Keto Creamy Pumpkin Pie
About This Recipe
There is nothing more festive than a comforting slice of pumpkin pie. However, if you are on a keto diet, you might think you have to pass up this tasty holiday favorite. Not to worry, because our Keto Creamy Pumpkin Pie is an enticing alternative that keeps true to your dietary requirements. With a blend of spiced pumpkin puree, creamy cheese texture, and a fragrant, crunchy base, our take on pumpkin pie will surely be a delightful addition to your holiday fare. Incorporating fragrant aromatic ingredients like cinnamon, cloves, nutmeg, and ginger, this dessert will not lack the warmth and comfort the traditional version offers.
Our Keto Creamy Pumpkin Pie has been thoughtfully crafted to be simple and straightforward, requiring everyday pantry staples. In addition to being easy-to-make, it is notably satisfying to the palate. The blend of cream cheese with pumpkin puree provides a rich, creamy taste that contrasts pleasantly with the crunchy and slightly nutty flavor of the flax seed and coconut flour crust. And of course, it wouldn't be a keto dessert without incorporating a granulated sweetener to give it just the right amount of sweetness.
This versatile Keto Creamy Pumpkin Pie is not only divine as a festive treat but will hold its own as an everyday dessert or snack. You can easily make this ahead, making it a great substitute for those high-carb sweets and pastries in your keto meal plan which you can always find on our keto mobile app. It's also a wonderful conversation starter, letting your loved ones know how a keto diet need not be lacking in flavor and enjoyment. This recipe is truly a testament to how a healthy dietary choice can result in delicious, guilt-free indulgence.
Ingredients

















Directions
Combine the butter and cream cheese together until smooth. Stir in the flax, coconut flour, salt and sweetener, mixing to combine. Add the cold water and mix until a stiff dough forms.
Roll out the dough and place in a pie plate. Crimp edges as desired.
In a large bowl, blend the cream cheese until fluffy.
Combine the sweetener and spices together in a small bowl and mix well. Gradually add the sweetener and spice mixture to the cream cheese and beat until fluffy. Add the eggs one at a time, beating well after each. Add the pumpkin and vanilla extract and blend until fully combined.
Pour the batter into the prepared shell and bake in a preheated 350 degree (F) oven for 40 minutes.
Chill before serving. Garnish with whipped cream if desired.
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