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Keto Pumpkin Pie

Keto Pumpkin Pie

Keto Pumpkin Pie

What’s the one food that instantly comes to mind when you think of Thanksgiving?… No, not the turkey or the stuffing, after the dinner rolls…ah yes, pumpkin pie of course.  It may just be the star of the Thanksgiving table, but for me it wouldn’t be Thanksgiving without at least a slice of this Keto Pumpkin Pie.

Pumpkin and pumpkin themed desserts seem to be a rather polarizing topic in the keto world and I’m sure I’ll get some flak on social media, but this dessert only has 6.7 net carbs and a is a great source of beta carotene.  

Our bodies convert beta carotene into vitamin A which along with being an essential vitamin, is also a carotenoid and antioxidant. Studies have shown beta carotene protects the body from free radicals, and those who consume it regularly have lower risk of developing certain cancers or heart disease, as well as preventing cognitive decline.

There are lots of foods that contain beta carotene, however a lot of them are higher in carbs, so the typically keto dieter may not be getting enough.  Also, it should be noted that high levels of vitamin A in the body are toxic, so be careful if you are using supplements or try to get your beta carotene from whole food sources.  Below is a list of several keto friendly foods that contain beta carotene.

  • Asparagus

  • Broccoli

  • Collard Greens

  • Dandelion Greens

  • Kale

  • Onions

  • Peppers

  • Spinach

  • Pumpkin

*The brighter and more vibrant the yellow-orange color the higher the levels of beta carotene, the chlorophyll hides the yellow-orange in leafy greens.

There you have it, easy as pie.  And speaking of pie you should also check out our Keto Pecan Pie recipe if you haven’t already. Enjoy!!!

To read more about beta carotene and all the benefits, as well as a few of the risks check out the links below:

All You Need to Know About Beta Carotene - Medical News Today

Beta-Carotene: Beneficial or Dangerous for Your Health - Dr. Axe

Beta-Carotene - Dr. Weil

keto pumpkin pie
Serves: 8

Keto Pumpkin Pie

This Keto Pumpkin Pie is perfect for Thanksgiving! It tastes almost identical to the pie we all know and love with an easy flaky crust and creamy filling.

prep time: 30 minscook time: 55 minstotal time: 85 mins



2 2/3 cups almond flour 
3 large eggs
6 tablespoons unsalted butter, melted 
6 tablespoons granulated Swerve (erythritol) 
1 teaspoon salt


15 oz canned unsweetened pumpkin puree
1/2 cup heavy cream
2 large eggs
1 cup powdered Swerve (erythritol) 
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon maple flavoring 


For the crust:

1. Preheat oven to 325° F and liberally grease a 10.5" cast iron skillet with butter. 

2. In a medium bowl mix all of the ingredients together until a thick ball of dough forms. Knead two or three times until smooth. Press the dough into the skillet and bake for 12-15 minutes.

For the filling:

1. In a medium bowl mix together the filling ingredients. Pour the mixture into the pie crust, cover the pie edges with foil to prevent burning and bake 35-40 minutes. Cool completely before serving. 


Nutritional information is calculated using the USDA nutrient database, information listed is for one serving. Please be aware that nutritional information can vary depending on the brand of ingredients you may use. 



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Created using The Recipes Generator
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