This easy Keto Pumpkin Pie tastes just like the traditional kind, but with a fraction of the carbs and sugar. Plus it’s gluten-free.
Course Dessert, Pie
Cuisine American
Keyword gluten-free pumpkin pie, keto pumpkin pie, low-carb pumpkin pie
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Cooling Time 4 hourshours
Total Time 5 hourshours
Servings 8slices
Calories 414kcal
Author Plating Pixels
Equipment
9-inch pie pan
Stand or hand mixer
Large bowl
Ingredients
Pumpkin Pie Ingredients
1recipe keto pie crustor store-bought nut-based crust (9-inches)
15ouncescanned pumpkin pureenot pumpkin pie filling
1/2cupheavy creamor coconut cream for dairy-free/paleo
3largeeggsat room temperature
1tspvanilla extract
½cupgranulated erythritolplus extra for whipped cream topping
1tablespoonpumpkin pie spice
¼tspsalt
Homemade Keto Whipped Cream
½cupheavy whipping cream
1tablespoonpowdered erythritolmore 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.