Traditional Keto Pumpkin Pie Recipe

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When it comes to Thanksgiving, there’s nothing better than a classic pumpkin pie. There’s nothing more traditional in the fall season than the pumpkin pie that was made with pureed pumpkin, and no added sweeteners, and the best way to get pure pumpkin is to make a keto pumpkin pie.

A healthy Thanksgiving dessert recipe that is low carb, high fat, and ketogenic.

This is a traditional keto pumpkin pie recipe. We’re going to use pumpkin as the main ingredient, and we’ll use coconut flour to thicken the pie.

Pumpkin Pie is the most iconic food associated with the Christmas season in the United States. Thanksgiving wouldn’t be the same without it because it’s such a tradition. Thanksgiving is usually a problem when you’re on a diet, but luckily you have us to help you out. This year, try this fantastic Keto Pumpkin Pie recipe and no one will believe you’re eating healthy pumpkin pie. That’s how good it is!

whipped topping and cinnamon stick around pie

Pumpkin pie, as you might expect, has a long history in both American and English history. Pumpkin pie is thought to have been a popular meal before the English arrived in America. The fact that a little village in Connecticut really postponed the holiday because they were out of ingredients for this signature pie may have been the defining moment that earned pumpkin pie its position at our Thanksgiving table. (1)

What is the Carbohydrate Content of Pumpkin Pie?

Pumpkin Pie, like most desserts you’re familiar with, is a high-carb dish when made the traditional way. A slice of pumpkin pie typically contains roughly 50g of carbohydrates, with the added sugar accounting for a large chunk of it. Our keto pumpkin pie has only 6 grams of net carbohydrates per slice. We accomplish this by swapping out the sugar for a keto-friendly substitute and utilizing our original keto pie crust recipe in place of the traditional grain-based pie crust. What you’re left with is a keto pumpkin pie that tastes just like the one you ate as a kid. You might even be able to deceive a few of your family members!

Making the Best Keto Pumpkin Pie Tips

If you follow these guidelines, you’ll be able to make a flawless keto pumpkin pie every time. Making a low-carb pumpkin pie is a little more difficult than you may think. In order to get your crust to be lovely and crispy, as any good pie should be, you’ll need to be more specific with the temperature of your crust.

Construct the Crust

The most difficult part of the recipe is making the pie crust. When using our keto pie crust recipe, keep an eye on the temperature of the crust. It will be impossible to roll out the crust with a rolling pin and shape it into the pie pan if it is not cold enough. If you’re having problems working with the crust, put it in the fridge for a few minutes. It’ll be much easier to deal with after that.

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pie crust with required ingredients

Because we’re using almond and coconut flour instead of wheat flour, the pie crust may be a little more difficult to work with than usual. Xanthan Gum, a binding ingredient that helps keep the crust together, is also called for in the recipe. If you leave off the Xanthan Gum, you’ll be alright; it’ll just be a little more difficult to deal with.

Poke holes in the bottom of the crust with a fork before putting it in the oven. This allows air to circulate and cook the crust’s bottom without causing a bubble.

The crust is simple to make and bake. If the crust starts to burn, that’s something to keep an eye on. This usually happens near the margins and where the crust is thinnest. To avoid burning the crust, create a rim of tin foil around it and cover it with all of the keto pumpkin pie filling before baking.

You may make a large batch of pie crusts and freeze them to use throughout the Christmas season. We do this every Thanksgiving, and the crusts can also be used for Christmas dinners.

To make the Keto Pumpkin Pie Filling, combine all of the ingredients in a mixing bowl.

With a few tweaks, the keto pumpkin pie filling is nearly comparable to the pumpkin pie filling you’re used to. To produce a sugar-free pumpkin pie, we removed the sugar and replaced it with erythritol, a zero-carb sweetener. To learn more about the numerous sugar alcohols and natural sweeteners we use for sugar free and gluten free low carb baking, consult our sweetener conversion chart. If you’re new to baking with sugar alcohols, keep in mind that they’re low-calorie, low-glycemic sugar substitutes.

ingredients include spices eggs and other flavoris

When purchasing pumpkin puree for the filling, search for a can that just lists the words “pumpkin” or “pumpkin puree” as an ingredient. People are sometimes perplexed and purchase a can of sugar-laden readymade pumpkin pie filling. You’re looking for pumpkin puree, right?

It’s critical. You must be aware of your target audience. You might not want to use a lot of erythritol if you’re presenting keto sweets to folks who have never tasted them before. Erythritol can cause a cold sensation in the mouth in people who aren’t used to it, which can be unpleasant. As a result, we choose to use a smaller amount of erythritol and supplement with stevia. This combination will make your keto pumpkin pie more appealing to relatives who aren’t familiar with keto sweeteners.

whisked ingredients together

Spices for Pumpkin Pie

This pie’s trademark flavor comes from a unique blend of wintery spices known as pumpkin pie spice. The most common error people make when making pumpkin pie is not using enough pumpkin pie spice. We use 1 1/2 tablespoons of pumpkin pie spice for a single pie. This will give your low-carb pumpkin pie the kick you’re looking for.

glass bowl with whisk and filling

You may make your own pumpkin pie spice by combining cinnamon, nutmeg, ginger, and cloves instead of buying prepackaged pumpkin pie spice. I feel that making your own spice combination gives the pie a more unique and homemade flavor, whilst purchasing pumpkin pie spice gives it a more classic flavor.

It Shouldn’t Be Overbaked

This pie should be underbaked on the side of caution. The crust will burn and the pie will crack if you leave it in the oven for too long. It’s best to take it out when it’s still somewhat jiggled to the difficult. It will firm up and have a flawlessly smooth consistency as it cools.

before baking the pie for the second time

Allow the pie to cool completely before serving.

This is crucial for a keto pumpkin pie. Because the filling isn’t as thick as a regular filling, your low carb pumpkin pie will be silky smooth as it cools. However, if you don’t allow enough time for it to cool, it will be difficult to cut and serve. Allow for at least 2 hours of cooling time before serving at room temperature or slightly below.

If you’re in a hurry, place the pie in the freezer or refrigerator to cool. I normally put it in the freezer for an hour to cool completely.

Low-Carb Pumpkin Pie: How to Serve It

This pumpkin pie recipe’s first requirement is that it must be served at room temperature or lower. Personally, I prefer it straight from the fridge. When you serve this pie warm, the flavor isn’t as excellent, and the texture isn’t quite perfect. Make keto whipped cream or cool whip to serve on top of your pumpkin pie. Simply use a hand mixer to beat up some heavy whipping cream, then add some stevia sweetener and vanilla extract for flavor. This provides a deliciously creamy topping for the pumpkin pie recipe while also providing some tasty fat.

serving spoon and slice on a plate for dessert

Is the Pie Crust Required to be Blind Baked?

This is controversial, and it truly depends on the texture you choose in your crust. The majority of people seem to prefer a crunchier pie crust that contrasts with the filling in texture. If you want to achieve this, blind baking or prebaking the pie crust is the way to go.

The disadvantage of blind baking the crust is that it may burn around the edges. When you bake it a second time, place a tin foil rim around the edges as a simple remedy. If you’re in a hurry and don’t mind a soft, not-so-crispy crust, adding the filling to the raw pie dough and baking it all at once might be the way to go.

Make Thanksgiving a Keto-Friendly Occasion

People frequently inquire about how to approach Thanksgiving on a keto diet. It’s difficult to give advise because everyone has different goals and reacts to the holiday season differently. Here’s my best advise for dealing with the holidays.

  1. Make a strategy – Make a decision ahead of time whether you will adhere to your diet or indulge a little. Either choice is OK as long as you prepare ahead of time. I also find it useful to prepare a plan for the next morning, simply to make sure that Thanksgiving doesn’t go on until the New Year. I like to treat the day following Thanksgiving like any other day. I’m back on the ketogenic diet and eating my regular meals.
  2. Make a low-carb side dish and a low-carb dessert – You already know you’re having turkey, so your main course is taken care of. Typically, you’ll be able to find one or two keto-friendly side dishes. There’s only one thing you might be missing now, and that’s dessert. I enjoy bringing a low-carb dessert to my family get-togethers. That reduces temptations, and it’s entertaining to see everyone taste the healthy delicacies I bring.
  3. Explore our top 30+ best keto Thanksgiving dishes and incorporate a few of them into your menu. Keto pecan pie and keto pumpkin bread are two of my personal faves.

pumpkin pancakes sliced with a fork

Do you have any leftover pumpkin? Take a look at them!

Pumpkin season only comes once a year, so take advantage of it while you can. The pumpkin pie is only the beginning. To use up those extra cans of pumpkin you have laying around, check out all of our pumpkin keto recipes.

  1. Low Carb Pumpkin Pancakes – The ideal keto breakfast recipe for the day after Thanksgiving. Because of the pumpkin, these pancakes are the softest and most sensitive you’ve ever had. You may make them as sweet or as savory as you want. For a delightful breakfast, top with butter and sugar-free syrup.
  2. Low Carb Pumpkin Bread — If you like bread (and who doesn’t? ), this is the recipe for you. A zesty cream cheese filling fills our incredibly moist pumpkin bread. It’s more of a dessert than a breakfast, but we won’t tell if you eat it for breakfast.
  3. Pumpkin Cheesecake Cupcakes – This is one of our most stunning recipes. Every bite is a sensation thanks to the layers of cheesecake, crust, and pumpkin. This is the recipe for you if you like the flavor of pumpkin pie but want to limit the carbs even further.
  4. Pumpkin Crisp with Low Carbs – This is similar to pumpkin pie but much easier to make. Why not use a crumble topping instead of baking a crust and dealing with all of the problems that comes with it? It gives the same texture contrast as a crust but is less time consuming.

low carb pumpkin pie recipe

You may explore our site with confidence, knowing that each and every dish is keto-friendly, sugar-free, and gluten-free. We take pleasure in offering people a healthy alternative to all of their favorite foods, so take a look around our website for whatever keto recipes you’re looking for.

serving spoon and slice on a plate for dessert

Keto Pumpkin Pie Made Simple

Make this low-carb pumpkin pie for a healthier take on a holiday staple!

55-minute total time

8 slices per serving

243 calories per serving

15-minute prep time

Time to prepare: 40 minutes

Instructions:

  • Follow these instructions to make the delicious Keto Pie Crust.

  • Using a hand mixer or a whisk, combine all of the ingredients. The eggs, erythritol, pumpkin pie spice, salt, pumpkin puree, vanilla, and heavy cream are all part of this. If desired, add more stevia for added sweetness.

  • Reduce the oven temperature to 350 degrees once the pie crust is done baking.

  • Fill the half baked pie crust with the filling. If necessary, cover the edges with aluminum foil to prevent them from burning. Bake at 350 degrees for 30-35 minutes, or until the filling is firm but still jiggles slightly.

  • Allow the pie to cool entirely before transferring it to the refrigerator to cool further. Once the pie has cooled, slice and serve.

  • Refrigerate for up to 5 days or freeze for up to 3 weeks.

Notes

If the crust is browning too soon and the filling still needs to bake longer, cover it with aluminum foil to keep it from burning. Per slice, there are 5g of net carbohydrates!

Nutritional Information

Keto Pumpkin Pie Made Simple

Per Serving Amount (8 slices)

243 calories 180 calories from fat

daily value in percent*

20g/31 percent fat

Saturated Fat (Saturated Fat) (Saturated Fat) (Saturated Fat) (

Cholesterol (67 mg/dl): 22%

Sodium (172 mg/dl): 7%

145mg4 percent potassium

Carbohydrates accounted for 10% of the total.

20 percent fiber (5 g)

2g2 percent sugar

7g14 percent protein

8554IU171 percent vitamin A

2mg2 percent vitamin C

Calcium (38mg/4% calcium)

1 gram of iron is equal to 6% of your whole body weight.

* Percent Daily Values (%DV) are calculated using a 2000-calorie diet.

Course:Dessert

Cuisine:American

Keto pumpkin pie is a popular keto dessert.

Psst! Did you make this?Tag us on Instagram!We love seeing what you’ve made! Tag us on Instagram at @keto.connect or leave a comment & rating below.

I’ve been around the keto train for over a year now, and it’s become my favorite way of eating. The level of ketosis you see is something I’m still not used to, but I’ve definitely gotten used to the way I feel on the diet. The perfect, classic keto dessert is a slice of pumpkin pie.. Read more about keto pumpkin custard and let us know what you think.

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