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Keto Pumpkin Pie

Keto Pumpkin Pie

Cost $8.5, save $12

Source: Recommended by CookPal

  • 70 Min
  • 8 Servings
  • $8.5

INGREDIENTS

  • Crust

    • 🧈 2 tablespoons butter, melted
    • ½ cup finely chopped pecans
    • ½ cup stevia sugar substitute (such as Truvia®)
    • 🧂 ½ teaspoon ground cinnamon
    • 🧂 1 pinch salt

  • Filling

    • 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

STEPS

1

Preheat the oven to 350°F (175°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°F (220°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°F (175°C). Continue baking until a knife inserted into the pie comes out clean, 50–60 minutes more.

6

Cool for 1 hour before refrigerating. Refrigerate for 2–3 hours before serving.

NUTRIENTS

Per 1 serving

🔥

139

Calories

  • 4
    Protein
  • 15
    Carbs
  • 11
    Fats

💡 Choose finely chopped pecans for a smoother crust texture.Use a spoon or spatula to evenly spread the crust for uniform baking.Allow adequate cooling time to enhance the flavor and texture of the pie.Store leftovers in the fridge in an airtight container for up to 3–4 days.