Keto Adaptation of Julia Child’s Aunt Helen’s Fluffy Pumpkin Pie

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Geri Terry’s keto adaptation of Julia Child’s legendary Aunt Helen pumpkin pie. A fluffy, spiced pumpkin filling in an almond-coconut flour cream cheese crust. Perfect for the holidays.

Keto Adaptation of Julia Child’s Aunt Helen’s Fluffy Pumpkin Pie

Geri Terry’s keto adaptation of Julia Child’s legendary Aunt Helen pumpkin pie. A fluffy, spiced pumpkin filling in an almond-coconut flour cream cheese crust. Perfect for the holidays.

Print Recipe

Prep Time 30

Cook Time 45

Servings: 8 slices

Ingredients Equipment Method Video Notes

Ingredients

Pie Crust
240 g almond flour 2.5 cups
120 g coconut flour 1.5 cups
227 g cream cheese, softened 8 oz
227 g butter, softened 2 sticks
0.5 tsp salt
Pie Filling
2 eggs, separated
822 g pumpkin puree two 15 oz cans
100 g erythritol, granulated 1/2 cup plus 1 tbsp, Swerve or equivalent
kosher salt, pinch
1.5 tsp blackstrap molasses
1.5 tbsp bourbon or dark rum optional
1.5 tsp cinnamon
1.5 tsp ground ginger
0.125 tsp nutmeg
0.125 tsp ground cloves
240 ml heavy cream 1 cup

Equipment

Method

Make the crust: Add all crust ingredients to the bowl of a large food processor. Pulse until dough comes together and forms a ball. Turn out onto plastic wrap, form into a disc, and refrigerate for 2 hours until firm.
Roll dough between two sheets of a slit 2-gallon zip-top bag to fit your pie plate. The dough is delicate – just patch any tears by pressing together.
Heat oven to 450°F with rack in center. Separate eggs. In a blender or large bowl, blend pumpkin puree, erythritol, 1/2 tsp salt, molasses, bourbon if using, spices, egg yolks, and cream until smooth.
In a clean bowl, whip egg whites until foaming. Add a pinch of salt, then gradually whip in 1 tablespoon of erythritol until shiny peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture, then gently fold in the rest.
Immediately ladle filling into the shell to just below the rim. Bake until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375°F and bake another 25 to 30 minutes until a tester 2 inches from the rim comes out clean. Cover crust edges with foil if browning too fast.
Turn oven off. Leave door ajar (prop with a wooden spoon) and let sit 20 to 30 minutes as the oven cools – this prevents the filling from turning watery. Serve warm or refrigerate tightly wrapped up to 2 days. Bring to room temperature before serving.