The Best Keto Pumpkin Pie (with our flaky pie crust!)

Keto pumpkin pie with a flakey pie crust

The Best Keto Pumpkin Pie (with our flaky pie crust!)

This keto pumpkin pie is everything you expect (and more!) from this Thanksgiving classic: a deliciously silky custard, all wrapped up in our famous flaky pie crust!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Dessert

Cuisine American

Keyword gluten free pumpkin pie, keto pumpkin pie

Prep Time 30

Cook Time 1

Servings slices

Calories 288kcal

Ingredients

For the pie crust

1 batch our keto pie crust

For the pumpkin pie filling

2/3-1 cup golden erythritol xylitol or allulose*
1/2 teaspoon kosher salt
1 1/2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
pinch ground cloves
dash black pepper freshly ground
3 eggs
425 g pumpkin puree (1 15-ounce can)
1 1/4 cup heavy cream
1 teaspoon vanilla extract

Metric - US Cups

Instructions

See recipe video for guidance on the pie crust!
Lightly butter a 9 inch pie pan. Roll out pie crust into a roughly 13-inch circle, between two sheets of parchment paper. Feel free to lightly dust with coconut flour as needed. Transfer to the pan, using the parchment paper as an aid. Crimp the edges (or simply trim). Refrigerate and preheat oven to 400°F/200°C while you make the filling.
Mix together in a small bowl the sweetener, salt and spices. Set aside.
Lightly beat the eggs in a large bowl. Add in the pumpkin puree, heavy cream, vanilla extract and continue to beat until thoroughly incorporated. Beat in the sweetener and spices mix.
Place the refrigerated pie pan on a baking tray and cover the edges with aluminum foil (to prevent over browning). Pour in the pumpkin filling and bake for 50-65 minutes, uncovering the edges around minute 40. A few things to note: the filling didn't begin to rise for me until about minute 35, and with sugar alcohols the pie will appear to still not be set even after 60 minutes. Having said that, a toothpick inserted 2-inches from the edges should come out barely moist, and the center should still be jiggly.
Allow the pie to cool completely at room temperature, as it will continue to cook and set while cooling. I also always like my pumpkin pie best after a couple hours in the fridge.

Video

Notes

*Please see section on sweeteners for deets, as each one of the keto sweeteners will lead to slightly different results.

And note that nutrition facts were estimated per slice, pie crust and custard included (4.5g net carbs)!

Nutrition

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