The holiday dessert table is often where pie crusts and diet goals crumble. This keto*-friendly pumpkin pie recipe with cream cheese lets you enjoy your favorite holiday dessert while sticking to a low-carb diet. If you’ve been hunting for an incredibly delicious dessert with only 6 grams of net carbs† per slice, you’ve come to the right place. Be sure to snap a pic of your masterpiece and tag us in it on social @ratiofood.
- 2/3 cup super-fine blanched almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/2 cup cold butter, cut into pieces
- 2 oz cold cream cheese (from 8-oz package), cut into pieces
- 1 egg, slightly beaten
- 1 package (8 oz) cream cheese, softened
- 1/4 cup butter, softened
- 2/3 cup golden raw cane sugar replacement made with erythritol and monk fruit extract
- 1 can (15 oz) pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla
- 1/2 cup heavy whipping cream
- 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.
Tip 1: If you don’t have a food processor, the crust ingredients can be mixed by hand. Cut the butter and cream cheese into the flours, xanthan gum and salt using a pastry blender. Stir in the egg until dough forms clumps. Gather dough into a flattened disk, and continue as directed.
Tip 2: No pumpkin pie spice? Substitute 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and a dash of cloves and/or allspice.
Tip 3: Make sure you’re purchasing 100% pure pumpkin puree, not pumpkin pie filling. The latter is made with added sugar and can significantly add to your carbohydrate intake for the treat.
Tip 4: Make this vegan by swapping plant-based ingredients for the dairy-based butter, heavy cream, and cream cheese. Your local market should have these alternatives, such as a cashew blended butter, tofu based cream cheese, and coconut cream. You may even find you enjoy this slight deviation from the traditional classic.
†Net Carbs = 22g Total Carbohydrate – 3g Fiber – 13g Sugar Alcohols
13g sugar alcohol is from the artificial sweetener (sugar replacement made with erythritol and monk fruit extract).
Special thanks to Betty Crocker for this tasty holiday recipe.
*Always consult your physician before starting an eating plan that involves regular consumption of high fat foods. See information for calorie, total fat and sat. fat content.