Creamy Keto Pumpkin Pie Food
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
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