Keto Pumpkin Pie
This creamy sugar free keto pumpkin pie is crustless and ready in two steps!
Servings: 6 servings
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
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