Keto Pumpkin Pie

This Keto Pumpkin Pie is one of my personal Holiday favorites! I hope you have a fun time making and sharing it with your family. Made with no sugar, gluten free, and the tasty silky custard filling is intact! Try it crustless or bake with a Keto-friendly pie crust.

Course Dessert

Cuisine American

Keyword Pumpkin Pie

Prep Time 45

Cook Time 45

Total Time 1 30

Servings slices

Calories 288kcal

Author Olivia Wyles

Ingredients

½ teaspoon kosher salt
1 ½ teaspoon cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
1 pinch ground cloves
½ cup brown erythritol
3 eggs
1 15- ounce can pumpkin puree
1 ¼ cup heavy whipping cream
1 teaspoon vanilla extract

Pie Crust

1 batch of Keto Pie Crust from gnom-gnom.com

Instructions

Prepare 1 batch of pie crust: https://www.gnom-gnom.com/cream-cheese-keto-pie-crust/
Preheat oven to 400 degrees F and prepare 9 inch glass pie pan with cooking spray or butter. Prepare two large sheets of parchment paper and lightly dust with coconut flour. Roll out your refrigerated pie crust between sheets of parchment paper to prevent sticking to your rolling pin. Feel free to put in the freezer for 5-10 minutes if your dough goes soft then try again. Carefully peel one layer of parchment paper away and transfer crust to pie pan using the other sheet of parchment paper. Crimp or trim the excess dough. Prepare thin strips of foil to place on the outer edges of the pie pan over the crust to prevent over browning. Place pie crust pan with foil back in the refrigerator while you prepare your pumpkin pie filling.
In a small bowl, mix kosher salt, cinnamon, ginger, nutmeg, ground cloves, and brown erythritol. Set aside.
In a large bowl, using an electric mixer, beat eggs then add in pumpkin puree, heavy whipping cream, and vanilla extract. Continue to beat until thoroughly mixed. Beat in the brown erythritol and spices mixture.
Place refrigerated pie pan on baking tray. Pour in pumpkin pie filling and bake for 40-50 minutes. Uncover edges around 35 minutes. Check your pie often in the last minutes as oven times and temperatures may vary. A toothpick inserted near the edges should come out barely moist and the middle should be slightly jiggly.
Turn off oven and allow to pie to cool completely with the oven door open. Once completely cooled, place in the refrigerator for at least one hour before serving with sugar-free whipped cream on top.

Video

Notes

7 Carbs - 2.5 Fiber = 4.5 Net Carbs

Oven times and temperatures may vary. See video below for guidance.

Sugar alcohols were omitted in nutrition estimation.

Nutrition