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Low Carb Keto Pumpkin Pie
Easy Pumpkin Spice Recipe
(This will save you money during the Holidays)
I love pumpkin! I bet you are seeing this everywhere. Loving Pumpkin Spice just comes with the territory of being alive in the Autumn.
I think Iliza Schleslinger says it best…. The love of glitter, Uggs and Pumpkin Spice comes with our girl cards. She has some other ideas about this but you should check her out for yourself.
Tis the season of Pumpkin Spice.
This low carb Keto pumpkin pie is great with an Almond Flour Pie Crust but you can use any of your favorite recipes as well.
This recipe is gluten free and every bit as tasty as the high carb version IMO. I won’t tell you it’s exactly the same but it’s delicious.
A word about pumpkin…
I not only love pumpkin but I am also a fan of fresh and frozen food over canned.
Canned pumpkin works well for a pumpkin pie, but there is an alternative:
Each year I buy a couple of carving pumpkins just to bake and freeze for pumpkin pie, pumpkin soup, pumpkin smoothies and pumpkin bread. Frozen pumpkin makes a wonderful addition to low carb pancakes and pumpkin dog treats for your best friend too!
Now, a lot of people (a-hem) will tell you that you have to buy “pie” pumpkins specifically to use it in your baking. This is untrue and costs a lot more.
Pumpkin is a good as any other squash and on baking day I usually reserve some as a side dish to whatever meal we are having. Ok, I know this is as nontraditional as blending my pumpkin pie ingredients in a blender but it is delicious with some butter, coconut oil and some pepper.
I don’t know where we got the idea that pumpkin can only be used for dessert but this super food is a staple in my house. Try it , try it and you’ll see.
To bake a pumpkin for using in your recipes:
Cut the top off and scoop out the seeds. ( Save these for toasting).
Replace the top and bake at 325F until soft. You should be able to easily pierce it with a fork. (Usually a couple of hours depending on how big the pumpkin is).
Let it cool and scoop out the flesh. You can measure two cups at a time directly into freezer bags or puree it in a food processor or blender first if you like.
Now you have fresh frozen pumpkin puree for the rest of the year.
Note: If your pumpkin is too big to bake in the oven whole you can cut it up and pile it up on a large cake pan. Cover it with foil and you are good to go. Make sure the pan has edges in either case because the pumpkin will produce some liquid when baked.
Traditional Pumpkin Pie Spices
This recipe calls for Pumpkin Pie Spice. This can be expensive if you are using a lot of it but it is so easy to make.
I like making my own because it is less expensive and you can add extra cinnamon, nutmeg or clove to it. My family happens to love cinnamon and we always a a little ( a lot) of extra to spice it up.
I’ll post the recipe for pumpkin Spice under the pumpkin pie…you won’t believe how easy it is.
Traditional Pumpkin Pie like your Mom makes probably includes brown sugar. Swerve does make a version of brown sugar erythritol and you can check that out. Or you can make it yourself and skip having a bunch of different varieties in the pantry.
Erythritol is a sugar alcohol and while it does register on nutritional information as a carbohydrates, it is not processed in the body as carbs. Meaning…it won’t knock you out of Ketosis and it won’t add to your carb count.
It doesn’t have much of an aftertaste ( more of a cooling effect), and the best part is that it is the safest sugar replacement that I have found.
Making Brown Sugar is easy. Annnnd, you can choose how dark you want it to be. Just add Blackstrap Molasses to the recipe (not to the sugar replacement, this makes a mess and is unnecessary). Molasses does contain carbohydrates, but added to the whole pie it is a very small amount.
Real Vanilla Extract has been pretty expensive lately because of climate change and some crazy weather events. But there are some recipes that just call for the real deal. I happen to think pumpkin pie is one of them but that is a personal decision.
You can always try Bakers Extract or the Mexican Vanilla variety and see if they work for you.
Homemade whipped cream is better than any aerosol can or tub style topping. It is also really easy to make. Just add 1/2 to 1 tablespoon of your favorite sweetener to 1/2 cup of whipping cream or heavy cream and whip it until fluffy in your KitchenAid. The Net Carb count per serving is 0. But beware of the calories, a serving size is considered 1 tablespoon and you can see the recipe for the full nutritional info.
Not every pie pan is created equal. When you are making nut crusts it is imperative that you use either a glass or ceramic pie pan. Metal pans don’t distribute the heat as evenly and can leave you with a crust that is burnt or under-cooked in some places.
If you are using a nut based crust for this Keto Pumpkin pie recipe you need to watch the edges of the crust. Nut crusts don’t have to look burned to taste burnt.
To easily cover the edges just take a pice of fiol slightly larger than your pie pan and fold it into fours.
Cut a quarter circle out of the middle, unfold and it will cover the edges easily and without fuss.
Finally, the Keto Pumpkin Pie…
Keto Pumpkin Pie Recipe
- 1 Almond Flour Pie Crust Or your favorite sugar free crust
- 15 oz Pureed Pumpkin Fresh, frozen or canned all work.
- 1/2 cup Heavy Cream Use Cocnut cream for Dairy free and even Almond Milk works in a pinch.
- 2/3 Cup Swerve Any suagr free sweetener works as lonk as you adjust it to taste.
- 2.5 Tsp Pumpkin Pie Spice More or Less to Taste
- 2 Eggs, room temperature
- 1/4 Tsp Salt
- 1 Tsp Blackstrap Molasses (Optional but this replaces the brown sugar your Mom uses)
- 1 Tsp Vanilla Extract ( Optional & I like a little more)
- Make the Almond Flour Pie Crust and let it cool to room temperature. (Put it in the fridge to speed this up ONLY if you are short on time)
- Preheat oven to 325F.
Put the rest of the ingredients in the blender and mix until smooth.(Nontraditional but works wonderfully & saves time just don’t over mix)
- Pour into your pie crust and tap the bottom to try to get the bubbles out.
- Bake @ 325F for 40- 55 minutes in a water bath to keep the top from cracking. If you do get cracks in your pie you can always cover them with whipped cream.
- Cover the edges of your pie crust with foil if it looks like it is browning (burnt nut crust is bitter and it doesn’t have to look burnt to taste burnt).
- The pie should look like custard and be jiggly in the center when you remove it from the oven.Cool completely and refrigerate for at least one hour.
- Top with Easy Keto Whipped Cream if desired and enjoy.
Net Carbs 6 gramsThe nutrition is calculated per 1/8th of the pie including the crust. The nutritional calculations on this site were obtained from the USDA Database. We provide them as a courtesy and do our best to ensure the information is as accurate as possible. But you should feel free to do your own calculations if you like. Net carbs are what you should be concerned about while on the Keto Diet. We don’t calculate sugar alcohols as carbs because they are not metabolized that way and dont add carbs to your daily count.
Readers’ Favorite Categories:
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- Mix all ingredients
- Store in an airtight container.
Readers’ Favorite Categories:
Homemade whipped cream is much easier to make than you think and it’s frigin fragin delicious!
- Add one cup of heavy cream and erythritol to taste. ( I use about 1-2 tablespoons for traditional whipped cream)
- Use the whipping attachment on high in your kitchen-aid until fluffy
I have never made it with a hand blender but I know this works too. For awesome variations on plain whipped cream see this post…
Let me know how it goes…
I would love it if you would share this recipe with 100 of your closest friends.
Too much? How about just leaving it a rating and re-pinning it. It would mean a lot!