Easy Keto Pumpkin Pie
Creamy, sugar-free & low-carb, this Keto Pumpkin Pie recipe is the perfect holiday dessert. Easy to make, gluten-free & full of classic fall flavor!
Ingredients
1 pre-baked almond flour crust ( Recipe Given Above )
1 cup pumpkin puree (unsweetened)
½ cup keto sweetener (erythritol, monk fruit, or allulose)
¾ cup heavy cream (or coconut cream for dairy-free)
2 large eggs
1 tsp pumpkin pie spice
½ tsp vanilla extract
Pinch of sea salt
Instructions
Preheat oven to 350°F (175°C).
In a large bowl, whisk together pumpkin puree, sweetener, pumpkin pie spice, vanilla, and salt.
Add eggs and mix until smooth. Slowly whisk in heavy cream until creamy.
Pour filling into the pre-baked almond flour crust and smooth the top.
Bake for 45–50 minutes, until the center is set but slightly jiggly.
Let cool at room temperature, then refrigerate for 3–4 hours (or overnight).
Slice and serve with keto whipped cream and a sprinkle of cinnamon.
Notes
Use allulose for the smoothest filling (erythritol may crystallize when chilled).
For a stronger pumpkin spice flavor, add extra cinnamon or nutmeg.
Store in the fridge for up to 5 days or freeze for 2 months.