Keto Pumpkin Pie

Keto Pumpkin Pie

from myketoplate.com
50 min
12 servings

Learn how to make this easy keto pumpkin pie recipe with a crispy almond flour crust. Bursting with fall flavors, this low carb pumpkin pie recipe is extra smooth, rich, and melts in your mouth.

Ingredients

  • 1 recipe keto pie crust
  • 15 oz pumpkin puree (about 2 cups)
  • 3 large eggs
  • 2/3 cup brown sugar replacement
  • 1 cup heavy cream (or coconut cream for dairy free)
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt

Directions

  1. 1

    Make a keto pie crust according to my directions here. You can also use storebought keto pizza crust.

  2. 2

    Preheat the oven to 375°F /190°C.

  3. 3

    In a large bowl, whisk pumpkin puree, 3 eggs, and sweetener until frothy.

  4. 4

    Add heavy cream, pumpkin pie spice, and salt. Whisk vigorously until smooth.,

  5. 5

    Pour the filling into the pie crust. Only fill 3/4 of the way up.

  6. 6

    Bake the pie in the preheated oven for 45-50 minutes until almost set. Cover the edges of the crust after 25 minutes of baking to prevent the edges from burning.

  7. 7

    Remove from the oven and allow to cool completely at room temperature for at least 3 hours.

  8. 8

    Serve with keto whipped cream or keto caramel.