KETO-FRIENDLY* PUMPKIN-CREAM CHEESE PIE

Keto-Friendly* Pumpkin-Cream Cheese Pie image

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.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 7h10m

Yield 12

Number Of Ingredients 14

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Ingredients

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
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:

Place almond and coconut flours in freezer 30 minutes.
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.
Heat oven to 375°F.
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).
Flip dough into 9-inch pie plate. Peel remaining parchment paper off dough. Gently press dough into pie plate, and crimp edge.
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.
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.
Just before serving, in chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Serve with pie.

Nutrition Facts : Calories 300, Carbohydrate 22 g, Cholesterol 80 mg, Fat 5 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 3 g, TransFat 1 g