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.
INGREDIENTS
Crust
- 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
Filling
- 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
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.
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Heat oven to 375°F.
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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).
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Flip dough into 9-inch pie plate. Peel remaining parchment paper off dough. Gently press dough into pie plate, and crimp edge.
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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.
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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.
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Just before serving, in chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Serve with pie.
TIPS
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.
NUTRITION
†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.
