Keto Pumpkin Pie (Low-Carb, Sugar & Gluten-Free)
After recently sharing my Keto Pie Crust I realized I might be hooked on keto desserts. You just might be too! Especially with this Keto Pumpkin Pie. Did I mention this pie is super easy? You can prepare it in about 10 minutes, and it bakes in less than an hour. The prep work is almost non-existent. Simply wish together the ingredients for the filling and pour into a prepared pie crust.
On top of that, you can prep this low-carb pumpkin pie ahead of time. If you’re hosting for the holiday or traveling, this pie can be baked the day before. Then simply slice and serve.
This recipe has loads of tips for making a perfect Keto and Gluten-Free Pumpkin Pie. I’ve also included a recipe for homemade keto whipped cream to serve with the pie. Hopefully you’re just as excited about this pie as I am, so let’s get baking!
Keto Pumpkin Pie Ingredients
- Keto pie crust: You can look for a store-bought kind such as a nut-based one. But I highly recommend my low-carb Keto Pie Crust! It’s super easy to make and has the same flaky texture as a traditional flour-based crust
- Pumpkin puree: Be sure to not use pumpkin pie filling, otherwise it’ll be loaded with sugar and carbs
- Pumpkin pie spice: Quintessential for any baked pie. You can make your own from scratch or just use store-bought
- Heavy cream: Adds fat for those on keto diet and loads of flavor
- Eggs: Helps the pie set when baked
- Vanilla extract: I like using vanilla in pretty much any baked goods for extra yum!
- Granulated erythritol: Bakes and tastes like regular sugar, but without the carbs and calories
- Salt: Like vanilla, salt is used in baking to enhance flavors
How to Make Keto Pumpkin Pie
- Whisk or beat pumpkin pie ingredients in a large metal bowl until smooth and well combined.
- Pour the mixture into a prepared keto pie crust.
- Bake for 45 to 55 minutes, or until the center is set
- Cool completely on a wire rack on the counter to room temp, about 1 to 2 hours.
- Cover and refrigerate for at least 2 hours to set before slicing.
- Cut into 8 slices and serve with keto whipped cream if desired.
What Type of Sweetener to Use for Keto Pumpkin Pie
For this keto pumpkin pie, and keto baking in general, I prefer erythritol. It tastes similar to regular sugar and can be as a 1-1 substitute in baking. That’s right, just simply swap it for sugar. It also doesn’t have an aftertaste that some other alternative sweeteners have, so you won’t even notice the difference.
Erythritol is available in powdered, granulated, and brown sugar options, making it perfect for all types of baking. For the pie filling, granulated works best. I like using powdered for sweetening liquids and homemade whipped cream since it dissolves easier.
Note: Some people may have slight stomach discomfort due to the sugar alcohols. If so, you may want to try another option.
Other Keto Sweetener Options
- Allulose is similar to erythritol in that it has no net carbs and can be a 1-1 substitute to sugar. I’ve yet to try it with this recipe, so if you do let me know how it works.
- Stevia is 100 to 300 times sweeter than regular sugar, making it difficult to use a substitute in baking recipes. It can also have an aftertaste that some may not like.
- Monk Fruit is similar to stevia but has a very noticeable taste and I don’t recommend it.
Tips for Making this Pie
Bake the Crust Ahead of Time
The raw dough won’t cook and you’ll end up with a soggy crust. Also, be sure to let the crust cool completely before adding the filling and baking the pie. This will help prevent it from burning.
What if the Pie Crust Starts to Burn?
Since you need to bake the crust ahead of time, it may brown before the pie filling is cooked. Check the pie after about 25 minutes. If the crust is browned cover it with foil. Be careful to cover just the edges and try not to hit the filling as it will leave a mark.
How to Tell if the Pie is Set
To tell if the pie filling is set (or cooked) you can test it a couple of ways:
- Jiggle the pie: The center should be mostly set. Completely firm and it’ll likely be overcooked and crack a bit. Too jiggly and it won’t be set enough and difficult to cut and serve
- Knife test: Insert a butter knife into the center. It should come out mostly clean. If it is covered with batter it’s not ready.
What if the Pie Filling Isn’t Set?
For a thicker pie, you can use 1 egg yolk and two full eggs, instead of 3 eggs. It will be slightly less creamy, but easier to cut and serve
Let the Pie Rest at Room Temp
The pie will be very hot out of the oven. Bring to room temp on a wire rack, then cover and place in the fridge for at least 2 hours to let it set before cutting.
Can You Bake the Pie Ahead of Time?
Absolutely and I highly recommend this! You can make the pie as directed and chill it in the fridge overnight for an easy Thanksgiving dessert. For the best flavor and texture, I recommend not more than 24 hours. This will save you time if you’re hosting or traveling.
What About Whipped Cream, Is it Keto?
Store-bought whipped creams typically contain sugar and are not keto. I like to make my own homemade keto whipped cream. Here’s how:
Place ½ cup of chilled heavy whipping cream in a large bowl. With a stand or hand mixer, beat on high until stiff peaks form, about 3 minutes. Mix or stir in about 1-tablespoon of powdered erythritol to sweeten to desired taste.
Carbs in a Slice of Keto Pumpkin Pie
One slice of keto pumpkin pie (including a low-carb crust) has just 6 net carbs! Note: the nutrition facts panel with this recipe lists 15 total carbs. Net carbs equal total carbs minus fiber minus sugar alcohols. 15-6-3 = 6
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Keto Pumpkin Pie
Ingredients
Pumpkin Pie Ingredients
- 1 recipe keto pie crust, or store-bought nut-based crust (9-inches)
- 15 ounces canned pumpkin puree, not pumpkin pie filling
- 1/2 cup heavy cream, or coconut cream for dairy-free/paleo
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup granulated erythritol, plus extra for whipped cream topping
- 1 tablespoon pumpkin pie spice
- ¼ tsp salt
Homemade Keto Whipped Cream
- ½ cup heavy whipping cream
- 1 tablespoon powdered erythritol, more or less for desired sweetness
Instructions
- Preheat oven to 325 degrees F. If making your own keto pie crust, make that ahead of time and cool.
- Whisk or beat all pumpkin pie ingredients in a large metal bowl until smooth and well combined.
- Pour the mixture into the prepared keto pie crust.
- Bake for 45 to 55 minutes, or until the center is set (see notes below for how to tell if the pie is set). Note: Check the pie midway. If the edges of the crust start to brown too much you can wrap edges in foil (see notes section for more info).
- Cool completely on a wire rack on the counter to room temp, about 1 to 2 hours.
- Cover and refrigerate for at least 2 hours to set before slicing. Cut into 8 slices and serve with whipped cream if desired.
- To make the keto whipped cream: Place chilled heavy whipping cream in a large bowl. With a stand or hand mixer, beat on high until stiff peaks form, about 3 minutes. Mix or stir in the desired amount of powdered erythritol and spoon over cut pie slices.
Yum! Thanks for the share!
There has never been a pie recipe that I didn’t like and this one looks like a winner! I am so glad you included all of the info about sugar alternatives, it was very helpful!!