KETO PUMPKIN PIE
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
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
KETO-FRIENDLY* PUMPKIN-CREAM CHEESE PIE
Looking to stay keto through the holiday season? Our keto-friendly* pumpkin pie with cream cheese lets you enjoy the dessert you love without killing your low-carb diet. Can we get a virtual high-five for that? With a nutty crust and rich pumpkin filling, our keto-friendly* pumpkin cream cheese pie is, well *chef's kiss.* If you've been hunting for an incredibly delicious dessert with only 6 grams of net carbs per slice, our keto-friendly* cream cheese pumpkin pie checks every box.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h10m
Yield 12
Number Of Ingredients 14
Steps:
- Place almond and coconut flours in freezer 30 minutes.
- In food processor, pulse chilled almond and coconut flours, xanthan gum and salt until combined. Add 1/2 cup butter and 2 oz cream cheese; pulse 5 to 7 times or until mixture looks like coarse crumbs. With food processor running, quickly pour beaten egg through feed tube, and process a few seconds until dough begins to come together. Remove dough; shape into flattened disk. Wrap in plastic wrap; refrigerate 1 1/2 hours or until well chilled.
- Heat oven to 375°F.
- Place chilled dough between two pieces of parchment paper; roll into 12-inch circle. Peel one piece of parchment paper off dough to loosen from pastry. Replace parchment loosely; flip dough over. Peel top piece of parchment off dough (if dough is sticking, place back in refrigerator to chill 15 minutes).
- Flip dough into 9-inch pie plate. Peel remaining parchment paper off dough. Gently press dough into pie plate, and crimp edge.
- Cover edge with foil; bake 20 minutes. Remove foil from edge. Bake 4 to 5 minutes longer or until golden brown and crust is dry. Cool on cooling rack at least 1 hour.
- In medium bowl, beat 8 oz cream cheese and 1/4 cup butter with electric mixer on medium speed until blended. Beat in remaining ingredients except whipping cream until smooth. Spread over cooled crust. Cover and refrigerate at least 3 hours but no longer than 24 hours.
- Just before serving, in chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Serve with pie.
Nutrition Facts : Calories 300, Carbohydrate 22 g, Cholesterol 80 mg, Fat 5 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 3 g, TransFat 1 g
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.
Provided by Food Network Kitchen
Categories dessert
Time 4h40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- 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.
- Spray a 9-inch pie dish lightly with nonstick cooking spray.
- 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.
- 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.
- For the filling: Preheat the oven to 375 degrees F.
- 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.
- 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).
- 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.
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- Shake the coconut milk can well. Open the can, and stir it thoroughly. Now measure 1 cup (making sure again it's smooth and free of lumps) and add it to the pumpkin mixture, whisking to combine. Then whisk in the coconut flour.
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