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Keto Pumpkin Pie

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Ingredients:

Makes 10 slices
5 Net carbs/serving

For the Crust:

Almond flour, Swerve, Vanilla extract, Egg, Butter

2 1/4 C. Almond flour
4 Tbsp. Swerve confectioners sugar substitute
1 tsp. Vanilla extract
1 Egg
1/4 C. Softened butter

For the Filling:

Pumpkin pie puree, Heavy whipping cream, Eggs, Vanilla extract, Cinnamon, Ground ginger, Nutmeg, Allspice, Ground cloves, Salt, Swerve

1 Can pumpkin pie puree
1/4 C. Heavy whipping cream
3 Eggs
1 tsp Vanilla extract
2 tsp Cinnamon
1 tsp ground ginger
1/2 tsp Nutmeg
1/4 tsp Allspice
1/8 tsp ground cloves
Pinch salt
2/3 C. Swerve confectioners sugar substitute

Directions:

1. Preheat the oven to 325 degrees.

2. Mix all of the ingredients for the crust together on high until well combined.

3. Place the ball of dough for the crust into a well-greased pie pan and use your hands to smooth the dough out into an even layer.

4. Pinch together the dough at the top of the pie pan to form a crust for your pie.

5. Poke holes all over the crust with the tines of a fork to prevent air bubbles during the pre-baking of the crust.

6. Bake the crust for 8 minutes until lightly browned, remove and let cool.

7. While the crust is cooling, mix together all of the ingredients for the filling until just combined.

8. Pour the filling mixture into the pre-baked crust and smooth into an even layer.

9. Bake the keto pumpkin pie for 40-50 minutes until cooked through and mostly not jiggly when you remove it from the oven. The filling will be soft, but it should not jiggle like it is uncooked.

10. Let the pie cool to room temperature, and then place it into the fridge to chill for a minimum of 1 hour.

Yield: 10 Servings

Keto Pumpkin Pie

Keto Pumpkin Pie

Low carb homemade pumpkin pie is a must-have for “Thanksgiving,” dinner. Easy pumpkin pie recipe with a gluten-free keto crust.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Ingredients

For the Crust:

  • 2 1/4 C. Almond flour
  • 4 Tbsp. Swerve confectioners sugar substitute
  • 1 tsp. Vanilla extract
  • 1 Egg
  • 1/4 C. Softened butter

For the Filling:

  • 1 Can pumpkin pie puree
  • 1/4 C. Heavy whipping cream
  • 3 Eggs
  • 1 tsp Vanilla extract
  • 2 tsp Cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp Nutmeg
  • 1/4 tsp Allspice
  • 1/8 tsp ground cloves
  • Pinch salt
  • 2/3 C. Swerve confectioners sugar substitute

Instructions

    1. Preheat the oven to 325 degrees.
    2. Mix all of the ingredients for the crust together on high until well combined
    3. Place the ball of dough for the crust into a well greased pie pan, and use your hands to smooth the dough out into an even layer.
    4. Pinch together the dough at the top of the pie pan to form a crust for your pie.
    5. Poke holes all over the crust with the tines of a fork to prevent air bubbles during the pre-baking of the crust.
    6. Bake the crust for 8 minutes until lightly browned, remove and let cool.
    7. While the crust is cooling, mix together all of the ingredients for the filling until just combined.
    8. Pour the filling mixture into the pre-baked crust, and smooth into an even layer.
    9. Bake the keto pumpkin pie for 40-50 minutes until cooked through and mostly not jiggly when you remove it from the oven. The filling will be soft, but it should not jiggle like it is uncooked.
    10. Let the pie cool to room temperature, and then place it into the fridge to chill for a minimum of 1 hour.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 316Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 97mgSodium: 112mgNet Carbohydrates: 5gFiber: 4gProtein: 9g

When you make these recipes in your home your nutrition facts will be different from mine. Please keep track of the products you use so you can get the best idea of what your actual nutrition facts are. I am not a doctor. Please talk to your doctor before starting any diet.

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