Hungry for Dessert? Bake This Easy Keto Pumpkin Pie!
Easy Keto Pumpkin Pie
yield: 8 SERVINGS
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
- 3 egg yolks
- 3/4 cup heavy whipping cream
Directions
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.
Nutritional Information
Yield: 8 slices, Serving Size: 1 slice
Amount Per Serving:
Calories: 249, Total Carbohydrates: 5g, Fiber: 2g, Net Carbohydrates: 3g, Total Fat: 24g, Protein: 5g
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.
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 confectioner does a great job of mimicking typical powdered sugar!
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!
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Easy Keto Pumpkin Pie
yield: 8 SERVINGS
This delicious pie doesn't even taste keto!
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
- 3 egg yolks
- 3/4 cup heavy whipping cream
Directions
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.
Nutritional Information
Yield: 8 slices, Serving Size: 1 slice
Amount Per Serving:
Calories: 249, Total Carbohydrates: 5g, Fiber: 2g, Net Carbohydrates: 3g, Total Fat: 24g, Protein: 5g
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!
I love every recipe you share! Thanks so much. Makes the keto life much easier and more fun in our house.
Aw thanks Denise!! Thanks for reading and stopping by. ??
Wegmans grocery stores carry all kinds of Swerve.
Where can i find swerve sweetener?
Online as linked in this post, or look for it in natural food stores with the sugar is where I’ve seen it in-store. Here is the in store locator https://swervesweet.com/find-swerve
May I ask why you only used egg yolks?
Hi there! This will help it set up more like a custard. Hope that helps!
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!
Thanks Lisa!
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?
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.
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!
Is there part of instruction missing in directions (adding pumpkin purée & other ingredients for filling)?
Yes in fact a step disappeared! Thank you so much, as I just fixed step 3. Sorry for the confusion.