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Keto Pumpkin Pie 1

Keto Pumpkin Pie

A clean and easy keto pumpkin pie recipe that tastes just like a conventional pie.
5 from 10 votes
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 10

Equipment

  • Blender
  • 6x9 oven safe glass pan

Ingredients
  

Crust

  • ½ cup nuts Pecans or Walnuts
  • ½ cup seeds sunflower
  • 2 tsp baking soda
  • 4 tbsp oil or butter

Filling

  • 2 cans pumpkin puree
  • 2 cups full fat canned coconut milk
  • ½ tsp cloves
  • 1 tsp ceylon cinnamon
  • 1 tsp nutmeg
  • ½ tsp ground ginger
  • ½ tsp cardamom
  • 1 Pinch pink salt
  • 6 tbsp maple syrup or keto approved liquid sweetener of choice
  • 2 tbsp arrowroot powder
  • 6 eggs pasture raised

Instructions
 

  • Preheat oven to 350°

Crust

  • Melt butter and add to bottom of pan
  • Place nuts, seeds, and baking soda in a blender until ground
  • Add blended nuts and seeds into the pan and use fingers to evenly spread across the bottom of the pan (option to press into the sides as well)
  • Place pan in oven and bake for 15 minutes
  • Remove from oven and cool for 15 minutes

Filling

  • Add all filling ingredients to a blender and blend until a viscous batter forms. If your batter is too runny you can add 2tbs at a time of any non-wheat flour (almond and coconut flour work well)
  • Add filling to the cooled crust
  • Bake for 90 minutes. A toothpick pushed into the center should come out mostly clean
  • Allow to cool before serving
Keyword Keto, Keto Pumpkin Pie, Pumpkin Pie