Keto Pumpkin Pie

Enjoy the quintessential taste of autumn with this rich and creamy Keto Pumpkin Pie! Perfectly spiced and delightfully sweet, this low-carb dessert features a tender almond flour crust and a silky pumpkin filling that’s just 3 net carbs per serving. It’s the ideal guilt-free indulgence for any holiday gathering or cozy evening.

ngredients & What You’ll Need

Gather these ingredients to create a delicious and perfectly keto-friendly pumpkin pie.

• For the Crust:
  • Almond Flour (1 ½ cups): Forms the tender, low-carb base of the pie crust.
  • Powdered Sweetener (¼ cup): Provides essential sweetness for the crust (adjust to your preferred keto sweetener type).
  • Vanilla Extract (½ teaspoon): Adds a warm, aromatic note to the crust.
  • Melted Butter (¼ cup): Binds the crust ingredients together and adds rich flavor.
  • Pinch of Salt: Balances the sweetness and enhances flavor.
• For the Pumpkin Filling:
  • Eggs (3): Provide structure and richness to the filling.
  • Powdered Allulose (¾ cup): A keto-friendly sweetener for the filling. (Note: if using erythritol/monk fruit, half this amount and taste).
  • Ground Cinnamon (1 teaspoon): A key spice for classic pumpkin pie flavor.
  • Pinch of Salt: Enhances the overall flavor profile of the filling.
  • Vanilla Extract (1 teaspoon): Deepens the aromatic notes.
  • Pumpkin Spice (1 teaspoon): A blend of warm spices for that unmistakable pumpkin pie taste.
  • Pumpkin Puree (1 can / 15 ounces): The star ingredient, providing the creamy pumpkin base.
  • Heavy Cream (¾ cup): Adds incredible richness and smooth texture to the filling.
  • Stevia (3 drops): Provides an extra boost of sweetness, balancing the flavors.

How to Make Keto Pumpkin Pie

Creating this keto-friendly pumpkin pie is simpler than you think! Follow these steps for a perfect holiday dessert.

Preparing the Crust

First, in a medium-sized bowl, combine all the crust ingredients: almond flour, powdered sweetener, vanilla extract, melted butter, and a pinch of salt. Mix until a cohesive dough forms. Press this dough evenly against the bottom and up the sides of your pie dish. Once the crust is formed, use a fork to poke several holes in the bottom. Bake the crust in a preheated oven at 325°F (160°C) for 5 minutes. After 5 minutes, remove the crust from the oven and set it aside to cool while you prepare the filling.

Mixing the Pumpkin Filling

While the crust cools, increase your oven temperature to 350°F (175°C). In a large mixing bowl, combine all the pumpkin filling ingredients: eggs, powdered allulose (remember to adjust if using other sweeteners), ground cinnamon, a pinch of salt, vanilla extract, pumpkin spice, the entire can of pumpkin puree, heavy cream, and 3 drops of stevia. Whisk or mix everything together until the filling is completely smooth and well combined.

Assembling and Baking the Pie

Once the filling is ready, carefully pour it into the pre-baked and cooled pie crust. To prevent the edges of your crust from burning during baking, cut a piece of aluminum foil large enough to cover the bottom of the pie and extend up to cover just the edges of the crust. This will shield them from direct heat.

Place the pie in the preheated 350°F (175°C) oven and bake for 30 to 45 minutes. The pie is done when a knife inserted near the center comes out clean. The exact baking time may vary, so keep an eye on it. Once baked, remove the pie from the oven and let it cool completely before slicing and serving.

Creative Ways to Serve Keto Pumpkin Pie

This pie is delicious on its own, but here are some ideas to make it even more special:

Whipped Cream Topping

Serve each slice with a generous dollop of unsweetened whipped cream or keto coconut cream.

Pumpkin Spice Dusting

Dust the top of the pie with a light sprinkle of extra pumpkin spice or cinnamon before serving.

Alongside Coffee

Enjoy a slice with a warm cup of keto-friendly coffee or spiced tea for a cozy treat.

Tips for Perfect Keto Pumpkin Pie

Adjust Sweetness to Taste

Always taste your pumpkin filling mixture before pouring it into the crust. Sweetener preferences vary, especially with different types of keto sweeteners. Adjust the amount of allulose, erythritol, or stevia drops as needed.

Prevent Crust Burning

The foil trick is key! Ensuring the edges of the crust are properly covered with foil will prevent them from browning too quickly or burning before the filling is cooked through.

Don’t Overbake the Filling

Bake just until a knife inserted into the center comes out clean. Overbaking can lead to cracks or a dry texture. The pie will continue to set as it cools.

Cool Completely

Allow the pie to cool entirely, preferably in the refrigerator for a few hours or overnight, before slicing. This ensures the filling sets properly for clean slices.

Final Thoughts

This Keto Pumpkin Pie recipe offers all the comforting flavors of a holiday classic without the added carbs, making it a truly guilt-free indulgence. With a simple almond flour crust and a rich, perfectly spiced pumpkin filling, it’s a dessert that will delight everyone at your table, keto or not. Enjoy the taste of fall with this healthy and delicious pie!