Keto Pumpkin Pie

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

Ingredients

• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 1 pinch salt
• 4 large eggs
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cloves
• 2 tablespoons butter, melted
• 1 (15 ounce) can pumpkin puree
• ½ cup finely chopped pecans
• ¾ cup granular sucralose sweetener (such as Splenda®)
• ½ cup stevia sugar substitute (such as Truvia®)

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.