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Keto Pumpkin Pie

This keto pumpkin pie is a creamy and delicious way to help you enjoy the holiday season without compromising your low carb lifestyle.

slice of keto pumpkin pie with a dollop of whipped cream on top

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

This is the BEST keto chocolate fudge. I say that because not only is it delicious and made of simple ingredients, it also doesn't melt in your hands! It's perfect for bringing to any Holiday Party. | heyketomama.com

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.

full keto pumpkin pie in glass pie dish

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!

slice of pumpkin pie on white plate with full pie in the background

Nutrition Information 

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
Fiber: 0.94g
Sugar Alcohols: 8g
Net Carbs: 3.62g
Protein: 2.45g
Fat: 18g

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
Fiber: 2.94g
Sugar Alcohols: 9g
Net Carbs: 4.95g
Protein: 6.45g
Fat: 31.67g

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:

Yield: 12 Servings

Keto Pumpkin Pie

Keto Pumpkin Pie

This keto pumpkin pie is a creamy and delicious way to help you enjoy the holiday season without compromising your low carb lifestyle.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

Crust

  • 2 cups Almond Flour
  • 4 tbsp Butter
  • 1 tbsp Brown Swerve (or your preferred sweetener)

Filling

  • 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

Instructions

Preheat oven to 350 degrees Fahrenheit.

To make the crust

  1. 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.
  2. Press dough evenly into a 9-inch pie pan, including up the sides.


To make the filling

  1. 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.
  2. Remove from heat and let cool for 15 minutes.
  3. In a large bowl, mix together beaten eggs, pumpkin puree and pumpkin pie spice. Stir in cooled sweetened condensed milk until combined.

To assemble

  1. 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.

Notes

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.

Nutrition Information:

Serving Size:

1/12 of Pie

Amount Per Serving: Calories: 344Total Fat: 31.67gCarbohydrates: 15.89gNet Carbohydrates: 4.95gFiber: 2.94gSugar Alcohols: 9gProtein: 6.45g

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.

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Javkie

Thursday 31st of December 2020

I followed every instruction. The condensed milk took more than 15 min ,more like 40,maybe my heat was lower so took time .but the main point is it is VERY sweet. I wanted to lessen the amount, but whenever I've done that it didn't work out. 8 was suspicious why so much sweetener when pumpkin is already sweet and the crust too. Anyway had to share as my husband won't eat it now. Guess I'll give it away. Sorry for being candid,.maybe lost my sweet tooth.

Mary Coy

Monday 23rd of November 2020

Can you make this in advance? If so, how far on advance? Thank you! Mary

Krystal W

Saturday 21st of December 2019

Made this for Thanksgiving it was amazing :) I love it

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