Keto Chocolate-Swirled Pumpkin Pie

Pumpkin Pie just got better! Keto Chocolate-Swirled Pumpkin Pie is so special and tempting; everyone will want it — and love it. With just one simple added step (swirling in bittersweet chocolate), this pie is easy to assemble and perfect for holiday gatherings. Can be made 2 days ahead.

Course Dessert

Cuisine American, British

Keyword chocolate swirled, gluten-free, keto, low carb, paleo, primal, pumpkin pie

Prep Time 40

Cook Time 55

Total Time 1 35

Servings servings

Calories 117kcal

Author Megan

Cost $5

Equipment

pie plate
oven

Ingredients

Keto Pie Crust see Recipe Notes below for recipe, for Paleo, use Paleo Pie Crust
15-ounce can pumpkin puree
4 eggs room temperature
¾ cup granulated sweetener of choice; for Paleo, use maple sugar
½ cup heavy cream room temperature; for Paleo or non-dairy, use coconut cream
3 ounces dark chocolate melted and kept warm over lowest, gentle heat (Do this step once the pie crust is made and while it's in the freezer.)
1 tablespoon cornstarch (very low carb when divided between the servings); for Paleo, use tapioca flour instead
2 teaspoons cinnamon
¼ teaspoon cloves
sea salt

Instructions

Make the Pie Crust first. It needs to chill for 1 to 2 hours before being rolled out. So plan ahead to allow for this chilling time. See the Pie Crust recipe below, in Recipe Notes.
For Pie Crust recipe, see Recipe Notes (MAKE IT FIRST). Then: Preheat oven to 350 degrees Fahrenheit. Roll out the dough between two layers of parchment paper to a 13-inch round that's about 1/4" thin or slightly thinner in the middle. Transfer the dough into a 9" glass pie plate. Fold the edges of the dough under and crimp decoratively. Place in the freezer for 15 minutes.
While the pie crust is in the freezer, melt the chocolate gently: over a water bath, over very low heat in a heavy bottomed small pan, or in the microwave. (Do not let any water drops or steam get into the chocolate. Be sure to use a dry container or pan.) Keep warm over lowest, gentle heat while you prepare the pie filling.
For the filling: In a medium-size bowl, use a blender or hand held beaters on low speed to whisk the eggs, sweetener, cornstarch, cinnamon, cloves and sea salt until smooth. Blend in the pumpkin puree. Add the cream and whisk again briefly.
Carefully crimp 4 strips of tin foil around the edges of the pie crust. Prick the crust with a fork all over. Bake pie crust for 10 minutes.
Transfer 1 cup of the pie filling to a smaller bowl and, using one beater of an electric mixer, blend in the melted chocolate.
Pour the remaining pumpkin filling into the pre-baked crust. Dollop the chocolate filling on top, and swirl it in with a butter knife (see how-to here). Bake the pie for about 45 minutes, until the custard is set. Carefully remove tin foil strips. Cool the pie on a wire rack completely before serving. Serve with optional, sweetened whipped cream.

Notes

Keto Pastry Crust

1 cup blanched almond flour
1/4 cup + 1 Tablespoon coconut flour
1/2 cup unsalted butter, cold and cut into small pieces (1/2"-ish cubes) (or leaf lard)
1/4 cup cream cheese, cold and cut into small pieces (1/2"-ish cubes)
1 egg
1 Tablespoon psyllium husk powder or 1/2 teaspoon xanthan gum
2 teaspoons apple cider vinegar
1/2 teaspoon sea salt

Stir together the dry ingredients in food processor (or in a large bowl). Add butter and cream cheese, and process with food processor (or cut in using a pastry cutter). The mixture should look crumbly (don't blend too long so it all sticks together in a big ball), but with a pastry cutter it will stick together more (see photos below). Add egg and apple cider vinegar. Pulse again (or use pastry cutter) to combine until just mixed. Shape into a 5" or 6" disk. Wrap in parchment paper, butter wrappers or plastic wrap. Chill 1 to 2 hours.

Between two layers of parchment paper: Roll into a 13" circle. Transfer to pie plate and crimp edges. Place in freezer for 15 minutes. Then, prick all over with a fork.

Nutrition