This keto pumpkin pie is a creamy and delicious way to help you enjoy the holiday season without compromising your low carb lifestyle.
Pumpkin pie is one of the most classic Thanksgiving dishes. And for good reason! It simply tastes like Fall.
And it’s easier than you might think to enjoy a keto friendly pie with great macros!
Pumpkin pie not your thing? Be sure to check out these other great holiday sweets:
How do you make keto pumpkin pie?
The filling is the most important part of this recipe in my opinion because if you already have a keto pie crust that you LOVE, I say just go with that. There are so many delicious options out there so don’t feel like you have to use the same one I did.
To make the filling we just mix keto sweetened condensed milk with pumpkin purée, beaten eggs and pumpkin pie spice.
This is the same sweetened condensed milk recipe I used in my easy keto fudge, just doubled. And it is SO delicious.
How to make keto sweetened condensed milk
All you need is:
- Two cups of Heavy Whipping Cream
- 4 Tablespoons of Butter (I use Salted)
- 2/3 Cup of Erythritol (it doesn’t matter if it’s powdered or granular–I’ve made it with both)
- 2 Teaspoons Vanilla Extract
In a large saucepan, pour all four ingredients and heat on medium (on the lower side of medium) stirring with a spatula regularly. Be sure to scrape the sides and incorporate well.
Within just about 15 minutes, the mixture will reduce and create a thick, sweet and tasty sweetened condensed milk.
Pumpkin purée vs. pumpkin pie filling
This is important. There’s a big difference between the pumpkin purée and pumpkin pie filling you’ll find in the store. The pumpkin purée is what you want if you’re following a low carb diet. All that’s in there is the canned pumpkin. The pumpkin pie filling has sugar and spices that jack the carb count sky high. Be sure to read the labels before you buy!
Besides the taste (especially after cooling in the fridge overnight) my favorite thing about this recipe is the nutrition information. I’ll give you the info with and without the crust I used just in case you want to choose a different crust or go crustless all together.
Remember net carbs equal total carbs minus fiber minus sugar alcohols.
For one serving (1/12 of the 9 inch pie) without crust you’re looking at:
Calories: 197 Calories
Total Carbs (including erythritol): 12.56g
Sugar Alcohols: 8g
Net Carbs: 3.62g
I’d honestly eat two slices. For one serving (1/12 of the 9 inch pie) with the crust I used you’re looking at:
Calories: 344 Calories
Total Carbs (including erythritol): 15.89g
Sugar Alcohols: 9g
Net Carbs: 4.95g
Either route you choose, I think you’ll be in good shape. Just do what’s best for you.
And here’s a breakdown on nutrition for each ingredient:
- 2 cups Almond Flour
- 4 tbsp Butter
- 1 tbsp Brown Swerve (or your preferred sweetener)
- 2 Cups Heavy Whipping Cream
- 2/3 Cup Powdered Swerve (or your preferred sweetener)
- 4 Tbsp Butter
- 2 Tsp Vanilla Extract
- 2 Eggs, beaten
- 1 15 ounce can Pumpkin Puree
- 1 Tbsp Pumpkin Pie Spice
Preheat oven to 350 degrees Fahrenheit.
To make the crust
- Place almond flour, butter and swerve in a food processor and pulse until combined, about 10 times. Dough will stay formed together if you scoop a little between your fingers when ready.
- Press dough evenly into a 9-inch pie pan, including up the sides.
To make the filling
- In a large sauce pan over medium heat, whisk together the Heavy Whipping Cream, Erythritol, Butter, and Vanilla Extract. Stir often for about 15 minutes, making sure to scrape down the sides, until a slightly browned, thick sweetened condensed milk forms.
- Remove from heat and let cool for 15 minutes.
- In a large bowl, mix together beaten eggs, pumpkin puree and pumpkin pie spice. Stir in cooled sweetened condensed milk until combined.
- Pour pumpkin pie filling into prepared pie crust. Check intermittently through baking to ensure crust isn't browning too much. If they begin to get too dark, cover the edges with foil. Bake for 45 minutes or until a toothpick placed in the center of the pie comes out clean. Cool completely before serving.
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
Serving Size:1/12 of Pie
Amount Per Serving: Calories: 344 Total Fat: 31.67g Carbohydrates: 15.89g Net Carbohydrates: 4.95g Fiber: 2.94g Sugar Alcohols: 9g Protein: 6.45g