Keto Pumpkin Pie

Prep Time 30

Cook Time 1 5

Total Time 1 35

Servings Slices

Calories 431kcal

Prep. Preheat oven to 425 F.
Pie crust. Prepare the pie crust by forming the unbaked dough into a 9" pie pan. Place crust in the fridge as you prep the filling. If you have extra dough, use small leaf cookie cutters (note 4) as a topping to decorate your pie. Place this dough in the fridge as well.
Filling. Add all ingredients to a large bowl, and combine using an electric mixer.
Bake. Place pie pan with crust on a rimmed baking sheet. Pour filling into the crust. Use foil to wrap around the edges of the crust to form a collar (will protect the crust from burning). Place in the oven and bake for 50 minutes -- You'll know the pie is done once the top is golden around the edges, however, the center should still be jiggly. Test by inserting a toothpick a couple of inches from the edge of your pie, it should come out clean. The pie will continue to cook as it cools.
Decorated topping + serving. Place cut-out cookies on a parchment paper-lined baking sheet, brush the tops with a whisked egg and bake for 12 minutes. Once cool, use these to decorate the edges of your pie. Allow pie to cool completely before slicing, and enjoy!

Pie crust. I absolutely love my keto pie crust recipe here, but feel free to use yoru fave.
Sweetener. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
Xanthan gum is necessary to bind and thicken our ingredients, don't skip!
Cookie cutters - I used these small leaf cookie cutters from Amazon.
Nutritional information is based on 1 slice, if you cut this pie into 8 slices. It's calculated using my almond flour pie crust recipe:

Delicious recipe from Lindsey Hyland // www.thelittlepine.com