Keto Pumpkin Pie

Get ready to indulge in a delicious and guilt-free dessert with our Keto Pumpkin Pie recipe. Made with a low-carb crust and a keto-friendly pumpkin filling, this recipe is the perfect way to satisfy your sweet tooth while sticking to your ketogenic diet. With a prep time of 15 minutes and cook time of 45 minutes, this recipe serves 8 and is a surefire crowd-pleaser. Whether you’re hosting a holiday gathering or just looking for a tasty treat, this Keto Pumpkin Pie recipe will not disappoint!

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Keto Pumpkin Pie

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Keto Pumpkin Pie is a delicious, low-carb and ketogenic-friendly dessert that is perfect for the fall season or any time you crave the comforting flavors of pumpkin pie. This recipe uses a pre-made low-carb pie crust and a combination of pumpkin puree, heavy cream, eggs, and keto-friendly sweeteners to make a creamy and satisfying filling. It is perfect for those following a ketogenic diet or anyone looking to reduce their carb intake.

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Dessert

Cuisine American

Servings 8 servings

Ingredients

  

• 1 pre-made low-carb pie crust
• 15 oz Can of pumpkin puree
• 3 Large eggs
• 1/2 cup Heavy cream
• 1/2 cup Erythritol or keto-friendly sweeter of your choice
• 2 tsp. Pumpkin pie spice
• 1 tsp. Vanilla extract
• Whipped cream optional

Instructions

 

• Preheat your oven to 350°F (175°C).
• In a large mixing bowl, combine the pumpkin puree, eggs, heavy cream, erythritol, pumpkin pie spice, and vanilla extract. Mix until well combined.
• Pour the mixture into the prepared pie crust.
• Bake in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown.
• Let the pie cool to room temperature before slicing and serving.
• Top with whipped cream.

Keyword keto pie, keto pumpkin pie, pie, pumpkin pie