Keto Pumpkin Pie
A classic pumpkin pie made low carb without losing any of that creamy, spiced goodness. The filling is silky smooth with warm cinnamon, ginger, and nutmeg, all baked inside a buttery keto pie crust (or crustless if you like it simple). Chill it, top with sugar-free whipped cream, and you’ve got the ultimate fall dessert that tastes just like the real deal.
Servings 8 slices
Calories 288kcal
Ingredients
- ½ teaspoon sea salt
- 1 ½ teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 1 pinch ground cloves
- ½ cup brown sweetener (like allulose or monk fruit)
- 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/ or keep it crustless.
- 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.
- Mix kosher salt, cinnamon, ginger, nutmeg, ground cloves, and brown erythritol in a small bowl and set aside.
- Beat eggs then mix in pumpkin puree, heavy whipping cream, and vanilla extract in a large bowl. Continue to beat until thoroughly mixed. Beat in the brown sweetener and spice 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
Serving: 1slice with crust | Calories: 288kcal | Carbohydrates: 7g | Protein: 4.5g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 89mg | Sodium: 149mg | Fiber: 2.5g | Sugar: 1g | Net Carbohydrates: 4.5g