The Ultimate Keto Pumpkin Pie
The silkiest, dreamiest keto pumpkin pie EVER. Packed with comforting fall flavors and wrapped up in my perfect flaky low carb crust. Sugar-free Thanksgiving never tasted so good!
Servings: 12 Slices
Make my Coconut Flour Pie Crust (follow the instructions to parbake the crust for 10 minutes at 375° F for 10 minutes in preparation for the pumpkin pie filling).
Preheat the oven to 350°F.
To a large bowl, add the canned pumpkin puree, allulose, and eggs and whisk to combine. Add the salt, cinnamon, ginger, nutmeg, and cloves and whisk until combined.
Add the sugar free maple syrup, heavy cream, and vanilla extract to the pumpkin mixture and whisk until everything is thoroughly incorporated.
Pour the pumpkin filling into the parbaked pie crust.
Bake the pie for 40-50 minutes at 350° F or just until the center of the filling jiggles as one. Do not overbake.
Allow the pie to cool completely. Top with homemade whipped cream or keto friendly vanilla ice cream! Store in the refrigerator.
Serving: 1Slice | Calories: 203.4kcal | Carbohydrates: 8.2g | Protein: 4.2g | Fat: 17.3g | Fiber: 2.8g | Sugar: 2.54g