All the cozy fall vibes without the sugar crash! This keto pumpkin pie is seriously so good – we're talking buttery, flaky crust made with our Biscuit Mix and a creamy spiced filling that tastes just like the real deal. Perfect for your Friendsgiving or when you need a guilt-free treat to get through the week. Either way, this one's a total crowd-pleaser. 🥧
Pumpkin Pie
Scotty
Rated 5.0 stars by 1 users
Servings
8
Prep Time
2 hours
Cook Time
1 hour
All the cozy fall vibes without the sugar crash! This keto pumpkin pie is seriously so good – we're talking buttery, flaky crust made with our Biscuit Mix and a creamy spiced filling that tastes just like the real deal. Perfect for Friendsgiving or when need a guilt-free treat to get through the week. Either way, this one's a total crowd-pleaser. 🥧
Ingredients
-
1 package Scotty’s Everyday Biscuit Mix
- 12 Tbsp cold butter – placed in the freezer for at least 20 minutes
-
2 large egg whites (reserve yolks for filling)
-
3 Tbsp ice-cold water
-
1 ¼ cups Scotty’s Everyday Allulose & Monk Sugar Replacement
-
15-ounce can of pumpkin puree
-
3 large eggs plus 2 yolks (from crust recipe)
-
1 tsp Scotty’s Everyday Vanilla Extract
-
¾ cup heavy cream
-
1 tsp cinnamon
-
½ tsp ginger
-
¼ tsp nutmeg
-
⅛ tsp allspice
-
⅛ tsp cloves
Pie Crust
Pie Filling
Directions
Preparing the Crust
Set aside ¼ cup of Scotty’s Everyday Biscuit Mix to dust your surface later.
- Place the remaining Biscuit Mix in a large mixing bowl.
Grate the ice-cold butter using the large holes of a box grater, or cut it into pea-sized pieces
Add the butter to the Biscuit Mix and mix well.
Add the egg whites and ice-cold water. Mix with a spoon until the dough starts to come together — it will seem a bit dry.
Knead gently with your hands until the dough becomes smooth and cohesive.
Press the dough into a ¾” thick, 6” disc. Wrap in plastic wrap and chill in the refrigerator for 20 minutes.
Remove the dough from the fridge, unwrap, and dust both your surface and the dough with the reserved Biscuit Mix.
Roll the dough into a ¼” thick circle about 1 ¼” larger than your pie pan. Fold in half and transfer to the pie pan.
Gently press the dough into the corners of the pan.
Trim any excess and crimp or decorate the edges as desired. Save scraps for decorations.
Freeze the crust for at least 30 minutes.
Preheat the oven to 350°F.
Pumpkin Filling
In a large bowl, whisk together the Scotty’s Everyday Allulose & Monk Sugar Replacement and the eggs (3 whole + 2 yolks).
Add pumpkin puree, Scotty’s Everyday Vanilla Extract, and heavy cream. Whisk until smooth.
Add the cinnamon, ginger, nutmeg, cloves, and allspice. Whisk until fully combined.
Assembling and Baking
Remove the frozen pie crust from the freezer.
- Pour the pumpkin filling into the crust.
Cover the crust edges with aluminum foil or a silicone pie shield to prevent over-baking.
Bake for 60–70 minutes, checking at 50 minutes to ensure the edges aren’t browning too quickly. The center should still have a slight wobble when done.
Remove from the oven and allow the pie to cool completely before serving.