the fridge for at minimum 2 hours to allow the pie filling to get hard. When ready to serve, just take it out of the fridge about 30 minutes prior to serving.

 

Nutrition Facts:

Serving Size 1 piece

Servings: 8

Net Carbs: 3 g

Amount Per Serving

Calories: 171

Daily Value: 

Total Fat 13 g , 20%

Total Carbohydrate 10 g , 4%

Dietary Fibber 7 g , 29%

Protein 5 g , 10%

 

CATEGORY Dessert, Holiday

COOKING METHOD Baking, Stove-top

TAGS

#autumn, #fall, #holiday, #nutmeg, #pumpkin, #pumpkinpie, #spice, #thanksgiving, #whippedcream

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