I admit that when I was younger the prospect of pumpkin pie wasn’t much motivation. I generally preferred an apple pie. As I got older, however, the mild but distinctive flavor of pumpkin has grown on me. With fall coming up I knew I had to try and give our pumpkin pecan pie a sugar-free facelift. Following a keto diet has brought with it so many great changes to our health and lifestyle that I would keep eating this way even if I couldn’t convert my favorite recipes. But… being able to do so makes it a lot easier to stick with!

Should we eat Keto desserts every day? Likely not, it’s obviously better to fill up on healthy fats and vegetables. But sometimes – we just need our treats. With this keto pumpkin pecan pie you can do both! Pumpkin is surprisingly high in fiber and low in carbs which makes it a really wonderful vegetable to indulge in when the season calls for it! So bake away and keto on!

Keto Pumpkin Pecan Pie

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Keto Pumpkin Pecan Pie – Ingredients

Crust

• 2 Cups Almond Flour – 16g Net Carbs
• 1/3 cup of butter – 0g Net Carbs
• 2 Tbsp Granulated Erythritol – 0g Net Carbs
• 1 Tsp Vanilla Extract – 0.1g Net Carbs

Pumpkin Filling

• 1 Cup Pumpkin – 14g Net Carbs
• 1 Large Egg – 0g Net Carbs
• 3 Tbsp Sugar-Free Maple Syrup – .25g Net Carbs
• 3 Tbsp Heavy Whipping Cream – 1.3g Net Carbs
• 1 Tbsp Swerve Confectioners -0g Net Carbs
• 1 Tsp Ground Cinnamon – 0.7g Net Carbs
• 1/2 Tsp Ground Ginger – 1g Net Carbs
• 1/2 Tsp Ground Nutmeg – 0.6g Net Carbs
• 1/4 Tsp Salt – 0g Net Carbs

Pecan Layer

• 2 Eggs – 0g Net Carbs
• 1/4 cup Swerve Confectioners – 0g Net Carbs
• 1/4 cup Sugar-Free Maple Syrup – 1g Net Carbs
• 1 1/4 cup Chopped Pecans – 5g Net Carbs
• 1 Tsp Vanilla Extract – 0.1g Net Carbs

Net Carbs for the Entire Pie – 39.35, Net Carbs per slice (8 Slices) – 4.92g (12 Slices) – 3.27g

Keto Pumpkin Pecan Pie – Directions

Create your Crust

1. Pre-heat your oven to 350 degrees
2. Mix all of your crust ingredients together in a large bowl, the dough will be slightly crumbly but that’s fine!
3. Grease your pie pan with Coconut oil to prevent the crust from sticking.
4. Rather than roll out the dough like you would with a typical pie crust, take small scoops of it and press it into the bottom and sides of your pie pan. Try to make it as even as possible but don’t fret about it too much as long as it’s not too thin or broken you should be fine!
5. Use a form to poke a few holes in the bottom to prevent bubbling.
6. Bake for 10-12 minutes and then allow it to cool for about 10 minutes before using it.

Create your Pumpkin Layer

1. While your crust is cooling off add all the pumpkin layer ingredients together in a separate bowl.
2. Mix them well, until the contents are smooth and free of any dry powders or chunks
3. Pour this mixture into your pie crust and smooth it out with a spatula.

Create your Maple Pecan Layer

1. In a medium sized bowl mix together your eggs, maple syrup, swerve and vanilla.
2. Whisk until smooth and well combined
3. Add your pecans and mix until well covered in the sauce
4. Pour this mixture slowly over your pumpkin mix in the pie crust.

Bake & Enjoy!

1. Bake your pie at 350 degrees for approximately 50-60 minutes
2. Allow to cool slightly (if you can!), top with optional homemade whip cream and enjoy!

• For directions on how to make homemade keto friendly whipped cream please take a look at out Keto Strawberry Shortcake Recipe!

Let me know if you give this a try!

 

 

 

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