When Thanksgiving comes around a good pumpkin pie has to be included for dessert. Traditional pumpkin pie is filled with tons of sugar and is not keto-friendly. Surprisingly with a few simple swaps, its very easy to make a delicious keto pumpkin pie. For this recipe we use our Sweet Keto Pie Crust. Feel free to use any keto pie crust for this recipe or have a crustless Keto Pumpkin Pie!
It’s important to pre-bake the pie crust, otherwise it will become soggy. Remember to cover the crust with aluminum foil to prevent from burning.
The use of spices is what makes a pumpkin pie so good! All of these are a must when making a pumpkin pie but black pepper and maple extract are optional. The black pepper really elevates the flavor of the additional spices. Although optional, I highly recommend it.
I use maple extract in this recipe to mimic the flavor of brown sugar. Swerve does make a brown sugar sweetener but I recognize that it can be hard to find and more expensive. If you are using the Swerve Brown Sugar replacement, you can skip adding maple extract.
There are many important steps to making a good custard for our Keto Pumpkin Pie. In this recipe, we use a greater proportion of yolk which creates a more smooth filling. When cooking the pie, you’ll want to stop cooking when the center is still slightly jiggly. To prevent the custard from pulling away from the crust, when done baking, turn off the heat, open the oven door, and leave the pie in the oven for 1 hour to slowly cool down. The filling pulls away from the crust due to shrinkage caused from extreme changes in temperature.
Sweet Keto Pie Crust
- 9 Inch Tart Pan or Pie Pan
- 112 Grams Almond Flour Equivalent to 1 cup.
- 18 Grams Coconut Flour Equivalent to 2 tbsp.
- 1 Egg Lightly beaten.
- 1/4 Tsp Salt
- 3 Tbsp Butter Cubbed, Cold.
- 1 Tsp Swerve Or other equivalent sweetener.
- 1/4 Cup Cream Cheese Softened.
- Preheat oven to 375°F.
- Combine all dry ingredients in a blender or food processor and pulse until combined.
- Add the remainder of the ingredients and pulse until mixture is crumbly. Make sure not to over-process the dough.
- Remove mixture from the blender or food processor.
- Knead the ingredients for a few seconds until thoroughly combined. Combine mixture into a ball. Cover with saran wrap and place in the fridge for 1 hour or freezer for 10-15 minutes.
- Once the mixture has cooled. Place the mixture into the pie plate on the bottom and firmly up the sides.
- Prick the pie crust all over with a fork before baking.
- Bake uncovered for 12-15 minutes until slightly golden.
- 219 Calories
- 5.9g Carbohydrates
- 2.5g Fiber
- 19.3g Fat
- 6g Protein
Keto Sugar-Free Pumpkin Pie
- 9 Inch Tarte Pan or Pie Pan
- 14 fl oz (398 ml) 100% Canned Pure Pumpkin
- 1 Cup Heavy Whipping Cream
- 3 Egg Yolks
- 1 Egg
- 3/4 Cup Swerve Or other equivalent sweetener.
- 1 1/2 Tsp Pure Vanilla Extract
- 1/4 Tsp Maple Extract Optional, but recommended.
- 1 1/2 Tsp Cinnamon
- 1/2 Tsp Ground Ginger
- 1/2 Tsp Nutmeg
- 1/2 Tsp Salt
- 1/8 Tsp Ground Gloves
- 1/8 Tsp Black Pepper Optional, but recommended.
- Preheat oven to 375°F.
- Wisk eggs together until combined.
- Add all other remaining ingredients and whisk until combined.
- Pour filling into pie pan and bake for 45-50 minutes. Remember to cover the crust with aluminum foil to prevent the crust from burning,
- Once the pie is done baking (center should still be jiggly); turn off heat, open oven door and let the pie slowly cool down for 1 hour. This will prevent cracks and keep the filling from separating from the crust.
- Pumpkin pie is best served at room temperature. Serve with whipping cream or keto-friendly vanilla ice cream and enjoy!
- 419 calories
- 11g Carbohydrates
- 5.9g Fiber
- 38.5g Fat
- 11.6g Protein
- 202 Calories
- 5.4g Carbohydrates
- 3.1g Fiber
- 19.2g Fat
- .1g Protein
With this Keto Pumpkin Pie recipe you won’t miss traditional Pumpkin Pie and your guests probably won’t notice the difference! Serve this pie with Keto Whipped Cream and enjoy!