Keto Pumpkin Pie | Large Family Thanksgiving
Enjoy your favorite fall treat this holiday season without consuming too many carbs. This Keto Pumpkin Pie recipe will leave you in awe due to its wholesome taste. It might be keto-friendly, but it still tastes just as good as a traditional pumpkin pie. This recipe makes three 9 inch pies.
Ingredients
- 3 tsp. coconut oil
- 9 eggs
- 3 cans pure pumpkin puree unsweetened (15 oz cans)
- 4 ½ tsp. stevia glycerite equals 1 1/2 cup sugar
- 3 TBSP. pumpkin pie spice
- 3 TBSP. vanilla extract
- 3 cup coconut milk unsweetened, full-fat
- 6 TBSP. coconut flour
Instructions
- Preheat oven to 350 degrees F.
- Prepare three 9-inch glass pie plate by greasing it with coconut oil.
- In a large bowl, lightly whisk the eggs. Then add in the pumpkin, Pumpkin pie spice, stevia, and vanilla, whisk until well mixed
- Shake the can of coconut milk and measure 3 cups, adding it to the pumpkin mixture, whisking to fully combine. Once blended add in the coconut flour.
- Transfer the mixture to the greased pie plate. Bake until golden and the center appears set. Check by using a toothpick inserted so it comes out a little moist, but free of batter. This was about 40 minutes in my oven.
- Allow the pie to cool for 2 hours on a cooling rack, then cover and refrigerate for at least 2 hours before slicing and serving.
- When ready to serve, slice the keto pumpkin pie by gently run a knife along the edge of the pie to release it from the plate. The pie is fragile, so use care when you slice it and lift the slices out of the pan.
Notes
*While this pie recipe is only 20 minutes to prepare and 40 minutes in the microwave, note that it requires 2 hours to cool and an additional 2 hours in the refrigerator. A great idea is to make it the day before you need it.