This EASY Keto Pumpkin Pie is the real deal with a flaky crust and creamy filling it’s perfect for a low-carb Thanksgiving!
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.
Is pumpkin Keto?
Yes, pumpkin can definitely be included on a Keto diet. Pumpkin has 6.5 net carbs per 100g serving. As there are no foods that are “Keto” (remember that Keto is a metabolic state reached by limiting your daily carbs to 5-10% of your daily calories) pumpkin is easily mixed into a low-carb diet.
What’s in Keto Pumpkin Pie?
Let’s start with by chatting about the crust! This crust is so easy to make and perfectly flaky and buttery, basically pie crust perfection. Here are the ingredients in the Keto pie crust:
- almond flour
- melted butter
- granulated erythritol (we use Swerve)
Then you have the creamy dreamy pumpkin pie filling:
- pumpkin puree (either homemade or unsweetened canned – NOT pie filling!)
- heavy cream
- pumpkin pie spice (homemade or this is our favorite storebought one)
- pure vanilla extract (bonus points if it’s bourbon-infused!)
- natural maple extract or flavoring
How to make homemade pumpkin puree
Making homemade pumpkin puree for this Keto Pumpkin Pie is a total breeze and perfect if you have a surplus of pumpkins on hand! To make pumpkin puree you’ll want to choose the right pumpkin! Smaller pumpkins are typically sweeter as are heirloom varieties. Once you have your pumpkin follow these steps:
- slice of the very top with the stem
- cut the pumpkin into quarters
- remove the seeds (save the seeds and roast them too for an easy snack!)
- place the pumpkin pieces on a baking sheet and roast at 350° F for 45 minutes until easily pierced with a fork
- remove the skin and transfer the “meat” to a food processor or blender
- blend until smooth
That’s it! Super easy. To store the pumpkin you can portion it out into freezer bags (we love Stasher Bags for a plastic-free option) and freeze them for later.
How to make homemade low-carb pumpkin pie spice
Here’s our quick go-to recipe:
- 2 tablespoons ground cinnamon
- 1 tablespoon each ground cloves, ground ginger, and ground allspice
- 1/2 tablespoon ground nutmeg
Just mix it up and store it in a small lidded jar. You can double or triple this batch so you always have it on hand.
How to make Keto Pumpkin Pie
You’ll start by making the crust and pre-baking it. Then it’s as easy as mixing the filling ingredients together and pouring it into the crust. One last bake and you’re ready to go!
How to store pie
Store the pie covered in the refrigerator.
Can I use a pie pan instead of a skillet?
Totally! Just use a 10″ pie plate.
Should pumpkin pie be served cold?
You can serve it warm or cold! To serve it warm you’ll still want to chill it completely then reheat. This allows the center to set before serving.
How to make homemade whipped cream
Place a bowl in the freezer along with your mixer attachment. Then, pour the heavy whipping cream into the chilled bowl and beat on high speed until light and fluffy. You can add in flavorings or a pinch of sweetener like erythritol or stevia if you wish.
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!!!
Looking for more keto recipes that are perfect for thanksgiving? check these out!
- 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:
- Preheat oven to 325° F and liberally grease a 10.5″ cast iron skillet with butter.
- 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:
- 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 values are estimates only and do not include carbs from sugar alcohols.