Keto Pumpkin Pie from Scratch
ChefAimee AristotelousDifficultyIntermediateYes, homemade pumpkin pie is still on the Thanksgiving feast menu even if you're sticking to your ketogenic macros. Everything down to the crust is made from scratch and know one will ever guess it has only three grams of net carbohydrates per slice!
Serving Size 1 piece
Servings 8
Net Carbs
- Amount Per Serving
- Calories 171
- % Daily Value *
- Total Fat 13g20%
- Total Carbohydrate 10g4%
- Dietary Fiber 7g29%
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Grease a 9-inch pie pan with the coconut oil and set aside.
Place the rest of the pie crust ingredients in a food processor or blender and combine until a crumbly dough remains.
Form a ball of dough with your hands and gently knead it until smooth. Using a rolling pin, roll out the dough until it is half an inch thick.
Transfer the dough onto the greased pie pan and gently press into place, being careful to not let the dough crumble. Press a fork around the edges to decorate (optional) and refrigerate.
Preheat the oven to 350°F.
In a medium saucepan over low heat, combine all pie filling ingredients.
Turn up the heat to medium and keep stirring until the mixture thickens and starts to simmer, around 6 minutes.
Remove the pie filling from the heat and pour into a large mixing bowl. Using a hand-held immersion blender, blend the filling until it's smooth and creamy. Set aside to cool for 5 minutes.
Carefully pour the pie filling into the crust and place in the oven. Bake for 35-40 minutes until the edges are golden.
Remove the pie from the oven and let it cool at room temperature for 1 hour. Place in the refrigerator for at least 2 hours for the pie filling to become firm. To serve, simply remove it from the refrigerator at least 30 minutes before serving.
Ingredients
Ingredients
Directions
Directions
Grease a 9-inch pie pan with the coconut oil and set aside.
Place the rest of the pie crust ingredients in a food processor or blender and combine until a crumbly dough remains.
Form a ball of dough with your hands and gently knead it until smooth. Using a rolling pin, roll out the dough until it is half an inch thick.
Transfer the dough onto the greased pie pan and gently press into place, being careful to not let the dough crumble. Press a fork around the edges to decorate (optional) and refrigerate.
Preheat the oven to 350°F.
In a medium saucepan over low heat, combine all pie filling ingredients.
Turn up the heat to medium and keep stirring until the mixture thickens and starts to simmer, around 6 minutes.
Remove the pie filling from the heat and pour into a large mixing bowl. Using a hand-held immersion blender, blend the filling until it's smooth and creamy. Set aside to cool for 5 minutes.
Carefully pour the pie filling into the crust and place in the oven. Bake for 35-40 minutes until the edges are golden.
Remove the pie from the oven and let it cool at room temperature for 1 hour. Place in the refrigerator for at least 2 hours for the pie filling to become firm. To serve, simply remove it from the refrigerator at least 30 minutes before serving.
