This keto pumpkin pie is not much different than your standard holiday pumpkin pie.

Keto Pumpkin Pie

This Keto pumpkin pie is not much different than your standard holiday pumpkin pie. It’s a classic that easily fits into the keto guidelines. Pumpkin pie is such a classic dessert that it’s a must have at the dinner table for all holidays, no matter what kind of dietary restrictions family or friends might have.

Serve your freshly-baked pie with whipped cream, berries or just as it is. The Keto cookie crust that this pie is baked in is equally delicious and is an absolute must when making this pumpkin pie.

Gluten Free & Keto Pumpkin Pie

Not only does this pumpkin pie adhere to the Keto guidelines, but it also is gluten free when you use this Keto pie crust to go with it.

Pumpkin naturally has 12 grams of carbs per serving, 3 of those grams of carbs are from fiber though, bringing your net carbs to 9 grams per serving. When serving this pie, be mindful of slices to keep those on the Keto diet on track.

The orange-hued pie is a quintessential to Thanksgiving tables all around the United States. This pumpkin pie will come out of the oven like a thick custard. It will also fill the house with a rich pumpkin aroma. It’s a flavorful dessert that anyone will be able to identify.

After taking the pie out of the oven, allow it to cool and rest for about 20 minutes, or until slightly cooled. If you try to slice into it right away when it is hot, it will become a soupy mess. Allowing it to cool will let it firm up.

This keto pumpkin pie will make everyone at your holiday table happy.
This keto pumpkin pie will make everyone at your holiday table happy.

How to Make Pumpkin Pie

Making this pumpkin pie is quite simple and includes your standard pumpkin pie ingredients. The biggest difference between this pie and “regular” pumpkin pie is that this keto pie has a fake sweetener, Swerve, to replace the regular white sugar.

  • Pumpkin puree: A necessity for any pumpkin pie!
  • Evaporated milk: This will give the pie creaminess and thickness.
  • Eggs: The eggs in this dish will give your pie that custard-iness.
  • Sweetener: This pie replaces traditional white sugar with a fake sweetener, such as Swerve or Splenda
  • Pumpkin Spice: Also known as pumpkin pie spice, it’s a blend of all your favorite holiday spices.

Best Keto Sugar

When you hear the work “Ketogenic diet” you don’t often think of sugar. But, there are actually lots of options for natural and artificial sweeteners. Another option when cooking on the Keto diet is to omit the sugar (natural or fake) altogether and let the natural sugar of the pumpkin sweeten the pie.

You could do something nontraditional as well and add half regular sugar and half fake sugar to this pumpkin pie for a more natural taste. Since pumpkin pie uses so little sugar to begin with, a serving of pumpkin pie will not break your carb guidelines for the day, especially since many of the carbs are from fiber. But if you are following strict Keto guidelines, use a fake sweetener for this recipe.

When making Keto desserts, you have lots of options for sweeteners. Whichever option you decide to go with, make sure you get the fake sure in the gallon or a pourable container, not the little single-serve packets.

  • Swerve: This sugar replacement doesn’t have an aftertaste like some of the other sugar replacements. One of the best attributes of Swerve is that is cooks just like regular sugar!
    • Swerve and sugar have an equal ratio, as it is made to taste as close to sugar as possible. If your recipe calls for 1 cup of sugar, use one cup of Swerve.
  • Sweet n’ Low: Also known as saccharin, it’s 300 to 500x sweeter than sugar. Although it is so much sweeter than sugar, it is the closest tasting fake sugar to regular sucrose.
    • Use 8 tsp as a replacement for 1 cup of regular sugar.
  • Splenda: The original fake sweetener. It’s advertised as a no calorie sweetener, but watch out for the sugar alcohol in it.
    • Use the same amount of Splenda as you would as regular sugar in your recipe.
  • Monk fruit: One of the more natural sweeteners out there. It’s derived from a fruit that grows in China and is 250x sweeter than sugar – so use a light hand when using it in recipes!
    • Use 1/3 cup as a replacement for 1 cup of regular sugar.

Baking your Pie

When it comes to baking your pie, preheat your oven to 350 degree F. Place your pie in the oven and bake. If you notice that your crust is starting to look too brown or becoming burned, wrap the edges of your pie in foil.

When you wrap the edges of your pie in foil, it will prevent the exposed crust from continuing to brown on your pie.

After your pie is baked, allow it to cool slightly when it comes out of the oven. If you try to cut into it right away, it will be a soupy mess. Let it firm up for about 15 or 20 minutes before serving.

Serve your pumpkin pie with whipped cream or as is.

Wrap the edges in foil if your crust is becoming too brown.
Wrap the edges in foil if your crust is becoming too brown.

Did you make this pumpkin pie? Share your pictures with me or comment below to share how it turned out.

Looking for More Holiday Recipes?

Here are some ideas to get you started:

Keto Pumpkin Pie

0 from 0 votes
Recipe by Sarah Course: DessertCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

40

minutes
Calories

120

kcal

Ingredients

  • 1 oz can of pumpkin

  • 5 oz can of condensed milk

  • 2 eggs

  • 1 cup Swerve (or other fake sweetener)

  • 1 tbsn pumpkin pie spice

  • 1/2 tsp salt

Directions

  • Preheat oven to 350 F.
  • Mix all ingredients together and pour into a pie shell. Place in the oven and bake for 40 minutes. Cover the rim of the pie shell with foil if necessary to prevent burning.
  • Pie is done when it is set in the center and a fork comes out clean.

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