Living a keto lifestyle doesn't mean you can't indulge over the holidays! With this keto pumpkin pie recipe, you'll satisfy your sweet tooth while staying true to your low-carb diet. Come Thanksgiving, you'll be savoring every delicious bite. There is no need for regular pumpkin pie at your Thanksgiving table this year!
In a large mixing bowl, stir together the almond flour, coconut flour, and brown sugar replacement.
Add the butter and egg and mix until a thick dough is formed.
Press the dough into the bottom and up the sides of a deep dish pie pan. Poke the bottom with a fork, then bake in the preheated oven for 5-8 minutes.
Remove from the oven and allow to cool before pouring the filling in.
In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar replacement, pumpkin pie spice, cinnamon, and nutmeg until well combined.
Pour the pumpkin filling into the prepared pie shell, then turn the oven down to 350 F and bake for 45-55 minutes, or until the center is no longer jiggly.
As the pie is baking, prepare the whipped cream by whipping on high the heavy cream and powdered sugar replacement until light and fluffy.
Allow to cool before slicing and serving with a dollop of whipped cream.
Notes
Chill the crust: For a firmer crust, chill it in the refrigerator for about 30 minutes before baking.
Customize spices: Adjust the spice levels to suit your preference. You can add a bit more cinnamon or nutmeg for a bolder flavor.
Feel free to make your own homemade pumpkin puree in a food processor.
Add high-quality vanilla extract for even more depth and flavor.