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Keto Pumpkin Pie Recipe gluten free

Best Keto Low Carb Pumpkin Pie Recipe


  • Author: Stephanie Parlegreco
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 12 Slices of Pie (1 per serving) 1x

Description

This HOMEMADE KETO PUMPKIN PIE starts with a yummy traditional pumpkin pie filling but then has a great almond flour crust to accompany it. It will be one of your favorite sugar-free pies from now on.


Ingredients

Scale
  • Recipe for Almond Flour Pie Crust (or your favorite pie crust recipe)
  • 15 oz canned pumpkin 
  • 2 eggs
  • 1 cup granulated monk fruit sweetener
  • 1 cup heavy cream
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp cloves 

Instructions

  1. Start by making my recipe for almond flour pie crust. (Keep in mind that you don’t want to pre-bake the crust before you add the pumpkin filling) 
  2. Once the pie crust is ready, start on the filling. 
  3. In a medium-sized bowl, add monkfruit sweetener, salt, cinnamon, ginger, and cloves. Stir until it’s all mixed up well. 
  4. Add in eggs, and whisk. Then add pumpkin and whisk again.
  5. Slowly stir in the heavy cream, and whisk until it’s combined completely. 
  6. Pour into the pie crust. 
  7. Cover the edges by using a pie shield. If you don’t have one, then use foil to cover the edges. 
  8. Bake at 325 degrees for about 40 minutes. (It could need longer depending on your oven) 

Notes

  • 4 NET CARBS per slice 
  • To prevent your pumpkin pie from cracking don’t over bake it, and cook it at a lower temperature. 
  • Very important…almond flour burns use a pie shield so the crust doesn’t burn. 
  • To prevent your pie from getting wet on top, again don’t over bake it, and also you can pre-bake your crust first. 
  • To thicken your pie filling, use heavy cream. If that’s not enough then by using a cheesecloth wring out the extra liquid from the pumpkin. 
  • Store pumpkin pie in the fridge 
  • I don’t recommend making the pie more than a day ahead of time unless you freeze it. 
  • If you choose to freeze the pie, first wrap several times with plastic wrap, then wrap in foil. 
  • To thaw it out after being frozen, place on the counter and let thaw for a few hours. 
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

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