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.
Servings: 8 keto pumpkin pie slices
Calories: 319kcal
Ingredients
- 1 recipe pumpkin pie crust
- 15 oz pumpkin puree 100% pure, not pie filling
- 1 tsp vanilla extract
- ½ cup sweetener
- 3 large eggs room temperature
- ¾ cup heavy whipping cream
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
Instructions
- In a food processor or mixing bowl, add pumpkin puree, eggs, and sweetener. Pulse until smooth and well combined.
- Pour in heavy whipping cream, vanilla extract, spices, and salt. Blend again until the mixture is creamy and uniform.
- Pour the filling into your pre-baked keto pie crust. Gently tap the pie pan on the counter to release any air bubbles.
- Preheat the oven to 425°F (220°C) and bake for 15 minutes. Then reduce the temperature to 375°F (190°C) and continue baking for 40–45 minutes, or until the edges are set and the center is slightly jiggly (like Jell-O).
- Let the pie cool at room temperature for at least 2 hours before slicing. Serve as-is or with a generous dollop of freshly whipped sugar-free cream.
Video
Notes
- If the edges brown too quickly, cover them loosely with aluminum foil while baking.
- Store the pie in the refrigerator, covered with plastic wrap, for up to 3 days.
- You can use 2 teaspoons of pumpkin pie spice blend instead of the individual spices.
Nutrition
Serving: 1keto pumpkin pie slice | Calories: 319kcal | Carbohydrates: 14g | Protein: 7g | Fat: 26g | Fiber: 6g | Sugar: 4g | Net Carbs: 8g