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Keto Sugar-Free Pumpkin Pie

Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 6
Calories 421 kcal

Equipment

  • 9 Inch Tarte Pan or Pie Pan

Ingredients
  

  • 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.

Instructions
 

  • 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!

Notes

Nutrition Information (With Crust): 6 Servings
  • 419 calories
  • 11g Carbohydrates 
  • 5.9g Fiber 
  • 38.5g Fat 
  • 11.6g Protein 
 
Net Carbs 5.4g / Serving 
 
Nutrition Information (Without Crust): 6 Servings 
  • 202 Calories 
  • 5.4g Carbohydrates 
  • 3.1g Fiber 
  • 19.2g Fat 
  • .1g Protein 
Net Carbs 2.3g  / Serving