Keto Pumpkin Pie with Streusel Topping

Keto Pumpkin Pie with Streusel Topping

This crustless pumpkin pie is so rich and delicious! The streusel topping really takes it over the top.

Course Desserts

Cuisine American

Keyword pie recipe, thanksgiving recipes

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 300kcal

Author Karly Campbell

Equipment

Ingredients

For the filling:

1 can 15 ounces pure pumpkin
1 cup heavy cream
2 large eggs
¾ cup sweetener such as monkfruit
1 tablespoons pumpkin pie spice

For the topping:

1/2 cup almond flour
½ cup chopped pecans
3 tablespoons brown sugar substitute such as monkfruit
2 tablespoons coconut flour
1 teaspoon cinnamon
1/4 cup melted butter

Instructions

Preheat oven to 350 degrees.
Add the filling ingredients to a large mixing bowl and whisk well to combine.
Spray a 9 inch standard plate with non-stick spray. Pour filling into pie plate.
Bake for 45 minutes. Filling will still be somewhat jiggly.
Add the topping ingredients to a small mixing bowl and stir to combine.
Sprinkle the streusel evenly over the pie and return to the oven for 15-20 minutes or until a knife inserted in the center comes out clean.
Cool on the counter for 1 hour before transferring to the refrigerator to cool completely, about 3 hours.

Notes

If you don't have pumpkin pie spice, you may use 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves in it's place.

Nutrition