{"id":131439,"date":"2020-10-16T08:00:00","date_gmt":"2020-10-16T08:00:00","guid":{"rendered":"https:\/\/eu.intelligentlabs.org\/thanksgiving-keto-pumpkin-pie\/"},"modified":"2025-07-04T07:45:18","modified_gmt":"2025-07-04T07:45:18","slug":"thanksgiving-keto-pumpkin-pie","status":"publish","type":"post","link":"https:\/\/eu.intelligentlabs.org\/en-gb\/thanksgiving-keto-pumpkin-pie\/","title":{"rendered":"Thanksgiving Keto Pumpkin Pie"},"content":{"rendered":"\n
\"Featured<\/a><\/figure>\n\n\n\n

There’s no reason why you should skip dessert this Thanksgiving, even when you’re doing keto. After all, the holidays are all about sharing abundant food and being grateful for all the blessings that came your way. Fortunately, keto-friendly versions of the usual Thanksgiving fare now exist, including everyone\u2019s favorite, pumpkin pie!<\/p>\n\n\n\n

We made this keto pumpkin pie from scratch, so you can keep an eye on every single net carb. Forget about store-bought fillings this year, we are going to show you how you can make this amazing, low carb pie from scratch.<\/p>\n\n\n\n

We\u2019ll break down the process into 3 stages. First, we\u2019ll make our homemade pumpkin puree, then the crust, and finally, the filling. Get ready to stretch and move around \u2013 you\u2019ll need a couple of hours to make this sweet and creamy pumpkin pie. We recommend serving this pie cold, so it\u2019s best to make this in the morning or even the evening before Thanksgiving.<\/p>\n\n\n\n

Is it worth it making this pie from scratch?<\/strong><\/h2>\n\n\n\n

Making keto pumpkin pie from scratch is a labor of love. Sure, you can easily buy pre-made pie shells or crusts at the supermarket, but most, if not all of them, are NOT keto-friendly. A carb-rich crust is therefore off the list.<\/p>\n\n\n\n

To begin with, pumpkin already has a relatively high carb count. Now, this recipe calls for half of a winter pumpkin which has a shocking 141g of net carbs (don\u2019t worry\u2026 it will be divided across 8 servings). Using store-bought pie shells will only add to the carb content of your pie, so it\u2019s best to save yourself the headache and just make the entire keto pumpkin pie from scratch. <\/p>\n\n\n\n

That said, promise me you\u2019ll give this recipe a try! Follow the instructions to a T and you will never ever want to go back to buying high carb, pre-made pumpkin pies ever again!<\/p>\n\n\n\n

\"Recipe<\/figure>\n\n\n\n

Ingredients for the pie crust<\/h3>\n\n\n\n
\n

1 \u00bd cups almond flour<\/p>\n\n\n\n

3 tbsp coconut floud<\/p>\n\n\n\n

1 egg, whisked<\/p>\n\n\n\n

4 tbsp butter, melted<\/p>\n\n\n\n

\u00bc tsp baking soda<\/p>\n\n\n\n

\u00bc tsp salt<\/p>\n<\/div>\n\n\n\n

For the homemade pumpkin puree<\/h3>\n\n\n\n
\n

\u00bd winter pumpkin<\/p>\n\n\n\n

\u00bd tsp sea salt<\/p>\n<\/div>\n\n\n\n

For the filling<\/h3>\n\n\n\n
\n

15 oz homemade pumpkin puree<\/p>\n\n\n\n

1 cup heavy cream<\/p>\n\n\n\n

\u2153 cup powdered stevia<\/p>\n\n\n\n

3 large eggs beaten<\/p>\n\n\n\n

1 tsp cinnamon, ground<\/p>\n\n\n\n

\u00bd tsp ginger, powder<\/p>\n\n\n\n

\u00bc tsp nutmeg, ground<\/p>\n\n\n\n

\u00bc cloves, ground<\/p>\n<\/div>\n\n\n\n

How to make keto pumpkin pie with homemade puree<\/h3>\n\n\n\n

1. Make the homemade pumpkin puree:<\/p>\n\n\n\n

Preheat the oven to 300\u00b0F (150\u00b0C). Cut the pumpkin in half and place it on a lined baking pan, cut side down. Bake for 60-70 minutes, or until tender.<\/p>\n\n\n\n

Remove seeds, scoop out the pulp (pumpkin “meat”) and put the pulp into a cheesecloth. Squeeze out the excess liquid. Place the pumpkin pulp in a blender or food processor. Add salt and continue processing or blending until you get a smooth pumpkin puree.<\/p>\n\n\n\n

\"Step<\/figure>\n\n\n\n

2. Make the crust:<\/p>\n\n\n\n

Preheat oven to 350\u00b0F (180\u00b0C). Whisk together almond flour, coconut flour, baking soda, and salt. Add melted butter and egg, and stir well until you get a cohesive dough. Press dough into a 9″ baking pan using your fingers, then poke holes all over the crust surface with a fork. Bake until golden, about 10 minutes.<\/p>\n\n\n\n

\"Step<\/figure>\n\n\n\n

3. Make the filling:<\/p>\n\n\n\n

While the crust is in the oven, whisk together the homemade pumpkin puree (which you made in step 1) together with cream, powdered stevia, eggs, spices, and vanilla. Whisk until the mixture is smooth.<\/p>\n\n\n\n

Pour the pumpkin mixture into the crust and return it to the oven. Bake for 45 to 50 minutes, or until the filling is almost set.<\/p>\n\n\n\n

\"Step<\/figure>\n\n\n\n

4. Turn off the oven, keeping the pie inside to cool down. When the pie reaches room temperature, remove from the oven. Refrigerate and serve cold. Enjoy and have a Happy Thanksgiving!<\/p>\n\n\n\n

\"Step<\/figure>\n\n\n\n

Nutrition Info<\/h2>\n\n\n\n
\n
Keto Pumpkin Pie<\/td>Calories<\/td>Fats (g)<\/td>Carbs (g)<\/td>Fiber (g)<\/td>Net Carbs (g)<\/td>Protein (g)<\/td><\/tr>
1 \u00bd cup almond flour<\/td>1008<\/td>79.8<\/td>36<\/td>18<\/td>18<\/td>36<\/td><\/tr>
3 tbsp coconut flour<\/td>90<\/td>2.3<\/td>15<\/td>9<\/td>6<\/td>3<\/td><\/tr>
1 egg, whisked<\/td>63<\/td>4.4<\/td>0.3<\/td>0<\/td>0.3<\/td>5.5<\/td><\/tr>
4 tbsp butter, melted<\/td>407<\/td>46.1<\/td>0<\/td>0<\/td>0<\/td>0.5<\/td><\/tr>
\u00bc tsp baking soda<\/td>0<\/td>0<\/td>0<\/td>0<\/td>0<\/td>0<\/td><\/tr>
\u00bc tsp salt<\/td>0<\/td>0<\/td>0<\/td>0<\/td>0<\/td>0<\/td><\/tr>
\u00bd winter pumpkin<\/td>925.5<\/td>7.6<\/td>220.2<\/td>78.95<\/td>141.25<\/td>29.95<\/td><\/tr>
\u00bd tsp salt<\/td>0<\/td>0<\/td>0<\/td>0<\/td>0<\/td>0<\/td><\/tr>
1 cup heavy cream<\/td>414<\/td>44.4<\/td>3.4<\/td>0<\/td>3.4<\/td>2.5<\/td><\/tr>
\u2153 cup powdered stevia<\/td>0<\/td>0<\/td>0<\/td>0<\/td>0<\/td>0<\/td><\/tr>
3 large eggs, beaten<\/td>215<\/td>14.9<\/td>1.2<\/td>0<\/td>1.2<\/td>18.9<\/td><\/tr>
1 tsp cinnamon, ground<\/td>6<\/td>0<\/td>1.9<\/td>1.2<\/td>0.7<\/td>0.1<\/td><\/tr>
\u00bd tsp ginger, powder<\/td>3<\/td>0.1<\/td>0.6<\/td>0.1<\/td>0.5<\/td>0.1<\/td><\/tr>
\u00bc tsp nutmeg, ground<\/td>3<\/td>0.2<\/td>0.3<\/td>0.1<\/td>0.2<\/td>0<\/td><\/tr>
\u00bc tsp cloves, ground<\/td>2<\/td>0.1<\/td>0.3<\/td>0.2<\/td>0.1<\/td>0<\/td><\/tr>
1 tsp vanilla extract<\/td>12<\/td>0<\/td>0.5<\/td>0<\/td>0.5<\/td>0<\/td><\/tr>
Total<\/td>3148.5<\/td>199.9<\/td>279.7<\/td>107.55<\/td>172.15<\/td>96.55<\/td><\/tr>
Per Serving (<8)<\/td>393.56<\/td>24.99<\/td>34.96<\/td>13.44<\/td>21.52<\/td>12.07<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div>\n\n\n\n

A quick peek into the history of pumpkin pies<\/h2>\n\n\n\n

The first pumpkin pies were crustless and quite different from the ones we have on our Thanksgiving tables now. Back in the day, old-fashioned pies were made from hollowed pumpkin shells, filled with milk, honey, and spices, and then baked in hot ashes. Obviously, the humble pumpkin pie\u2019s culinary story has evolved a lot since then, which is why we even have low carb and keto pumpkin pies today!<\/p>\n\n\n\n

Is it possible to reduce the net carbs on this pumpkin keto pie?<\/h2>\n\n\n\n

If you\u2019re sticking to a keto meal plan this Thanksgiving, this festive recipe is perfect for you. Just take note that this recipe is a bit higher in carbs than our usual home cooking keto recipes<\/strong><\/a>. <\/p>\n\n\n\n

That said, did you know a single slice of non-keto pumpkin pie has more than 40g of net carbs? Shocking, I know!<\/p>\n\n\n\n

With this recipe, each serving \u201conly\u201d contains 21.5g of net carbs. It may sound like a lot especially if you\u2019re trying to stay under 20g net carbs per day. But all things considered, 21.5g isn\u2019t all that high. The upper limit for staying in ketosis is about 50g net carbs per day, so there\u2019s plenty of carbs to spare!<\/p>\n\n\n\n

So, the main carb-heavy ingredients in this recipe are the following:<\/p>\n\n\n\n