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5
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7
votes
Keto Pumpkin Pie Recipe
This easy sugar free keto pumpkin pie is crustless and super creamy! Ready in two steps!
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Cool, then refrigerate
3
hours
hrs
30
minutes
mins
Total Time
4
hours
hrs
45
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
6
servings
Author:
Holly
Equipment
9 inch Pie Plate
Mixing Bowls
Ingredients
15
ounces
canned pumpkin puree
1
cup
heavy 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 all ingredients 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 3 + hours.
Overbaking will cause cracks in the top, but if this happens, cover them with whipped cream.
Nutrition
Calories:
196
kcal
|
Carbohydrates:
23
g
|
Protein:
5
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.01
g
|
Cholesterol:
127
mg
|
Sodium:
147
mg
|
Potassium:
220
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
11734
IU
|
Vitamin C:
3
mg
|
Calcium:
92
mg
|
Iron:
2
mg