Keto Pumpkin Cream Pie Recipe

A rich keto pumpkin pie filling with a soft almond flour crust. If you want a light and airy Thanksgiving dessert, this Pumpkin Cream Pie is for you. You can afford to indulge in this holiday season with just 7 g of total carbs per meal.
This recipe for pumpkin pie is the hope of a keto dieter and I assure you that it will be the star of your holiday meal. You're going to be looking forward to dessert all dinner long!

Easy Keto Pie Crust

This is the only recipe you will ever need for keto pie crust. A low carb pie crust that is easy to press and perfect for both sweet and savory recipes. 4 simple ingredients. Nut-free and dairy-free!

CHECK OUT SOME OF MY OTHER FAVORITE KETO RECIPES:

-Low Carb Keto Green Bean Casserole
-Top 5 Keto Breakfast Recipes ( Easy & Delicious)
-Keto Pizza Chaffles – Quick & Easy

Keto Pumpkin Cream Pie Recipe

A rich keto pumpkin pie filling with a soft almond flour crust. If you want a light and airy Thanksgiving dessert, this Pumpkin Cream Pie is for you. You can afford to indulge in this holiday season with just 7 g of total carbs per meal.

Prep Time: 30 mins   Cook Time: 20 mins
Total Time: 50 mins   Chill Time: 2 hrs
Servings: 10

Ingredients

Keto Pie Crust

• 1 1/2 cups almond flour
• 1/4 cup Swerve Sweetener either granular or powdered is fine*
• 1/4 tsp salt
• 1/4 cup butter melted

Keto Pumpkin Cream

• 3/4 cup pumpkin puree
• 4 ounces cream cheese softened
• 1/3 cup Swerve Brown
• 1 1/2 tsp pumpkin pie spice
• 2 tbsp water
• 1 1/2 tsp grassfed gelatin
• 1 cup heavy whipping cream
• 1/3 cup powdered Swerve Sweetener
• 1 tsp vanilla extract

Instructions

Keto Pie Crust

1. In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
2. Turn out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or measuring cup to even out the bottom. Prick all over with a fork before baking.
3. To bake unfilled, preheat oven to 325F. Bake until edges are golden brown, about 20 minutes.
4. To bake a filled pie, pre bake 10-12 minutes before adding fillings. You may need to cover the edges in foil to avoid over-browning. Let the pie crust cool before adding fillings and baking again.

Keto Pumpkin Cream

1. Make the pie crust according to the directions and bake at 325F for about 20 minutes. Remove and let cool. 
2. In a large bowl, beat together the pumpkin puree, cream cheese, brown sugar substitute, and pumpkin pie spice until smooth.
3. In a small bowl, whisk together the water and gelatin. Microwave on high for 30 seconds and then whisk again to dissolve the gelatin. Beat into the pumpkin mixture. 
4. In another large bowl, beat the whipping cream with the powdered sweetener and vanilla extract until it holds stiff peaks. 
5. Fold the two mixtures together until no streaks remain. Spread in the prepared pie crust and refrigerate at least 2 hours until set. 

*For a savoury pie crust, leave out the sweetener, use 1/2 tsp salt, and add 1/2 tsp garlic powder.