Pumpkin pie is a traditional dessert from the United States. It is usually done in late fall and early winter, and especially on Halloween, Thanksgiving, and Christmas.
The problem is that traditional pumpkin pie is full of sugar and carbs, and little else. You definitely can’t eat it on a keto diet!
But luckily, we’ve created a version that you CAN eat on keto in moderation. The best part is that your guests won’t even know the difference when you serve this on Thanksgiving. Just don’t tell them it’s low-carb!
This pie crust recipe uses peanut flour in place of regular flour in its crust. Not only is peanut flour delicious, but it’s also lower in carbs and higher in fat.
Keep in mind that peanuts are a legume and these aren’t approved for a strict keto diet. So if you’re counting your carbs to stay in ketosis, then limit your portion size.
You can also try using almond flour for a lower carb nut that still provides a good amount of fat.
You can find peanut and almond flour just about anywhere. If you have coconut flour on hand, then you can incorporate some into your base, too.
This recipe calls for xylitol, but you can use a keto-approved sweetener of your choice. Try monk fruit extract, stevia and erythritol.
For the base of the pie, you’ll need pumpkin puree. Like peanut butter, pumpkin is usually not eaten on a strict keto diet because it contains more carbs than what is generally allowed.
But it provides a good source of vitamin A and fiber. Look for a brand of pumpkin puree that does not contain added sugars.
This recipe is quick and easy to make. You can whip it up as soon as dinner is done and it will be ready for your guests in 20 minutes!
Prepare all the needed ingredients.
Start by making the crust. Combine the peanut flour with three tablespoons of butter, vanilla, and sweetener. Stir the mixture until it has a thick consistency.
Pour the crust mixture into a greased pie pan and use your fingertips to push the mixture into the creases of the pan. Bake the crust in the oven for 10 to 15 minutes at 300 degrees.
Then, prepare the filling. Mix the pumpkin puree, sweetener, cream cheese, egg, cinnamon and cardamom in a bowl.
Pour the filling into the pie crust and bake for another 20 minutes.
Let the pie cool and then cut and serve! This can be served warm or cold. Top with coconut cool whip and a few pumpkin seeds.
Keto Pumpkin Pie
For the Crust
- 1 cup peanut flour or coconut flour
- 3 tbsp butter
- 1 tsp vanilla extract
- 1 tbsp xylitol or erythritol
For the fillings
- ½ cup pumpkin puree
- 1 tbsp xylitol or erythritol
- 1 cup cream cheese
- 1 egg large
- 1 tsp cinnamon powder
- 3 cardamom
- In a medium bowl, mix the peanut flour, the 3 tablespoons of butter, the vanilla and the sweetener. Stir vigorously with a spoon until the mixture has the consistency of breadcrumbs.
- Grease a mold, and pour the mixture into the mold. Press with your fingertips and distribute evenly to form the crust. Bake for 10 to 15 minutes at 300F.
- While the crust is in the oven, mix in a bowl the pumpkin puree, the sweetener, the cream cheese, the egg, the cinnamon and the cardamom seeds.
- Pour this mixture over the mold and bake for 20 more minutes or until the top of the cake is browned.
- Decorate with pumpkin or use cardamom seeds if you like to.