Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices.
Ingredients
- butter: 2 Tbsp (melted)
- pecans: 0.5 cup (finely chopped)
- stevia sugar substitute (such as Truvia®): 0.5 cup
- ground cinnamon: 0.5 tsp
- pinch salt: 1 piece
- pumpkin puree: 1 can (15 ounce can)
- eggs: 4 piece
- granular sucralose sweetener (such as Splenda®): 0.75 cup
- ground ginger: 0.5 tsp
- ground nutmeg: 0.25 tsp
- ground allspice: 0.25 tsp
- ground cloves: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.
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Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).
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Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.
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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.
