A pie loved by all! Enjoy this perfect Keto Pumpkin Pie year round! With an explosion of pumpkin and a hint of maple, you will want to make this over and over!
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Keto Pumpkin Pie
Pumpkin pie recipes are floating all around Pinterest right now! Such different and yummy recipes. I wanted to find/create the perfect recipe.
AND I DID! But THEN - I made it even better! This keto pumpkin pie is now made with my brand new keto flaky pie crust. This takes it to a whole new level!
Pumpkin is one of my favorite foods and flavors to create recipes with. It is so versatile and SO incredibly healthy for you!
It has great texture, flavor and acts as a natural sweetener. SCORE!
How To Tell If Your Pumpkin Pie Is Done
- Stick a knife or toothpick into the center of your pie. If it comes out clean, it is done. If it comes out wet, it needs more time.
- You can also do the jiggle test. Jiggle your pie and if the center is really jiggly, it is not done. If it is either not jiggly or just a TINY bit jiggly, chances are it is done.
Why Do Pumpkin Pies Crack?
Often times they will crack when overcooked. Notice how this beautiful pie has NO cracks. If you watch it closely starting around 60 minutes, you will end up with a beautiful, not cracked, pumpkin pie!
Keto Pumpkin Pie Sweeteners
Pumpkin is a natural sweetener, so .... BONUS!
I chose to use Lakanto Brown Monkfruit as the main sweetener. And, of course, I pair it with liquid stevia. These 2 paired together are amazing!
Unique Low Carb Pumpkin Pie Flavors
I also added a touch of sugar-free maple syrup to just give it a hint of maple. SO GOOD! Be careful which kind you choose as they are not all created equal.
I use Lakanto's sugar-free maple syrup.
And of course PUMPKIN! Pumpkin is great because it is a natural sweetener and, well, you either love it or hate it. So, if you are here, chances are you love it!
And even if you don't love it (like my hubby), you will still love this pie!
How To Make Keto Pumpkin Pie
Let's make a delicious keto and low carb pumpkin pie, shall we?
Gather those ingredients and let's get started.
Make your keto pie crust according to the instructions. Set it aside to let it cool.
Preheat oven to 325 degrees F.
Combine all ingredients into large bowl and mix with hand beater. Mix well.
Pour into cooled pie crust and bake for 60-70 minutes until done.
It should be a nice deep color when done. If you jiggle it, the middle should be just a touch jiggly, but barely. If it is too jiggly then it is not done and needs to bake more.
Let cool and serve with keto whipped cream!
Other Keto Pies You Might Like
No-Bake Coconut Cream Pie Cups
Keto Perfect Pumpkin Pie
This full flavored keto pumpkin pie will not only satisfy the keto folks, but will WOW the non keto folks too! Bursting with pumpkin and just a hint of maple!
Ingredients
- 1 Keto pie crust
- 2 large eggs
- 2 cups (or 15 oz can) Pumpkin Puree (canned pumpkin)
- 1/4 cup heavy whipping cream
- 1/4 cup unsweetened almond milk
- 2/3 cup powdered Lakanto brown monkfruit sweetener
- 1 tablespoon sugar-free maple syrup
- 1 teaspoon vanilla
- 6 drops liquid stevia
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon Pink Himalayan sea salt
- Keto whipped cream (optional)
Instructions
Make your keto pie crust according to the instructions. Set it aside to let it cool.
Preheat oven to 325 degrees F.
Combine all ingredients into large bowl and mix with hand beater. Mix well.
Pour into cooled pie crust and bake for 60-70 minutes until done.
It should be a nice deep color when done. If you jiggle it, the middle should be just a touch jiggly, but barely. If it is too jiggly then it is not done and needs to bake more.
Let cool and serve with keto whipped cream!
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 152Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 37mgCarbohydrates: 6.5gNet Carbohydrates: 4gFiber: 1.5gSugar: 3.5gProtein: 3g
Nutrition is calculated using a third party plug-in. It is best to always validate!
