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.
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.
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 tsp pumpkin spice blend instead of the alone spices.