Craig Wayne Boyd - Chef Boyd R Dee Serves up Keto Friendly Pumpkin Pie Just in time for Thanksgiving

As part of Craig’s journey to a healthier lifestyle, he walks us through a Keto friendly version of the pumpkin pie. Recipe is as follows:

Almond Flour Pie Crust:

2 1/2 cup Almond Flour

  • 1/3 cup Stevia

  • 1/4 tsp Sea Salt

  • 1/4 cup Ghee (measured solid, then melted)

  • 1 large Egg

  • 1/2 tsp Vanilla Extract


Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in round pie pan with parchment paper, or grease well.

  1. In a large bowl, mix together the almond flour, Stevia, and sea salt.

  2. Stir in the melted ghee and egg, until well combined. The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform and there is no almond flour powder left. Add a bit more egg whites (1/2 egg) if it is still dry and not forming together. You can also use a food processor to combined the ingredients but we like to get down and dirty so we use our hands! #wesweat

  3. Press the dough into the bottom of the prepared pan. You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.

  4. Bake for 10-12 minutes until lightly golden. (Add fillings only after pre-baking.)

Pumpkin Pie Filling

  • 1 15-oz can Pumpkin Puree

  • 1/2 cup Heavy cream (or coconut cream for dairy-free/paleo)

  • 2 large Egg (at room temperature)

  • 2/3 cup Stevia

  • 2 tsp Pumpkin Pie Spice

  • 1/4 tsp Sea Salt

  • 1 tsp Vanilla Extract (no corn syrup)


  1. Beat together all Pumpkin Pie ingredients at medium-low speed, until smooth. (Don't overmix.)

  2. When the pie crust is done baking, reduce the oven temperature to 325 degrees F. Cool the crust on the counter for at least 10 minutes, longer if you have time.

  3. Pour the filling into the crust. Gently tap on the counter to release air bubbles.

  4. Bake for 40-50 minutes until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust start to brown, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)

  5. Can use any extra dough to make leaves and autumn decor. Brush egg whites over it to help it brown.

  6. Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.

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