Keto Pumpkin Pie

The only You need for this easy low-carb, keto pumpkin pie recipe is a few ingredients. It will be your favorite sugar-free pumpkin pie with an almond crust! Keto Pumpkin Pie – You must try this recipe.

With the holidays coming up, you’ll need a good Keto Pumpkin Pie recipe! The nice thing about this one is, it tastes like a regular pumpkin pie, so the whole family will eat it.

My top priority for an easy low carb pumpkin pie was for it to be as simple as possible. Complicated desserts are just not for me. The good news is, it was actually really easy to make a keto pumpkin pie.

Here is a recipe for Low Carb Almond Flour Pie Crust!

Low Carb Almond Flour Pie Crust Recipe

You can make this into a paleo pumpkin pie by using coconut cream instead of heavy cream. That’s an easy substitution. Other than that, if you need another sweetener to consider it paleo-friendly, that’s not a problem.

Something like coconut sugar should work just fine, preferably ground up to a finer consistency.

And hey, if your keto pumpkin pie does develop cracks, just cover ’em with some whipped cream! No one will ever know.

If you like this, you can try similar recipes:

• Keto Pumpkin Pudding
• Keto Pumpkin Fudge
• Keto Pumpkin Snickerdoodle Cookies
• Low Carb Pumpkin Pancakes
• Low-Carb Pumpkin Cheesecake Bars
• Keto Pumpkin Cheesecake Mousse
• Keto Pumpkin Spice Chocolate Chip Cookies
• Low Carb Glazed Chocolate Chip Pumpkin Cookies
• Low Carb Pumpkin Cheesecake Pie
• Keto Pumpkin Chia Muffins

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Keto Pumpkin Pie

4 from 91 votes

Recipe by Linda Nofsinger, Photo Credit: Brent Hofacker Course: DessertCuisine: American

Servings

12

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

244

kcal

The only You need for this easy low-carb, keto pumpkin pie recipe is a few ingredients. It will be your favorite sugar-free pumpkin pie with an almond crust! Keto Pumpkin Pie – You must try this recipe.

Ingredients

• 1 recipe Almond flour pie crust (or your favorite pie crust recipe)

• 1 15-oz can Pumpkin puree

• 1/2 cup Heavy cream (or coconut cream for dairy-free/paleo)

• 2 large Egg (at room temperature)

• 2/3 cup Powdered erythritol

• 2 tsp Pumpkin pie spice

• 1/4 tsp Sea salt

• 1 tsp Vanilla extract (optional)

• 1 tsp Blackstrap molasses (optional)

Directions

• Make the sweet almond flour pie crust according to the directions here.
  Low Carb Almond Flour Pie Crust Recipe
• Meanwhile, beat together all remaining ingredients at medium-low speed, until smooth. (Don’t overmix.)
• When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Cool the crust on the counter for at least 10 minutes, longer if you have time.
• Pour the filling into the crust. Gently tap on the counter to release air bubbles.
• Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust start to brown, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)
• Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.
• Enjoy!

Notes

• To reduce the chance of cracking your low carb pumpkin pie, you can bake the pie in a water bath. Otherwise, if you end up with cracks, you can always cover them with whipped cream.Use any low-carb sugar substitute you prefer.