Keto Pumpkin Pie
ChefKetogenic.comDifficultyIntermediateDid you know that the average slice of pumpkin pie has 25g of sugar? This pie may be a fall staple, but you traditionally need to stay away from it on the ketogenic diet. Luckily, you don't have to go without the classic thanksgiving treat this year. We have created a delicious keto pumpkin pie recipe that the whole family will enjoy!
Serving Size 1 slice
Servings 12
Net Carbs
- Amount Per Serving
- Calories 214
- % Daily Value *
- Total Fat 19.4g30%
- Total Carbohydrate 7g3%
- Dietary Fiber 2.7g11%
- Protein 4.2g9%
* 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
Pre-heat the oven to 350 degrees F.
Follow the directions for the keto pie crust (or purchase a pre-made one). Do not bake the pie crust.
In a bowl, combine all of the keto pumpkin pie filling ingredients and mix until well combined. Add more sweetener if you'd like a sweeter pie.
Pour the pumpkin pie filling into the pie crust and smooth over the top.
Optional: Add aluminum foil over the edges of the pie crust to prevent the edges from burning.
Place in the oven and bake for 35 minutes. Check to see if the filling is set. If it is still jiggly cook in additional 3-5 minute increments.
Allow to fully cool (takes about 1 to 2 hours) before topping your pumpkin pie with keto whipped cream. Serve and enjoy!
Ingredients
Ingredients
Directions
Directions
Pre-heat the oven to 350 degrees F.
Follow the directions for the keto pie crust (or purchase a pre-made one). Do not bake the pie crust.
In a bowl, combine all of the keto pumpkin pie filling ingredients and mix until well combined. Add more sweetener if you'd like a sweeter pie.
Pour the pumpkin pie filling into the pie crust and smooth over the top.
Optional: Add aluminum foil over the edges of the pie crust to prevent the edges from burning.
Place in the oven and bake for 35 minutes. Check to see if the filling is set. If it is still jiggly cook in additional 3-5 minute increments.
Allow to fully cool (takes about 1 to 2 hours) before topping your pumpkin pie with keto whipped cream. Serve and enjoy!
