Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices.
Preparation Time
20 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 30 mins
Calories
139 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.
Step 3
Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).
Step 4
Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.
Step 5
Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for 2 to 3 hours before serving.
Ingredients
1 pinch salt
4 large eggs
2 tablespoons butter, melted
1 (15 ounce) can pumpkin puree
0.5 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.25 teaspoon ground nutmeg
0.25 teaspoon ground cloves
0.25 teaspoon ground allspice
0.5 cup finely chopped pecans
0.5 cup stevia sugar substitute (such as Truvia®)
0.75 cup granular sucralose sweetener (such as Splenda®)
