Keto Crustless Pumpkin Pie Recipes

KETO PUMPKIN PIE

Keto Pumpkin Pie image

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

Provided by Linda Nofsinger

Categories Fruits and Vegetables Vegetables Squash

Time 4h30m

Yield 8

Number Of Ingredients 12

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

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.
Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).
Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.
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.

Nutrition Facts : Calories 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, Sodium 203.5 mg, Sugar 2.3 g

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