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Keto Pumpkin Pie From Scratch

  Published on November 19th, 2021
  Reading time: 2 minutes
  Last modified November 17th, 2021
pumpkin pie from scratch
ChefAimee AristotelousDifficultyIntermediateRating
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Yes, 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!

Yields8 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
Pie Crust Ingredients
 coconut oil for greasing
 ¾ cup coconut flour
 ¼ tsp salt
 2 tbsp sugar-free powdered sweetener
 2 large eggs
  cup melted coconut oil
Pie Filling Ingredients
 15 oz unsweetened pumpkin puree
 1 ¼ cups non-dairy milk of choice (unsweetened almond milk works well)
 ¾ cup keto maple syrup
 1 ½ tsp cinnamon
 1 tbsp arrowroot powder
Pie Crust Directions
1

Grease a 9-inch pie pan with the coconut oil and set aside.

2

Place the rest of the pie crust ingredients in a food processor or blender and combine until a crumbly dough remains.

3

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.

4

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.

Pie Filling and Assembly Directions
6

Preheat the oven to 350°F.

7

In a medium saucepan over low heat, combine all pie filling ingredients.

8

Turn up the heat to medium and keep stirring until the mixture thickens and starts to simmer, around 6 minutes.

9

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.

10

Carefully pour the pie filling into the crust and place in the oven. Bake for 35-40 minutes until the edges are golden.

11

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

Pie Crust Ingredients
 coconut oil for greasing
 ¾ cup coconut flour
 ¼ tsp salt
 2 tbsp sugar-free powdered sweetener
 2 large eggs
  cup melted coconut oil
Pie Filling Ingredients
 15 oz unsweetened pumpkin puree
 1 ¼ cups non-dairy milk of choice (unsweetened almond milk works well)
 ¾ cup keto maple syrup
 1 ½ tsp cinnamon
 1 tbsp arrowroot powder

Directions

Pie Crust Directions
1

Grease a 9-inch pie pan with the coconut oil and set aside.

2

Place the rest of the pie crust ingredients in a food processor or blender and combine until a crumbly dough remains.

3

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.

4

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.

Pie Filling and Assembly Directions
6

Preheat the oven to 350°F.

7

In a medium saucepan over low heat, combine all pie filling ingredients.

8

Turn up the heat to medium and keep stirring until the mixture thickens and starts to simmer, around 6 minutes.

9

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.

10

Carefully pour the pie filling into the crust and place in the oven. Bake for 35-40 minutes until the edges are golden.

11

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.

Keto Pumpkin Pie From Scratch

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