Keto Pumpkin Pie

14 ingredients
5 steps

Ingredients

  • Crust:
  • 2 tablespoons butter, melted
  • 1/2 cup finely chopped pecans
  • 1/2 cup stevia sugar substitute (such as Truvia(R))
  • 1/2 teaspoon ground cinnamon
  • 1 pinch salt
  • Pie Filling:
  • 1 (15 ounce) can pumpkin puree
  • 4 large eggs
  • 3/4 cup granular sucralose sweetener (such as Splenda(R))
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves

Directions

  1. 1
    Preheat the oven to 350 degrees F (175 degrees C).
  2. 2
    Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.
  3. 3
    Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).
  4. 4
    Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.
  5. 5
    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.

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