This creamy and cozy keto pumpkin pie is sure to steal the show this Thanksgiving.
Holly’s Harvest Highlights
- Flavor: This crustless, gluten-free pie is loaded with delicious pumpkin spice flavor perfect for Thanksgiving.
- Skill Level: You will love this easy 3 step keto pumpkin pie recipe. Just mix, bake, and chill!
- Time-Saving Tip: Make up to 2 days ahead and refrigerate, allowing the flavors time to blend.
- Serving Suggestion: Delish with your favorite non-dairy topping or some sugar-free whipped cream, plus a handful of chopped pecans for some crunch.
Ingredient Breakdown
- Pumpkin Pie Filling: Be sure to use pumpkin puree, and not pumpkin pie filling which has the spice and sugar in it. Heavy whipping cream, eggs, and the combo of both white and brown sugar Swerve keep this recipe uber-simple with maximum flavor.
- Seasonings: It only takes a little bit of cinnamon and pumpkin pie spice to give keto pumpkin pie its unique fall flavor. Use store-bought or try this easy homemade recipe.
Versatile Variations
- Replace heavy cream with full-fat coconut cream.
- Melt sugar-free chocolate and swirl it into the pumpkin mixture before baking.
- Add a low carb crust using a mix of almond flour, butter, and crushed pecans or walnuts.
- To make a pumpkin spice latte pie, add 1 tablespoon of strong brewed coffee or espresso to the batter.
- For some handheld treats, make mini pumpkin pie cups, just pour the batter into muffin tins or ramekins and reduce baking time.
- Add a low carb pecan streusel (chopped pecans, butter, and sweetener) on top halfway through baking.
Pumpkin Pie Pro Tips
- Start with room-temperature eggs so they whip up fast and fluffy.
- Let the pie cool in the pan for at least 30 minutes so it can set properly. Then transfer it to the refrigerator for at least 3 hours.
- For best results, avoid over-baking keto pumpkin pie; it’s like a custard, and over-baking will cause cracks in the top, but if this happens, just cover them with whipped cream.
Slice, Serve, and Save
Keep keto pumpkin pie covered in the refrigerator for up to 4 days. Freeze portions by wrapping them in plastic wrap and storing them in a zippered bag for up to 1 month. Allow to thaw in the refrigerator or at room temperature before serving.
Pumpkin Favorites
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Keto Pumpkin Pie
This creamy sugar free keto pumpkin pie is crustless and ready in two steps!
Equipment
Ingredients
- 15 ounces canned pumpkin puree
- 1 cup heavy whipping cream
- 3 eggs beaten
- ¼ cup Swerve granulated sugar or sweeteneer of your choice
- ¼ cup Swerve brown sugar or sweeteneer of your choice
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon baking powder
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350°F. Grease a 9 inch pie plate.
- Whisk pumpkin puree, cream, eggs, Swerve, vanilla, cinnamon, pumpkin pie spice, baking powder and salt in a large bowl until smooth.
- Pour into the prepared pan and bake for 55-60 minutes or until a toothpick inserted in the center of the pie comes out clean.
- Cool 30 minutes and then refrigerate at least 3 hours or overnight.
- Serve with keto whipped cream or ice cream.
Notes
- Allow eggs to come to room temperature before whipping, for quick and fluffy results.
- Cool pie in the pan for 30 minutes to set properly. Then chill in the refrigerator for at least 3 hours.
- Overbaking will cause cracks in the top, but if this happens, just cover with whipped cream.
Nutrition Information
Calories: 196kcal | Carbohydrates: 23g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 147mg | Potassium: 220mg | Fiber: 2g | Sugar: 4g | Vitamin A: 11734IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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