Keto Pumpkin Pie

Name: Keto Pumpkin Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1 cup almond flour; 1/4 cup coconut oil, melted; 1 cup pumpkin puree; 1/2 cup heavy cream; 2 large eggs; 2 tablespoons erythritol; 1 teaspoon pumpkin spice

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Servings4
Prep time20 min
Cook time40 min
Total time60 min

Diet tags

atkins gluten-free halal high-protein intermittent-fasting keto kosher low-carb omnivore

Ingredients

1 cup almond flour
1/4 cup coconut oil, melted
1 cup pumpkin puree
1/2 cup heavy cream
2 large eggs
2 tablespoons erythritol
1 teaspoon pumpkin spice

Directions

- Preheat oven to 350°F (175°C).
- In a medium bowl, mix almond flour and coconut oil; press into an 8-inch pie dish to form a crust.
- Whisk pumpkin puree, cream, eggs, erythritol, and pumpkin spice; pour into crust and bake for 35-40 minutes until set; cool and slice into 4 pieces.
- Serve at room temperature.

Recipe notes

Keto Pumpkin Pie

Basic Information

Servings: 4
Serving Size: 1 slice
Difficulty: 3
Budget: 3
Prep Time: 20
Cook Time: 40
Total Time: 60
Meal Type: Main Dish

Diet Types

Atkins
Gluten-Free
Halal
High Protein
Intermittent Fasting
Keto
Kosher
Low-Carb
Omnivore

Equipment

- 8-inch pie dish
- Medium bowl

Ingredients

1 cup almond flour
1/4 cup coconut oil, melted
1 cup pumpkin puree
1/2 cup heavy cream
2 large eggs
2 tablespoons erythritol
1 teaspoon pumpkin spice

Directions

- Preheat oven to 350°F (175°C).
- In a medium bowl, mix almond flour and coconut oil; press into an 8-inch pie dish to form a crust.
- Whisk pumpkin puree, cream, eggs, erythritol, and pumpkin spice; pour into crust and bake for 35-40 minutes until set; cool and slice into 4 pieces.
- Serve at room temperature.