Keto Pumpkin Pie Recipe
This easy crustless Keto Pumpkin Pie Recipe is perfect for the holiday season! Enjoy a slice of your favorite pie – without the guilt and worry. This is the perfect dessert for anyone on the keto diet.
Since a serving of this crustless pumpkin pie only has 3 net grams of carbs, you can enjoy it without stress. I make this homemade pumpkin pie a lot because it’s perfect for my keto lifestyle.
The fun thing about the low-carb pumpkin pie is that no one will know that it’s a great option for the low carb lifestyle because it tastes like the real deal. Whip this up for a Thanksgiving dessert, or enjoy a slice of pie when the craving hits.
You should also check out my Keto Pecan Pie and this Keto Blackberry Pie as well!
Ingredients
- Pumpkin puree – You can’t make this low carb pumpkin pie recipe without the pumpkin mixture.
- Joy Filled Eats Sweetener – This is my go-to low carb sweetener for all my sweets and treats.
- Eggs – Makes the whole pie nice and fluffy.
- Heavy cream – Adds richness to this easy recipe.
- Cinnamon or pumpkin spice – Adds that pop of flavor to this easy keto pumpkin pie.
See recipe card for quantities.
How to Make this Keto Pumpkin Pie Recipe
Preheat the oven to 350 degrees.
Step One: Combine the filling ingredients in a food processor. Process until smooth, scraping the sides as needed.
Step Two: Add the pumpkin pie filling to the greased pie plate.
Step Three: Bake for 35-45 minutes or until the middle is no longer jiggly when it is shaken. Let the pie cool.
Top Tip💡
You can use a sweetener of your choice for this pie recipe. To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for.
Variations
- Spice – You can add more or less of the pumpkin pie spice or cinnamon to what your taste buds like. Add a teaspoon of vanilla extract and a pinch of salt to boost the flavor.
- Almond flour pie crust – You can choose to add a crust with my Keto Pie Crust recipe. I do recommend pre-baking the crust for this recipe.
See this Keto Pumpkin Cheesecake for another amazing low carb pumpkin dessert.
Equipment
To make this easy low carb pumpkin pie, you’ll need to have a food processor, pie plate or pie pan, and large bowl / large mixing bowl.
Storage
I’m a big fan of making this pie ahead of time, so I always cover it with plastic wrap and store it in an airtight container until I’m ready to serve.
Keep it stored in the fridge until you are ready to slice and eat.
Common Questions
Absolutely. No one will be able to tell the difference in the flavors. Just serve a slice and watch them gobble it up like classic pumpkin pie. You can always have options like whipped cream for anyone to add on top of their individual slice.
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Keto Pumpkin Pie
Ingredients
- 15 oz pumpkin puree
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 3 eggs beaten
- 1/2 cup heavy cream
- 1 tsp cinnamon or pumpkin pie spice
Instructions
- Mix the pumpkin filling ingredients. Add to the pie plate.
- Bake for 35-45 minutes or until no longer jiggly when lightly shaken.
- Cool completely.
Notes
Nutrition
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Can this be frozen, or how long does it keep in the fridge?
Pumpkin pie freezes pretty well. Just cool completely and wrap in plastic wrap before freezing. Or it lasts 4-5 days in the fridge.
I’ve made this twice now using Country Crock’s dairy-free whipping cream and Splenda or Swerve’s brown sugar replacement (depending on what I had each time). Not only was this SO EASY to make, but this was DELICIOUS. My husband even had a slice of traditional pie and then this one, and still preferred this sugar-free/dairy-free version. Crustless and everything!! thank you for sharing your genius!!!
I prefer to use maple syrup as my sweetener but it’s a liquid not a dry ingredient, how could I make this work?
I think maple syrup would work but I would suggest adding an extra egg to help it set.
This is a must-make pie for me, but I have a couple of questions, please. I know I can use 1/4 cup Pyure for the sweetener, but would Stevia leaf extract powder also be a suitable sweeteneer (amt. calculated accordingly)?
Additionally, could half-and-half or unsweet almond milk be used in place of the heavy cream?
Thanks!
I have not tested with stevia extract but I think it would work in this. Half and half is a better choice for the liquid. Enjoy!
I thought I loved pumpkin, but I now know I LOVE, LOVE, LOVE pumpkin after making this pie!!! It’s so hard for me to stay away from and out of it! Thank you immensely for sharing your crustless perfection.
Wonderful!
Please comment on using allulose in this recipe.
I would use a little more than the amount listed. You can always mix it into the pumpkin filling and taste before adding the eggs to gauge the sweetness.