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Keto-Friendly* Pumpkin-Cream Cheese Pie

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  • Prep 30 min
  • Total 7 hr 10 min
  • Servings 12
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  • 28g Total Fat, 6g Net Carbs**, 4g Protein, 3g Sugar *Always consult your physician before starting an eating plan that involves regular consumption of high-fat foods. **Net Carbs = Total Carbohydrate - Fiber - Sugar Alcohols [-Allulose]
Looking to stay keto through the holiday season? Our keto-friendly* pumpkin pie with cream cheese lets you enjoy the dessert you love without killing your low-carb diet. Can we get a virtual high-five for that? With a nutty crust and rich pumpkin filling, our keto-friendly* pumpkin cream cheese pie is, well *chef's kiss.* If you've been hunting for an incredibly delicious dessert with only 6 grams of net carbs per slice, our keto-friendly* cream cheese pumpkin pie checks every box.
By Betty Crocker Kitchens
Updated Sep 22, 2021
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Ingredients

Crust

  • 2/3 cup super-fine blanched almond flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cut into pieces
  • 2 oz cold cream cheese (from 8-oz package), cut into pieces
  • 1 egg, slightly beaten

Filling

  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter, softened
  • 2/3 cup golden raw cane sugar replacement made with erythritol and monk fruit extract
  • 1 can (15 oz) pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla
  • 1/2 cup heavy whipping cream

Steps

  • 1
    Place almond and coconut flours in freezer 30 minutes.
  • 2
    In food processor, pulse chilled almond and coconut flours, xanthan gum and salt until combined. Add 1/2 cup butter and 2 oz cream cheese; pulse 5 to 7 times or until mixture looks like coarse crumbs. With food processor running, quickly pour beaten egg through feed tube, and process a few seconds until dough begins to come together. Remove dough; shape into flattened disk. Wrap in plastic wrap; refrigerate 1 1/2 hours or until well chilled.
  • 3
    Heat oven to 375°F.
  • 4
    Place chilled dough between two pieces of parchment paper; roll into 12-inch circle. Peel one piece of parchment paper off dough to loosen from pastry. Replace parchment loosely; flip dough over. Peel top piece of parchment off dough (if dough is sticking, place back in refrigerator to chill 15 minutes).
  • 5
    Flip dough into 9-inch pie plate. Peel remaining parchment paper off dough. Gently press dough into pie plate, and crimp edge.
  • 6
    Cover edge with foil; bake 20 minutes. Remove foil from edge. Bake 4 to 5 minutes longer or until golden brown and crust is dry. Cool on cooling rack at least 1 hour.
  • 7
    In medium bowl, beat 8 oz cream cheese and 1/4 cup butter with electric mixer on medium speed until blended. Beat in remaining ingredients except whipping cream until smooth. Spread over cooled crust. Cover and refrigerate at least 3 hours but no longer than 24 hours.
  • 8
    Just before serving, in chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Serve with pie.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don’t have a food processor, the crust ingredients can be mixed by hand in this keto-friendly* cream cheese pumpkin pie recipe. Cut the butter and cream cheese into the flours, xanthan gum and salt using a pastry blender. Stir in the egg until dough forms clumps. Gather dough into a flattened disk, and continue as directed.
  • tip 2
    No pumpkin pie spice? Substitute 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and a dash of cloves and/or allspice.
  • tip 3
    For perfectly cut pieces of pie, use a sharp knife, and wipe knife blade with a damp cloth between slices.

Nutrition

300 Calories, 28g Total Fat, 4g Protein, 22g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
300
Calories from Fat
250
Total Fat
28g
42%
Saturated Fat
15g
77%
Trans Fat
1g
Cholesterol
80mg
27%
Sodium
150mg
6%
Potassium
190mg
6%
Total Carbohydrate
22g
7%
Dietary Fiber
3g
14%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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