This Keto Pumpkin Pie is a keto adaptation of Julia Child's Aunt Helen's Fluffy Pumpkin Pie! Lordy, that's a mouthful! And so is this pie. Thanksgiving just isn't Thanksgiving without pumpkin pie! And Julia Child's Pumpkin Pie? It's got to be brilliant! And it is! And Ketonia's made it Keto! All boxes checked! The only thing left to do to start your Holidays off with a bang is write that letter to Santa!!!
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Instructions
Heat oven to 450 degrees and place rack in center of oven. Separate the eggs and set aside.
In the bowl of a kitchen Aid, using the paddle, blend pumpkin, the 2 ½ cups of erythritol, 1/2 teaspoon salt, rum (if using), pumpkin pie spices, egg yolks, and cream until smooth.
In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining tablespoon of sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
Immediately ladle filling into the baked pie shell, filling to just below the rim of the pan. Place in oven and bake just until the rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake for another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean (The center should still be a bit wet; it will cook more as it cools). If the rim of the crust starts to get too brown, cover it with aluminum foil.
Immediately turn the oven off, but leave the door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.
Notes
Nutrition Facts
Keto Pumpkin Pie
Amount per Serving
Calories
383.98
% Daily Value*
Fat
31.49
g
48
%
Sodium
116.98
mg
5
%
Carbohydrates
26.92
g
9
%
Fiber
7.12
g
30
%
Sugar
1.29
g
1
%
Protein
14.86
g
30
%
Iron
0.76
mg
4
%
Sugar Alcohol
17
G
Net Carbs
3
G
* Percent Daily Values are based on a 2000 calorie diet.