What Makes This Pie So Good
This pie tastes just like a traditional pumpkin pie, but is totally keto! With no added sugar, plus gluten-free and low carb, it’s perfect for when you (or your guests) have dietary restrictions. The filling in this pumpkin pie tastes just like the real thing. It’s so good that my two-year-old ate an entire slice! (And that’s saying something!) This keto pumpkin pie’s crust is flaky and crispy, just like a crust with gluten in it. A lot of gluten free pie crusts rely mostly on almond flour and don’t get the tender crust like a regular pie, but this one looks and tastes just like your traditional crust.
Chef’s Tips
When making the dough, if it becomes too warm or no longer manageable, return to the freezer or fridge for 10 minutes. I like a fluted pie crust for this keto pumpkin pie (which is one with a curvy edge, if you’re a pie-baking newbie). Make sure to prick the dough with a fork all over to help it from puffing up during baking. Overbaking is what causes the pie to crack. You’ll know the pie is ready when the inside center will still be wobbly with the edges somewhat puffing up or rounding a little and set. Make sure to cover the pie before it goes in oven! Since it’s gluten free, it will burn fast. I cover mine the entire time it’s in the oven. Try topping this pie with keto whipped cream from our sister site, Easy Healthy Recipes.
More Fall & Thanksgiving Recipes
Pumpkin Bisque Pumpkin Muffins with a Spiced Crumb Topping No Bake Pumpkin Cheesecake Ruth’s Chris Sweet Potato Casserole How To Cook Acorn Squash Paleo Pecan Pie Crockpot Green Bean Casserole Cranberry Brie Dip Homemade Pumpkin Pie Spice Apple Cider Mimosas Elderberry Tonic How To Cook Butternut Squash (in the Oven, Instant Pot, or Microwave) Cranberry Orange Relish Ham Gravy
