The Ultimate No-Fail Low Carb Keto Pumpkin Pie
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4.34 from 3 votes

The Ultimate No-Fail Low Carb Keto Pumpkin Pie

A super easy No-Fail Low Carb Keto Pumpkin Pie Recipe. Learn how to make the perfect low carb pumpkin pie for Thanksgiving. Each slice has only 8g net carbs for a slice, and it's completely sugar-free and gluten-free.
Prep Time15 mins
Cook Time45 mins
Resting Time2 hrs
Total Time1 hr
Course: Keto Desserts
Cuisine: American
Keyword: Keto Pumpkin Pie
Servings: 8 keto pumpkin pie slices
Calories: 319kcal
Author: Ioana Borcea from LowCarbSpark.com

Ingredients

Instructions

  • In your food processor or a bowl add the pumpkin puree, eggs, and sweetener. Pulse until well combined.
  • Pour the heavy whipping cream, spices and salt over the pumpkin mixture and blend again until smooth.
  • Pour the filling over the pie crust. Try to release the air bubbles by gently tapping the pie pan on the counter.
  • Heat the oven to 425F / 220C and bake for 15 minutes. Reduce the oven temperature to 375F and bake for another 40-45 minutes. You know that the pie is ready when it looks set, but it is still jiggly in the middle (like jello).
  • Allow the pie to cool at room temperature for at least 2 hours. Cut into eight slices and serve like so or topped with freshly whipped sugar-free cream. 

Notes

If while the pie bakes the edges become too brown cover them with a thin layer of aluminum foil.
Keep the pie refrigerated, covered with plastic wrap for up to 3 days.
Use 2 tspĀ pumpkin spice blend instead of the alone spices.

Nutrition

Serving: 1keto pumpkin pie slice | Calories: 319kcal | Carbohydrates: 14g | Protein: 7g | Fat: 26g | Fiber: 6g | Sugar: 4g | Net Carbs: 8g