Keto Pumpkin Pie

Silky, creamy, and pulling no pumpkin spice punches, this keto pumpkin pie is the one to rule them all!

Looking for more keto desserts? Try this keto pumpkin bread, keto pumpkin muffins, and keto pumpkin spice latte.

The Perfect Pumpkin Pie

All pumpkin pies are not created equal. This is a fact. It just is. No arguments will be entertained. And therefore, logic demands that there must be a list of traits that dictate exactly how good a pumpkin pie is…

It’s gotta be creamy. And it’s got to be smooth. Creamy plus smooth equal silky. And that’s the goal here.

Furthermore, that sweet, silky pie must be firm. This isn’t pudding. It should be supple and have a little bit of spring. That being said… it should also be soft. Tender, even. It shouldn’t feel like biting into jello. There shouldn’t be anything tough about it.

And no pumpkin pie can even call itself a pumpkin pie if those sweet, sweet spices are anything less than absolutely singing. They should fill the air with their aroma while the pie is baking. When you take a bite, those aromatic spices should send you floating in a veritable sea of autumnal bliss.

But also, and this is the most important thing, the real key here: a good pumpkin pie is very simple to make. There shouldn’t be too many ingredients. A good recipe is straightforward and easy to follow.

Good thing I’m sharing my recipe with you now!

This recipe will give you a keto pie that checks off everything on the list. In fact, I was really just describing my low carb pumpkin pie above 🤣 It’s seriously so silky, tender, and oh-so spicy, that you’ll want to have it around for more than just the holidays. ENJOY 🧡🎃 – Linds x

Keto Pumpkin Pie Video Tutorial

On your phone? Check out my web story here.

Important Ingredient Notes

Mix these low carb pumpkin pie ingredients together and pour them into an unbaked crust for the easiest, most delicious holiday treat! Here’s what you’ll want to grab:

• Pie Crust – I strongly suggest following my crust recipe (it’s so buttery + flaky, you won’t know it’s low carb!!), but feel free to use whatever you love.
• Eggs
• Pumpkin Puree – not pumpkin pie filling — it’s loaded with sugar. I’m a big fan of canned pumpkin puree (vs. homemade), as canned has a smoother texture and sets best. Also, we’re already making a crust from scratch here people, so take some work off your plate.
• Heavy Cream – using heavy cream rather than evaporated milk (used in traditional recipes) saves carbs.
• Golden Swerve or Lakanto sweetens this sugar free pumpkin pie. Be sure to use the brands Swerve or Lakanto. If using a different brand of erythritol-based keto sweeteners, know most products are 70% as sweet, so you’ll want to add more to achieve the same sweetness.
• Xanthan Gum helps to thicken and bind the custard of our keto pumpkin pie recipe, don’t skip!
• Kosher Salt – believe it or not, this actually brings out the sweetness.
• Pumpkin Pie Spice – if you don’t have this, feel free to make your own. It’s a simple combo of cinnamon, nutmeg, ginger, cloves and allspice.

How to Make Keto Pumpkin Pie:

1. Prepare the pie crust by forming the unbaked dough into a 9″ pie pan.
2. Add all ingredients to a large bowl and combine using an electric mixer.
3. Place pie pan with crust on a rimmed baking sheet. Pour filling into the crust.
4. Use foil to wrap around the edges of the crust to form a collar.
5. Place cut-out cookies on a parchment paper-lined baking sheet, brush the tops with a whisked egg and bake for 12 minutes. Once cool, use these to decorate the edges of your pie. Allow pie to cool completely before slicing, and enjoy!

Pie Crust Tips + Tricks

Low carb pumpkin pie wouldn’t be worth it without a drool-worthy keto pie crust. But pie crust can be a bit tricky to deal with. Here are a few tricks for best results:

1. Keep your butter colddd when making the pie crust — this will keep the crust buttery, flakey, and easy to work with.
2. Divide the dough before rolling it so you have some leftover to decorate the top of your sugar free pumpkin pie with.
3. No need to prebake your pie crust
4. Protect the crust with a foil collar, as this pie is in the oven for a long time, which will burn high-fat crusts like ours.
5. Bake on a rimmed baking sheet, to prevent a giant mess at the bottom of your oven. The rimmed baking sheet will catch the crust’s butter that will inevitably drip over the edges.

☝️ How to Know When Your Pumpkin Pie Is Done Cooking

The center of your keto pumpkin pie should be mostly set, yet slightly jiggly. Insert a knife into the center, it should come out wet and relatively clean. Remember, this is a custard, and it will continue to set as it cools.

Serving Recommendations

Amazing on its own, but also great with a dollop of sugar free whipped cream!

More Keto Dessert Recipes

• Keto Chocolate Chip Cookies
• Keto Carrot Cake
• Keto Zucchini Bread
• Keto Banana Bread
• Keto Blueberry Muffins

Keto Pumpkin Pie

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Servings :8 Slices

Prep Time30 minutes mins

Cook Time1 hour hr 5 minutes mins

Total Time1 hour hr 35 minutes mins

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Ingredients

• ▢ 1 Keto Pie Crust unbaked (note 1)

Filling:

• ▢ 3 Eggs
• ▢ 1 - 15 Ounce Canned Solid Packed Pumpkin
• ▢ 1 Cup Heavy Cream
• ▢ 1 Cup Golden Swerve or Lakanto (note 2)
• ▢ 1 Teaspoon Xanthan Gum (note 3)
• ▢ 1/2 Teaspoon Kosher Salt
• ▢ 2 Teaspoons Pumpkin Pie Spice

US Customary - Metric

Instructions

• Prep. Preheat oven to 425 F.
• Pie crust. Prepare the pie crust by forming the unbaked dough into a 9" pie pan. Place crust in the fridge as you prep the filling. If you have extra dough, use small leaf cookie cutters (note 4) as a topping to decorate your pie. Place this dough in the fridge as well.
• Filling. Add all ingredients to a large bowl, and combine using an electric mixer.
• Bake. Place pie pan with crust on a rimmed baking sheet. Pour filling into the crust. Use foil to wrap around the edges of the crust to form a collar (will protect the crust from burning). Place in the oven and bake for 50 minutes -- You'll know the pie is done once the top is golden around the edges, however, the center should still be jiggly. Test by inserting a toothpick a couple of inches from the edge of your pie, it should come out clean. The pie will continue to cook as it cools.
• Decorated topping + serving. Place cut-out cookies on a parchment paper-lined baking sheet, brush the tops with a whisked egg and bake for 12 minutes. Once cool, use these to decorate the edges of your pie. Allow pie to cool completely before slicing, and enjoy!

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Lindsey's Tips

1. Pie crust. I absolutely love my keto pie crust recipe here, but feel free to use yoru fave.
2. Sweetener. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste. 
3. Xanthan gum is necessary to bind and thicken our ingredients, don't skip!
4. Cookie cutters - I used these small leaf cookie cutters from Amazon.
5. Nutritional information is based on 1 slice, if you cut this pie into 8 slices. It's calculated using my almond flour pie crust recipe:

Nutrition

Calories: 431kcalTotal Carbohydrates: 37gProtein: 12gFat: 40gSodium: 194mgFiber: 6gSugar: 4gNet Carbs: 7gSugar Alcohol: 24g

©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

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