Keto Pumpkin Pie Recipe With Pumpkin Cream Cheese Filling

Keto Pumpkin Pie Recipe With Pumpkin Cream Cheese Filling

This keto pumpkin pie recipe is the perfect keto dessert for the holidays! It is made with an almond and pecan flour crust and a pumpkin and cream cheese filling. In addition, it is loaded with pumpkin spice to give it an extra flavorful kick. If you cannot find pecan flour at your local grocery store you can easily make some yourself.

All you will need is regular pecan pieces and a food processor or high-quality blender. Simply place regular deshelled pecans or pecan pieces through a food processor until it turns into a nice pecan flour. But be aware, if you process for too long it will turn into pecan butter. In addition, you can order some online through Amazon!

This keto pumpkin pie yields a total of 12 servings. Each serving contains roughly 192 calories, 18 grams of fat, 19.66 carbs, 2.95 net carbs, and 4 grams of protein.

Keto Pumpkin Pie Ingredients

Crust:

  1. 1 cup almond flour
  2. 1/4 cup pecan flour
  3. 6 tbsp butter cubed
  4. 4 tbsp Swerve Granular
  5. 1/8 tsp ground cinnamon

Filling:

  1. 1/3 cup heavy whipping cream
  2. 1 1/4 cup pumpkin puree
  3. 3 oz cream cheese
  4. 2 eggs
  5. 1/2 cup Swerve Brown
  6. 2 tbsp Spice Islands pumpkin pie spice
  7. 1/2 tsp vanilla extract

Directions

  1.  Pre-heat oven to 350 degrees Fahrenheit.
  2. Next, mix all of the crust ingredients except for the butter in a mixing bowl.
  3. Cut the 6 tbsp of butter into 1-centimeter cubes a spread it over the dry ingredients. Using your hands knead the butter into the mix until you have a nice dough.
  4. Using a rubber spatula or your hands, press dough evenly across the surface and edges of a 9-inch pie pan.
  5. Place into oven for 15 minutes, then take out of oven and place on cooling rack.
  6. After that, place all of the filling ingredients into a blender and blend for about 45 seconds. Use a rubber spatula to make sure nothing gets stuck to the edges of the blender. Mix again for another 30 seconds or until well blended.
  7. Turn the oven down to 325 degrees.
  8. Pour filling into pie crust and a smooth out the top.
  9. Place in oven for 1 hour. Once done, place on cooling rack until cool and then place into the fridge for at least a few hours.
  10. Enjoy a slice of keto friendly low-carb pumpkin pie!

Keto Pumpkin Pie Recipe

This keto pumpkin pie is amazing! It is made with an almond flour and pecan flour crust and a pumpkin and cream cheese filling. Best of all each slice of this low-carb pumpkin pie contains only 2.95 net carbs!

Course Dessert
Cuisine ketogenic, low-carb
Keyword keto pumpkin pie, low-carb pumpkin pie
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 192 kcal

Ingredients

Ingredients

Crust:

  • 1 cup almond flour
  • 1/4 cup pecan flour
  • 6 tbsp butter cubed
  • 4 tbsp Swerve Granular
  • 1/8 tsp ground cinnamon

Filling:

  • 1/3 cup heavy whipping cream
  • 1 1/4 cup pumpkin puree
  • 3 oz cream cheese
  • 2 eggs
  • 1/2 cup Swerve Brown
  • 2 tbsp Spice Islands pumpkin pie spice
  • 1/2 tsp  vanilla extract

Instructions

Directions

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Next, mix all of the crust ingredients except for the butter in a mixing bowl.
  3. Cut the 6 tbsp of butter into 1-centimeter cubes a spread it over the dry ingredients. Using your hands knead the butter into the mix until you have a nice dough.
  4. Using a rubber spatula or your hands, press dough evenly across the surface and edges of a 9-inch pie pan.
  5. Place into oven for 15 minutes, then take out of oven and place on cooling rack.
  6. After that, place all of the filling ingredients into a blender and blend for about 45 seconds. Use a rubber spatula to make sure nothing gets stuck to the edges of the blender. Mix again for another 30 seconds or until well blended.
  7. Turn the oven down to 325 degrees.
  8. Pour filling into pie crust and a smooth out the top.
  9. Place in oven for 1 hour. Once done, place on cooling rack until cool and then place into the fridge for at least a few hours.
  10. Enjoy a slice of keto friendly low-carb pumpkin pie!


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