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Keto Pumpkin Pie
Keto Pumpkin Pie
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
270 minutes
Keto-friendly pumpkin pie with a pecan crust and spiced pumpkin filling.
Ingredients:
  • 2 tablespoons butter, melted
  • 0.5 cup finely chopped pecans
  • 0.5 cup stevia sugar substitute (such as Truvia®)
  • 1 pinch salt
  • 1 (15 ounce) can pumpkin puree
  • 4 large eggs
  • 0.75 cup granular sucralose sweetener (such as Splenda®)
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground allspice
  • 0.25 teaspoon ground cloves
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect bake.
  • Mix together the melted butter, pecans, stevia, cinnamon, and salt in a bowl, then press the mixture into the base of a 10-inch pie pan.
  • Place the crust in the preheated oven for 5 minutes to achieve a golden crisp. Then, elevate the temperature to 425 degrees F (220 degrees C) for the next step.
  • In a bowl, thoroughly mix together pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves. Pour the filling into the pie crust.
  • Preheat the oven, bake the pie until set, then chill before serving. Bake in a hot oven for 15 minutes, then reduce the temperature to 350°F. Bake for an additional 50-60 minutes until a knife inserted comes out clean. Allow the pie to cool for 1 hour, then refrigerate for 2-3 hours before serving.

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