Keto Pumpkin Pie

by KetoFocus.com
4.8 Stars (5 Reviews) 8 Comments

Thanksgiving is coming up really soon, and what better way to celebrate than to bake a keto pumpkin pie as your holiday dessert?

Keto Pumpkin Pie Recipe Video

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Pie Crust Ingredients

Pumpkin Pie Filling Ingredients

  • 1 3/4 cup pumpkin puree
  • 3 eggs
  • 1 cup heavy whipping cream
  • 1/2 cup golden monk fruit
  • 2 tablespoons bourbon whiskey (optional)
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg

Keto Pumpkin Pie Directions

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Low Carb Pumpkin Pie Recipe

alice of low carb pumpkin pie over a whole pie This year you will not have to miss out on all the pumpkin goodness with our recipe! This keto pumpkin pie recipe will satisfy all your traditional festive dessert cravings, without all the unnecessary sugars and carbohydrates. It has all the spices needed to get you into the cozy holiday mood! The great thing about this recipe is that it makes an easy sugar free pie, perfect for the holidays and one which the whole family can enjoy! For this recipe, you can either make your own pumpkin puree or buy it canned from the supermarket, it all depends on your preference. We also use golden monk fruit in this recipe, which means you will get the sweetness required for a delicious pumpkin pie, while still staying within your macro goal. Add a little swig of whiskey for added flavor or omit it for an alcohol free version. a whole pumpkin pie with whipped cream on top

Pumpkin Keto Approved

Yes, pumpkin is keto friendly! Unlike many other Winter squashes, pumpkin is not high in carbohydrates or sugars. A cup of pumpkin puree typically has 10 grams of net carb, 4 grams of which are fiber. Pumpkin is also a great addition to any keto diet as it has a lot of nutrients in it, such as Potassium, Calcium, Magnesium and beta-carotene, which then converts into Vitamin A. Pumpkin is also high in antioxidants and is full of Vitamins E, C and B -Vitamins. When buying ready made pumpkin for this recipe, make sure to purchase 100% pumpkin puree and not pumpkin pie filling as this tends to have a lot of sugars in it, making it not keto friendly. slicing into a pumpkin pie for a bite

Canned vs Fresh Pumpkin

As we mentioned before, you can use either fresh or canned pumpkin for this recipe. Fresh pumpkin may have a duller hue than that of the deep orange canned pumpkin color we are used to seeing during Thanksgiving, so it may not be as visually appealing. Both fresh pumpkin and canned pumpkin are packed with nutrients such as potassium, Vitamin A and iron, so the nutrient value would not determine whether to use fresh or canned pumpkin. a can of pumpkin puree However, for convenience, I usually prefer to use canned pumpkin as it is easier and a quicker way to make the filling for the pumpkin. If you would like a challenge and really enjoy baking and making everything from scratch, you would probably prefer to opt for the fresh version to make the classic pumpkin pie (but keto friendly of course!).

How to Keep Your Pumpkin Pie from Cracking

Pumpkin pie usually starts cracking if it’s baked too long. In order to keep your pumpkin pie from cracking, you need to make sure to keep with the recommended baking time and to cook at the correct temperature. The pie needs to be pulled out of the oven within the optimum baking window, that is, fully baked but not to the point where it becomes over-baked. This will prevent any unwanted cracks in your pie. The pie should be baked on a lower oven rack in order for your filling not to overcook. That being said, this keto pie is still delicious if you accidently overbake it and it cracks. It doesn’t affect the flavor or texture. Plus, I think it adds a little character to the pie. cracked pumpkin pie

Love Pumpkin?

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Nutritional information & Macros

Nutrition Information

Keto Pumpkin Pie

Servings: 12

Amount Per Serving
Calories 243
Fat 21.4g
Protein 4.8g
Total Carbs 7.8g
Net Carbs 4.8g

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8 Comments

  1. Amazing recipe. I have never imagined that there can be keto pumpkin pie. But im a bit confused about arrowroot. In the written ingredients you didnt mentioned abt arrowroot. Should we use arrowroot or not as described in the video. If yes pls can you give info how much to use it?

    1. In that video, I used Carolyn Ketchum’s pie crust recipe which uses arrowroot powder. This recipe as listed here, I used my pie crust recipe which doesn’t need arrowroot. Sorry for the confusion.

  2. Hello,
    I just wanted to say how much I have enjoyed your website and recipes. I almost started to cry because I have seen recipes that I thought I could not eat anymore. I am looking forward to making the pie for Thanksgiving this year.
    Dawn 🙂

    1. Cut the butter into the crust mixture with a fork or a pastry blender. Just make sure you keep the butter cold and don’t over manipulate the crust. You want chunks of butter for a flaky crust.

  3. Annie, this pumpkin pie looks delicious! I have a small food processor and last time I tried a pie crust in it, I broke it! In the directions it says to “see below” if you don’t have a food processor. I can’t find where that might be. Can you help? I’d like to make this today for Thanksgiving tomorrow. Thanks.

    1. Sure! You just have to cut the butter in the old fashioned way with either a fork or a pastry blender. Just try to keep the butter cold and don’t over process it or it will melt into the crust and you won’t get flaky layers. It will still taste good but it will be more like a cookie texture.

  4. Thanks, I just looked back and saw the notes on the “pie crust” only recipe. I have been using a hand pastry blender for 40 years, so I will do that!
    Love your recipes! Happy Thanksgiving.

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