Hungry for Dessert? Bake This Easy Keto Pumpkin Pie!
This easy keto pumpkin pie is what’s for dessert this Thanksgiving!
There’s no need to skip out on delicious pumpkin pie for dessert at Thanksgiving when you can make this easy keto version. It’s the ultimate fall dessert!
You’ll end up with a delicious pumpkin pie that’s smooth and creamy, and your dinner guests will never believe that it’s low-carb.
Anyone can pull-off this stress-free pumpkin pie recipe!
Homemade desserts are so wonderful and special to make during holidays and this one won’t disappoint. The process is easy by making a quick keto crust first in the oven and then whipping up a creamy pumpkin pie filling to then bake in the oven.
Tips for making the BEST keto pumpkin pie:
- This simple 3-ingredient crust is a breeze to make using almond flour, and it tastes delicious! Just press the mixture into a pie pan and bake – it’s so EASY!
- Cover the sides of the crust with foil once it starts to brown during baking so it doesn’t burn.
- I prefer to sweeten baked keto desserts using Swerve, and this Swerve confectioners does a great job of mimicking traditional powdered sugar!
- Make sure to grab 100% pure canned pumpkin puree and not pumpkin pie filling.
- Curious about my pretty white pie plates? They are from Williams Sonoma and I love baking with them so much!
Keto Pumpkin Pie
yield: 8 SERVINGS
prep time: 15 MINUTES
cook time: 55 MINUTES
total time: 1 HOUR 10 MINUTES
This delicious pumpkin pie is full of flavor without tasting low carb, and so easy to make!
Ingredients
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup butter melted
- 1/4 cup Swerve confectioners
For the Filling:
- 15 oz. can pumpkin puree
- 1/2 cup Swerve confectioners
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 3 egg yolks
- 3/4 cup heavy whipping cream
Directions
1
Preheat oven to 325 degrees. 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. Add foil around the edges of the crust to prevent browning. 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, pumpkin pie spice, sweetener, and vanilla extract.
4
Add egg yolks and beat another 20 seconds until well combined.
5
Mix in heavy whipping cream for a couple of seconds. Pour mixture on top of the crust.
6
Bake at 325 for 35-40 minutes until cooked through and set.
7
Top with homemade whipped cream or serve with keto ice cream, if desired. Store leftovers in the fridge. Enjoy!
Additional Notes
Don’t be alarmed by the high total carb count! Fiber and erythritol (the main ingredient in Swerve) do not affect blood sugar in the same way that regular carbs do, so we subtracted them from the total carb count. You’ll see that the net carbs are much lower once you remove the sugar alcohols and fiber.
Nutritional Information
Yield: 8 slices, Serving Size: 1 slice
Amount Per Serving:
Calories: 289.4, Total Carbohydrates: 23.5g, Fiber: 3.8g, Sugar Alcohols: 13.5g, Net Carbohydrates: 6.2g, Total Fat: 26.4g, Protein: 6.7g
Luscious & creamy keto pumpkin pie!
Add some homemade keto whipped cream if desired for serving, and you’ll have a yummy keto dessert! It’s something you can be proud to serve this Thanksgiving and throughout the entire fall season.
My family LOVES pumpkin pie and they really enjoyed this keto version. My kids didn’t even ask what was in it, they just ate it right up. YUM!
Here’s what my teammate Jenna said about this pie:
Oh my gosh, this keto pumpkin pie is so good! The directions were easy to follow and this turned out so amazing. The filling is so rich and the crust flavor is fantastic! The ingredients are so simple, and I especially love the simplicity of the crust, but I just need to make a note next time to use some foil on the edges once the crust starts to brown.
There was no aftertaste at all (which can happen with keto sweeteners) and the crust reminds me of a pie my mom makes every year for Christmas. Keto ice cream would be yummy with it, too!
Keep the fall flavors flowing with this keto Pumpkin Spice Latte recipe!
OMG I may like this even better than Publix’s pumpkin pie!!! So yummy!
This is a very good pumpkin pie. It is even better the next day as the flavors set in. The only change I would make is to lower the pumpkin pie spice to 1 1/2 teaspoons.
Thanks! Glad you enjoyed it, Judy W!