Keto Pumpkin Pie

A keto diet-friendly pumpkin pie for your holiday table that will please everyone's palate. Almond and coconut flour create a nutty crust and a touch of molasses in the filling provides the warm brown sugar notes you expect from a classic pumpkin pie.
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  • Level: Intermediate
  • Total: 4 hr 40 min (includes chilling, freezing and cooling times)
  • Active: 40 min
  • Yield: 8 servings
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Ingredients

Crust:

1 cup almond flour

1/2 cup coconut flour, plus more for dusting

1/4 cup confectioners' erythritol sweetener (see Cook's Note)

1/4 teaspoon kosher salt

1 stick (8 tablespoons) very cold unsalted butter, cut into cubes

3 tablespoons very cold cream cheese

1 large egg, lightly beaten

Nonstick cooking spray, for the pie dish

Filling:

2/3 cup confectioners' erythritol sweetener

1 teaspoon pumpkin pie spice

1/2 teaspoon kosher salt

One 15-ounce can pumpkin puree

1 cup heavy cream

2 teaspoons blackstrap molasses, optional

1 teaspoon pure vanilla extract

3 large eggs

Whipped Cream:

1 cup heavy cream

1 tablespoon confectioners' erythritol sweetener

Directions

  1. For the crust: Add the almond flour, coconut flour, sweetener and salt to a food processor and pulse to combine. Add the butter and cream cheese and pulse until the mixture is very crumbly with pea-size pieces of butter. Add the egg and continue to pulse just until the dough begins to come together in a shaggy mass. Dump the dough onto a sheet of plastic wrap, hold onto the edges and use the plastic to knead the dough gently into a mass. Pat it into a disc and wrap it tightly in the plastic. Refrigerate until well chilled, at least 1 hour and up to overnight.
  2. Spray a 9-inch pie dish lightly with nonstick cooking spray.  
  3. Dust a sheet of parchment lightly with coconut flour. Place the chilled dough disc in the center of the parchment, dust the top lightly with more coconut flour and place a second sheet of parchment on top. Use a rolling pin to gently roll the dough into a round big enough to fit in the prepared pie dish. This is a very delicate dough that might crack or break; if this happens, press the cracks together. If the dough becomes too warm and unmanageable, place the entire piece of parchment on a baking sheet and refrigerate to chill before continuing to roll out. 
  4. Use the parchment to help you transfer the dough to the prepared pie dish. Again, the dough may crack and break at points. It's ok to press it back together with your fingers. Trim the edges and crimp as desired. Place the pie crust in the freezer for 30 minutes to 1 hour.   
  5. For the filling: Preheat the oven to 375 degrees F. 
  6. Whisk together the sweetener, pumpkin pie spice and salt in a small bowl; set aside. Beat the pumpkin, cream, molasses if using, vanilla and eggs in a large bowl with a hand mixer until well incorporated. Add the sweetener mixture and continue to beat until well incorporated.  
  7. Transfer the frozen pie shell to a baking sheet and cover the edges of the crust loosely with foil. Pour the filling into the center and bake for 50 minutes. Gently remove the foil from the edges and continue to bake until the edges are a very deep golden brown and the filling is set a couple inches from the edges but still slightly jiggly in the center, 5 to 10 more minutes.  Let cool completely (see Cook's Note). 
  8. For the whipped cream: Add the cream and sweetener to a large bowl and beat with a hand mixer until stiff peaks form. Serve the pie slices with a dollop of whipped cream.

Cook’s Note

Erythritol, a sugar substitute, can be found in most health food stores or online. As the pie cools, you might notice a cloudy white film form on the surface, which is a result of the erythritol sweetener. Simply brush the surface lightly with a small amount of water before serving to remove it.