Keto Pumpkin Pie with Walnut Crust
Pie is best when simplified. For this recipe I tested about a dozen different versions trying to get fancy, it turned out there was just nothing better than a simple, good old-fashioned, well-spiced pumpkin pie…with cream cheese. Because cream cheese.
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 35 minutes
- Yield: 8 Servings 1x
- Category: Dessert
Scale
Ingredients
- 2 cups, chopped walnuts
- 5 tbsp, melted unsalted butter
- 2 cups 100% pumpkin puree
- 1/2 cup, softened cream cheese
- 4, large eggs
- 1 tbsp pumpkin pie spice
- 2 tbsp sugar-free vanilla sweetener
Instructions
- Preheat oven to 375 degrees F.
- Butter a 9”pie dish.
- In a single-serve blender, blend nuts and butter in pulse mode for just a few seconds so they blend and mash but don’t turn into walnut butter.
- Spread the walnut mixture over the pie dish, covering the bottom and pushing up the sides as well to fully cover the dish.
- Bake for 10-20 minutes, until the shell begins to brown.
- Remove from oven and set aside to cool for at least 20 minutes.
- In a blender, combine pumpkin, cream cheese, eggs, pumpkin pie spice, and sweetener.
- Pour over crust.
- Bake for about 40 minutes, or until you can put in a fork and it comes out clean. (Oven times may vary.)
- Let cool and serve with homemade whipped cream.
Notes
This pie tends to cook on top long before the middle cooks, so just make sure you judge doneness by how clean your fork is when you poke it.
Nutrition
- Serving Size: 8
- Calories: 368
- Fat: 35g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 10g
Keywords: Pumpkin Pie