Easy Keto Pumpkin Pie
Guilt-free Keto Pumpkin Pie. It has all the fall flavors of a traditional pumpkin pie recipe without all the guilt. Only 3 net carbs per slice. Two low carb pie crust options to choose from.
Servings: 12 Slices
Calories: 110kcal
Cost: $8.97
Equipment
- Glass Pie Plate
Ingredients
CRUST (PICK ONE!):
- 1 Batch Simple Keto Pie Crust (As Shown In Photos) (*Note 1)
- 1 Batch Almond Flour Pie Crust (*Note 1)
FILLING:
- 1 Can Pumpkin Puree (15 oz) (*Note 2)
- 1 Cup Heavy Cream
- 1/2 Cup Keto-friendly Brown Sugar, Packed (*Note 3)
- 3 Large Eggs, Beaten
- 1 Tbsp Pumpkin Pie Spice
- 1/4 tsp Kosher Salt
- 1 tsp Vanilla Extract
- OPTIONAL: Whipping Cream, For Topping
Instructions
- Proceed with making the pie filling once the crust of your choosing is baking. If making the crust in advance, pre-heat the oven to 350 degrees F.
- Whisk together the pumpkin puree, heavy cream, brown sugar, eggs, pumpkin pie spice, and vanilla in a large bowl until smooth. Pour the mixture into the baked crust.
- Bake for approx. 45-50 minutes, until the middle is still slightly jiggly. Cover the crust with foil if you notice it browning too quickly.
- Turn off the oven, prop the oven door open, and let it cool for an hour. Cover and transfer to the refrigerator until ready to serve.
- Top with whipped cream, if desired, before serving.
Notes
Note 1: There are two pie crust options to choose from: Keto Pie Crust with Coconut Flour or Low Carb Pie Crust with Almond Flour. Only make one for this recipe.
Note 2: Make sure you purchase pumpkin puree for this recipe, not pumpkin pie mix.
Note 3: We used Lakanto Monkfruit Sweetener for this recipe.
Note 4: The nutritional calculation uses the Simple Keto Pie Crust with Coconut Flour and no additional whipping cream topping.