Pumpkin Pie

Course: Main Meals, Public, Snacks
Servings: 8
Carbohydrates: 5g


Pie Crust

  • 100 g Almond flour
  • 30 g Monkfruit sweetener or erythritol
  • 4 tbsp Butter melted

Pumpkin Filling

  • 800 g Pumpkin diced
  • cup Monkfruit sweetener or erythritol
  • 2 Eggs lightly beaten
  • 200 ml Cream thickened
  • ½ tsp Salt
  • 1 tsp Cinnamon
  • ½ tsp Ground cloves
  • ½ tsp Nutmeg
  • tsp Ground ginger


  • ½ tsp Cardamon or allspice


Pie Shell

  • Melt butter in a small bowl, add almond flour and sweetener. Mix well.
  • Press firmly into bottom and up sides of 24cm (9 inch) pie plate and refrigerate until firm.

Pumpkin Filling

  • Steam or boil pumpkin until soft, then mash.
  • Combine all filling ingredients in the order given.
  • Preheat oven to 180C (350ºF).
  • Pour mixture into prepared pie shell and place in preheated oven for 45 to 55 minutes or cooked in the centre.
  • Allow to cool completely before serving.
  • Garnish with cream.
  • Keep pie refrigerated.


Carbohydrates: 5g
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