Are you looking for a keto-friendly dessert that’s perfect for the fall season? Look no further than this delicious pumpkin pie with a nut crust! Packed with flavor and low in carbs, this dessert is sure to become a staple in your recipe collection.
- 1 cup almond flour
- 1/2 cup chopped pecans
- 1/4 cup melted butter
- 2 tbsp Swerve sweetener
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream
- 2 large eggs
- 1/2 cup Swerve sweetener
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- Preheat oven to 350°F.
- In a mixing bowl, combine almond flour, chopped pecans, melted butter, 2 tbsp Swerve sweetener, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt. Mix well.
- Press the mixture into a 9-inch pie dish, making sure it covers the bottom and sides evenly.
- Bake the crust for 10 minutes, then remove from oven and set aside to cool.
- In another mixing bowl, combine canned pumpkin puree, heavy cream, eggs, 1/2 cup Swerve sweetener, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp salt. Mix well.
- Pour the pumpkin mixture into the cooled crust and smooth the surface with a spatula.
- Bake the pie for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Remove the pie from the oven and let it cool completely before serving.
Serving size: 1 slice (1/8 of pie)
- Calories: 270
- Protein: 6g
- Fat: 24g
- Net carbs: 5g
Total time: 1 hour
Prep time: 10 minutes
Cook time: 50 minutes
- Mixing bowls
- 9-inch pie dish
This keto pumpkin pie is delicious on its own, but if you want to take it to the next level, add a dollop of whipped cream or a sprinkle of cinnamon on top. Serve it as a dessert after a hearty fall meal, or enjoy a slice as a midday snack.
If you want to switch things up, try using a different kind of nut in the crust. Walnuts, macadamia nuts, or hazelnuts would all be delicious options. You could also add a pinch of pumpkin pie spice to the filling for an extra burst of flavor.
If you don’t have almond flour, you can use another type of nut flour instead. Just make sure it’s finely ground and not too coarse. You could also use coconut flour, but you’ll need to adjust the amount since it absorbs liquid differently.
This keto pumpkin pie will keep in the refrigerator for up to 5 days. Just cover it with plastic wrap or foil and store it in an airtight container. You can also freeze it for up to 2 months. To thaw, let it sit in the refrigerator overnight.
- Make sure your melted butter is cooled slightly before adding it to the nut mixture, or it could cause the crust to become too greasy.
- Don’t overmix the filling, or it could become too airy and not set properly.
- If the crust starts to brown too quickly in the oven, cover it with foil to prevent burning.
Swerve sweetener is a keto-friendly sweetener made from erythritol and oligosaccharides. If you don’t have it, you can use another type of keto-friendly sweetener, such as monk fruit or stevia.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure to roast or steam the pumpkin first, then puree it in a blender or food processor until smooth.
Can I make this pie dairy-free?
Yes, you can use coconut cream instead of heavy cream, and coconut oil instead of butter. Just make sure to adjust the amount of sweetener since coconut cream is less sweet than heavy cream.
Can I make this pie ahead of time?
Yes, you can make this pie up to 2 days in advance. Just store it in the refrigerator until you’re ready to serve it.
This keto pumpkin pie with a nut crust is a delicious and healthy alternative to traditional pumpkin pie. It’s packed with flavor and low in carbs, making it the perfect dessert for anyone following a keto or low-carb diet. Give it a try and see for yourself how delicious and satisfying a keto-friendly dessert can be!