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Keto Pumpkin Pie Recipe
Prep time:30 mins- Cook time:100 mins
Servings:12
Whether you’re choosing a healthier lifestyle, or following a keto diet, you shouldn’t have to say goodbye to tasty desserts. When it comes to making better food choices, it’s all about making some simple switches to make dishes more nutritious. We’ve developed this keto pumpkin pie to have those familiar warm, sweet flavours while being much better for you than traditional carb-ladened pumpkin pies. At just 352 calories per serving, it’s an ideal recipe to keep on hand for when you have guests.
To start, the pastry base uses almond meal instead of wheat flour which cuts back on carbs, while providing gut-loving nutrients like calcium, vitamin E and fibre. Its protein content makes this recipe super satisfying, packing in 9g of protein in each serving.
For this keto pumpkin pie’s filling, we opted for butternut pumpkin (otherwise known as butternut squash). Traditionally, pumpkin pie is made with sugar pumpkins which aren’t available worldwide, so butternut pumpkin is a great substitute. It’s an abundant source of antioxidants like vitamin C and vitamin E which improves your immune function and reduces your risk of diseases like Alzheimer’s. If available to you, you can use canned pumpkin puree instead – ensure there are no artificial ingredients or added sugar.
The sweetness of this keto pumpkin pie comes not only from the spices, but from the natural caramel-like sugars in the Medjool dates. These dates are excellent sources of phytonutrients which reduce inflammation, improve hormone regulation and stimulate the immune system. Dates are not part of a traditional keto diet however, The Fast 800 Keto is slightly different and allows for this high fibre fruit, learn more about it here.
While this keto pumpkin pie may take a little while longer to make than our usual recipes, we can assure you it’s worth the wait. Great for non-fasting days, served with a dollop of cream, and be sure to enjoy together with friends and family.
Ingredients
- For pastry: 250g almond meal
- 25g butter
- 1 large egg
- ½ tsp bicarb soda
- ½ tsp sea salt
- For filling: 800g butternut pumpkin, halved (1 3/4 cups puree)
- 100g Medjool dates, pitted and chopped
- ½ tsp sea salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- Pinch of nutmeg
- 1 ⅓ cups (330 ml) cream
- 3 eggs
- 70g pecans
Instructions
- Preheat the oven to fan-forced 180°C/200°C/400°F/Gas mark 6 and line a baking tray with paper.
- Place the butternut squash skin side up on the tray and bake for approximately 45 minutes, flipping halfway through, until soft. Allow to cool and then scoop out the soft pumpkin. Mash or blitz to get it as lump-free as possible and set aside. Discard the skins.
- Soak the dates in enough warm water to cover them for about 20-30 minutes. Drain and blitz or finely chop into a paste and add to the butternut.
- Meanwhile, prepare the base: Add the almond meal, butter, egg (for pastry), bicarb soda, and salt (for pastry) to a food processor and gently mix until combined (you can also do this by hand if you do not have a processor). The mix should stick together nicely when pressed.
- Press the dough into a 9-inch/22.5cm pie dish (or equivalent): there is no need to roll this pastry, simply press into shape as evenly as you can. Ensure the pastry comes all the way up the sides.
- Cover the pastry in baking paper and add some pastry weights - dried beans or rice work well here too! Bake for 10 minutes.
- While baking, add the remaining ingredients (except the pecans) to the butternut and dates, mixing thoroughly until combined.
- Remove the pie from the oven and reduce the heat to fan-forced 150°C/170°C/335°F/Gas mark 3. Remove the baking paper from the pie and pour in the filling. Cover the edges with foil if needed to prevent from burning as the filling cooks. Bake for 45-55 minutes, until a skewer/knife inserted in the centre comes out clean (note, damp is ok, but the batter should not be wet). The filling should be set but still a bit jiggly.
- Crumble the pecans over the top (or leave them whole), and allow to fully cool - this may take up to 4 hours.
- Slice and serve!
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Notes
- If available to you, you can use canned pumpkin puree - ensure there are no artificial ingredients or added sugar.
- If you prefer, you can boil the pumpkin instead of baking. However, this will yield more liquid, so ensure you remove excess water when draining and after mashing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Batch-cook and freeze in portions for up to 2 months. Defrost before serving.
