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Keto-Friendly* Pumpkin-Cream Cheese Pie
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Prep Time:
30 minutes
Total Time:
7 hours 10 minutes
Indulge in our decadent keto pumpkin cream cheese pie - a guilt-free delight with a nutty crust and rich filling. Only 6g net carbs per slice. Perfect for staying low-carb during the holidays! ✨
Ingredients:
  • 2/3 cup super-fine blanched almond flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cut into pieces
  • 2 oz cold cream cheese (from 8-oz package), cut into pieces
  • 1 egg, slightly beaten
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter, softened
  • 2/3 cup golden raw cane sugar replacement made with erythritol and monk fruit extract
  • 1 can (15 oz) pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla
  • 1/2 cup heavy whipping cream
Instructions:
  • Chill almond and coconut flours in the freezer for 30 minutes.
  • In a food processor, blend chilled almond and coconut flours, xanthan gum, and salt until mixed. Add 1/2 cup of butter and 2 oz of cream cheese; pulse 5 to 7 times until the mixture resembles coarse crumbs. While the food processor is running, pour in beaten egg through the feed tube, and process briefly until the dough starts to come together. Take out the dough, shape it into a flattened disk, wrap in plastic wrap, and chill in the refrigerator for 1 1/2 hours until firm.
  • Preheat oven to 375°F.
  • Chill the dough and then roll it out into a 12-inch circle between two sheets of parchment paper. Peel off one sheet to loosen the dough, flip it over, and continue rolling. If the dough sticks, chill it for 15 minutes before continuing.
  • Transfer dough to a 9-inch pie plate, remove parchment paper, press dough into plate gently, and crimp the edges.
  • Cover the edge with foil and bake for 20 minutes until partially baked. Remove the foil from the edge and continue baking for an additional 4 to 5 minutes until the crust is golden brown and dry. Allow to cool on a rack for at least 1 hour before serving.
  • In a medium bowl, use an electric mixer to blend 8 oz cream cheese and 1/4 cup butter until smooth. Add remaining ingredients (excluding whipping cream) and mix until smooth. Spread over cooled crust and refrigerate for at least 3 hours, but not more than 24 hours.
  • Whip cold whipping cream in a small chilled bowl with an electric mixer on high speed until soft peaks form. Serve alongside the pie.

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