Keto Pumpkin Pie recipe

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Ingredients

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

Nutrition Info

138.7 calories
carbohydrate: 15.2 g
cholesterol: 100.6 mg
fat: 10.5 g
fiber: 2.5 g
protein: 4.4 g
saturatedFat: 3.1 g
servingSize: -
sodium: 203.5 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.

  3. Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).

  4. Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.

  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.

Recipe Yield

1 10-inch pie

Recipe Note

Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices.

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