Keto Classic Pumpkin Pie Slice

Indulge in the cozy flavors of fall with this Keto Classic Pumpkin Pie Slice, a low-carb twist on the beloved holiday dessert. Featuring a buttery, grain-free crust made from almond and coconut flours, this keto-friendly recipe is sweetened with erythritol to keep it sugar-free and guilt-free. The velvety pumpkin filling, infused with warm pumpkin pie spice and a touch of vanilla, is refreshingly creamy thanks to heavy cream and perfectly balanced with rich autumnal notes. Ready in just over an hour, this easy-to-make pie is the ultimate dessert for any gathering, offering only 20 minutes of prep time. Each slice is perfect served chilled or at room temperature, and a dollop of sugar-free whipped cream takes it to the next level. Whether you're looking for a festive treat or a year-round keto-friendly dessert, this recipe is bound to impress.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 1.5 cups Almond flour
• 2 tablespoons Coconut flour
• 0.25 cup Erythritol sweetener
• 0.5 cup Unsalted butter
• 0.25 teaspoon Salt
• 1.5 cups Pumpkin puree
• 0.75 cup Heavy cream
• 3 large Eggs
• 0.5 cup Powdered erythritol
• 1.5 teaspoons Pumpkin pie spice
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

To make the crust, combine the almond flour, coconut flour, and erythritol sweetener in a medium bowl.

Step 3

Melt the butter and add it to the dry ingredients along with the salt. Stir until well combined into a crumbly dough.

Step 4

Press the dough evenly into the bottom of a 9-inch pie pan to form the crust. Prick the bottom with a fork to prevent bubbles.

Step 5

Bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Remove and let cool while preparing the filling.

Step 6

For the filling, whisk together the pumpkin puree, heavy cream, and eggs in a large bowl until smooth.

Step 7

Add powdered erythritol, pumpkin pie spice, and vanilla extract to the pumpkin mixture. Mix well to ensure the spices are evenly distributed.

Step 8

Pour the pumpkin filling into the pre-baked crust, using a spatula to spread evenly.

Step 9

Bake the pie for 35-40 minutes or until the filling is set and the edges are slightly puffed. It should still have a slight jiggle in the center.

Step 10

Remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 1 hour before slicing into 8 pieces.

Step 11

Serve chilled or at room temperature. Garnish with sugar-free whipped cream if desired.

Nutrition Facts

Serving size	(1097.5g)

Amount per serving	% Daily Value*
Calories	2337.0

Total Fat 207.1g	0%
Saturated Fat 79.0g	0%
Polyunsaturated Fat 2.8g
Cholesterol 869.4mg	0%
Sodium 935.3mg	0%
Total Carbohydrate 249.5g	0%
Dietary Fiber 32.4g	0%
Total Sugars 19.4g
Protein 57.0g	0%

Vitamin D 123IU	0%
Calcium 524.9mg	0%
Iron 14.0mg	0%
Potassium 1075.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.3%

Protein: 7.4%

Carbs: 32.3%