Keto Pumpkin Pie
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.
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.