Hungry for Dessert? Bake This Easy Keto Pumpkin Pie!

Bake this easy Keto Pumpkin Pie

Attention, Pumpkin Pie fans!

Listen up. There’s no need to skip out on delicious pumpkin pie this Thanksgiving when you can make this easy Keto version!  You’ll end up with a great tasting pumpkin pie that’s smooth, creamy, and doesn’t even taste diet or keto.

Bake an easy Keto Pumpkin Pie with these ingredients

Easy ingredients & simple process

You can whip up this homemade pumpkin pie in just a few minutes using simple keto-friendly ingredients. Make sure to grab 100% pure pumpkin puree and not pumpkin filling. I prefer to sweeten baked desserts using Swerve, and this Swerve confectioners does a great job of mimicking typical powdered sugar!

Bake an easy Keto Pumpkin Pie – pouring the filling into a crust

Easy almond flour crust

Start by baking a yummy keto approved crust! This simple three-ingredient crust is a breeze to make using almond flour, and it tastes delicious! Simply press the mixture into a pie pan and bake. Whip up the luscious pumpkin pie filling and bake to finish. So EASY!

Bake this easy Keto Pumpkin Pie - served up in a pie plate


Print
Easy Keto Pumpkin Pie
This delicious pie doesn't even taste keto!
Votes: 2
Rating: 4
Rate this recipe!
Course Dessert
Cuisine American
Servings
Ingredients
For the Crust:
  • 1 and 1/2 cups almond flour
  • 1/4 cup butter melted
  • 1/4 cup Swerve confectioners
For the Pie:
  • 15 oz. can pumpkin puree
  • 1/2 cup Swerve confectioners
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla
  • 3 egg yolks
  • 3/4 cup heavy whipping cream
Course Dessert
Cuisine American
Servings
Ingredients
For the Crust:
  • 1 and 1/2 cups almond flour
  • 1/4 cup butter melted
  • 1/4 cup Swerve confectioners
For the Pie:
  • 15 oz. can pumpkin puree
  • 1/2 cup Swerve confectioners
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla
  • 3 egg yolks
  • 3/4 cup heavy whipping cream
Votes: 2
Rating: 4
Rate this recipe!
Instructions
  1. Preheat oven to 325. Combine almond flour with sweetener, and mix in melted butter until you get a coarse, crumb-like texture.
  2. Press mixture into the bottom of a pie pan and up the sides. Bake at 325 for 15 minutes. Remove from oven, and let cool.
  3. In a mixing bowl using hand beaters, briefly mix together pumpkin puree, sweetener, and vanilla.
  4. Add egg yolks and beat about another 20 seconds until well combined.
  5. Mix in heavy whipping cream for a couple seconds. Pour mixture on top of crust.
  6. Bake at 325 for 35-40 minutes until cooked through and set.
  7. Top with homemade whipped cream if desired. Store leftovers in fridge.
Recipe Notes

Recipe adapted from LowCarbYum.com


Bake this easy Keto Pumpkin Pie – closeup on a fork

Luscious & creamy pumpkin pie!

Add some homemade whipped cream if desired for serving, and this dessert ROCKS! This is something you can be proud to serve this fall and at Thanksgiving! My family LOVES pumpkin pie and really enjoyed this keto version! My kids didn’t even ask what was in it, they just ate it right up! YUM.

Please note that in the nutritional calculations, all carbohydrates and calories from the sweetener have been omitted. This allows you to use the sweetener of your choice. Enjoy!


Nutrition Facts
Easy Keto Pumpkin Pie
Amount Per Serving
Calories 249 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 10g 50%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 115mg 38%
Sodium 144mg 6%
Potassium 149mg 4%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 5g 10%
Vitamin A 12%
Vitamin C 5%
Calcium 7%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

🎃 Want more pumpkin? Try this Pumpkin Spice Latte recipe and this Pumpkin Cheesecake Mousse!


Bake Keto Pumpkin Pie

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12 Comments

  • Lisa

    While not quite traditional pumpkin pie, this sure did ease that craving, especially with some homemade whipped cream! Unfortunately, I didn’t have Swerve (think it’s a must-have for this recipe), so I used the stevia I had and cut the quantity way back to 1/8 cup for the crust and 1/4 cup for the filling. I may add one of the egg whites to the filling next time because it was very soft and needed a little firmness, although it was creamy and had plenty of pumpkin pie flavor. All in all, a very good keto dessert!

  • MichelleR

    What a great recipe, thanks!! I wonder if this could be adapted somehow to make keto pumpkin pie bites in the Instant Pot? Kind of like the Sous Vide Egg Bites recipe that I’ve seen using the silicone mold?

  • Margarita

    I am gonna attempt this with the sweetener I have, unfortunately the erythritol in Swerve makes my son and I have bad reactions, very itchy throats and gastric distress. My man on the other hand has absolutely no issues, so at least he is using what I bought, which was several packages. I was so convinced I had found the answer to the sweetener issue for recipes with Swerve and it is sold at Whole Foods, so no waiting for Amazon to ship, but we can’t consume without issues.

  • Sherry Marlatt

    So I made this yesterday but used a frozen pie crust. I’m thinking I should have cooked the pie crust first before adding the filling to it. I wound up cooking 10 min. longer. It was amazing!

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