Keto Pumpkin Pie

This keto pumpkin pie is a creamy and delicious way to help you enjoy the holiday season without compromising your low carb lifestyle.

Pumpkin pie is one of the most classic Thanksgiving dishes. And for good reason! It simply tastes like Fall.

And it’s easier than you might think to enjoy a keto friendly pie with great macros!

Pumpkin pie not your thing? Be sure to check out these other great holiday sweets:

• Easy Keto Fudge
• Keto Pecan Pie Clusters
• Keto Pumpkin Cheesecake

How to make keto pumpkin pie

The filling is the most important part of this recipe in my opinion because if you already have a keto pie crust that you LOVE, I say just go with that. There are so many delicious options out there so don’t feel like you have to use the same one I did.

Alternatively, you can make this recipe into a keto crustless pumpkin pie! I really believe the filling is THAT good.

To make the filling we just mix keto sweetened condensed milk with pumpkin purée, beaten eggs and pumpkin pie spice.

This is the same sweetened condensed milk recipe I used in my easy keto fudge, just doubled. And it is SO delicious.

Ingredients

For the crust

Almond Flour - Almond flour (not almond meal) makes up the bulk of this crust. It gives this keto pie its structure in a low carb, gluten free way. I prefer a blanched, finely ground almond flour like Blue Diamond.

Butter - I like to use salted butter in all of my recipes. A lot of bakers prefer unsalted butter because you can better control the amount of salt that ends up in your recipe, but I still love the extra flavor that comes from salted.

Brown Swerve (or your preferred sweetener) - One of the best innovations to the world of low carb sweeteners was brown sugar substitute. It's delicious and gives that extra depth of flavor to the sweetener. I especially love Brown Swerve in my recipe for easy keto chocolate chip cookies.

My two favorite brands are Brown Swerve and Lakanto Golden.

For the filling

Heavy Whipping Cream

Powdered Swerve (or your preferred sweetener) - This is a

Butter - Everything is better with butter!

Vanilla Extract - A little bit of vanilla goes a long way! Imitation vanilla is perfectly fine for this recipe if you don't have pure on hand!

Eggs - I use large eggs in all of my recipes.

Pumpkin Puree - If you're making a keto-friendly pumpkin pie, make sure you're always using pumpkin puree instead of pumpkin pie mix. More on that later!

Pumpkin Pie Spice - This mix is the perfect blend of all the spices you'll need to give your pumpkin that warm and delicious classic pumpkin pie flavor. You can find it in your grocery store with the rest of the spices.

For the keto sweetened condensed milk

Heavy Whipping Cream

Butter

Erythritol

Vanilla Extract

How to make keto sweetened condensed milk

All you need is:

• Two cups of Heavy Whipping Cream
• 4 Tablespoons of Butter (I use Salted)
• ⅔ Cup of Erythritol (it doesn’t matter if it’s powdered or granular–I’ve made it with both)
• 2 Teaspoons Vanilla Extract

In a large saucepan, pour all four ingredients and heat on medium (on the lower side of medium) stirring with a spatula regularly. Be sure to scrape the sides and incorporate well.

Within just about 15 minutes, the mixture will reduce and create a thick, sweet and tasty sweetened condensed milk.

Pumpkin purée vs. pumpkin pie filling

This is important. There’s a big difference between the pumpkin purée and pumpkin pie filling you’ll find in the store. The pumpkin purée is what you want if you’re following a low carb diet. All that’s in there is the canned pumpkin. The pumpkin pie filling has sugar and spices that jack the carb count sky high. Be sure to read the labels before you buy!

Nutrition Information 

Besides the taste (especially after cooling in the fridge overnight) my favorite thing about this recipe is the nutrition information. I’ll give you the info with and without the crust I used just in case you want to choose a different crust or go crustless all together.

Remember net carbs equal total carbs minus fiber minus sugar alcohols.

For one serving (1/12 of the 9 inch pie) without crust you’re looking at:

Calories: 197 Calories
Total Carbs (including erythritol): 12.56g
Fiber: 0.94g
Sugar Alcohols: 8g
Net Carbs: 3.62g
Protein: 2.45g
Fat: 18g

I’d honestly eat two slices. For one serving (1/12 of the 9 inch pie) with the crust I used you’re looking at:

Calories: 344 Calories
Total Carbs (including erythritol): 15.89g
Fiber: 2.94g
Sugar Alcohols: 9g
Net Carbs: 4.95g
Protein: 6.45g
Fat: 31.67g

Either route you choose, I think you’ll be in good shape. Just do what’s best for you.

And here’s a breakdown on nutrition for each ingredient:

Continue to Content

Yield: 12 Servings

Keto Pumpkin Pie

Print

This keto pumpkin pie is a creamy and delicious way to help you enjoy the holiday season without compromising your low carb lifestyle.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

Crust

• 2 cups Almond Flour
• 4 Tablespoons Butter
• 1 Tablespoon Brown Swerve (or your preferred sweetener)

Filling

• 2 Cups Heavy Whipping Cream
• ⅔ Cup Powdered Swerve (or your preferred sweetener)
• 4 Tablespoons Butter
• 2 Teaspoons Vanilla Extract
• 2 Eggs, beaten
• 1 15 ounce can Pumpkin Puree
• 1 Tablespoon Pumpkin Pie Spice

Instructions

Preheat oven to 350 degrees Fahrenheit.

To make the crust

1. Place almond flour, butter and swerve in a food processor and pulse until combined, about 10 times. Dough will stay formed together if you scoop a little between your fingers when ready.
2. Press dough evenly into a 9-inch pie pan, including up the sides.

To make the filling

1. In a large sauce pan over medium heat, whisk together the Heavy Whipping Cream, Erythritol, Butter, and Vanilla Extract. Stir often for about 15 minutes, making sure to scrape down the sides, until a slightly browned, thick sweetened condensed milk forms.
2. Remove from heat and let cool for 15 minutes.
3. In a large bowl, mix together beaten eggs, pumpkin puree and pumpkin pie spice. Stir in cooled sweetened condensed milk until combined.
   

To assemble

1. Pour pumpkin pie filling into prepared pie crust. Check intermittently through baking to ensure crust isn't browning too much. If they begin to get too dark, cover the edges with foil. Bake for 45 minutes or until a toothpick placed in the center of the pie comes out clean. Cool completely before serving.

Notes

Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.

Nutrition Information:

Serving Size:

1/12 of Pie
Amount Per Serving:Calories: 344Total Fat: 31.67gCarbohydrates: 15.89gNet Carbohydrates: 4.95gFiber: 2.94gSugar Alcohols: 9gProtein: 6.45g

Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.