1. In a large mixing bowl, whisk together the baking sugar alternative, keto wheat flour, salt, and spices.

  2. In a large measuring cup, beat together the eggs, pumpkin, and cream. 

  3. Whisk the wet ingredients into the dry ingredients. For best flavor, cover and refrigerate the filling for several hours before baking; this will give the spices a chance to fully blend into the filling.

  4. Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pastry dough into a 12" circle, and transfer to the pan. Fold the excess dough under, making an edge that’s flush with the edge of the pan. Crimp or decorate the edge as desired. Refrigerate the crust for 10 minutes while you preheat the oven to 350°F.

  5. Place the crust on a baking sheet to catch any drips, and pour the filling into it.

  6. Bake the pie for 20 minutes, then remove it from the oven and cover the outer crust with pieces of foil or a pie shield

  7. Return the pie to the oven and bake for 40 to 50 minutes longer, until the filling is set 2” in from the edge. The pie should still be wobbly in the center. 

  8. Remove the pie from the oven and cool it on a rack; the center will finish cooking as the pie cools.

  9. Store the pie, well wrapped, at room temperature for several days.

Tips from our Bakers

  • Garnish your pie with keto-friendly whipped cream: In a medium bowl, mix 1 cup (227) heavy or whipping cream with 3 tablespoons (32g) King Arthur Baking Sugar Alternative. Whisk or beat until soft peaks form. Spoon or pipe onto individual slices of pie.