Keto Pumpkin Pie – Classic Low-Carb Thanksgiving Dessert
The ultimate Thanksgiving dessert made keto-friendly — rich, spiced, creamy, and perfectly sweet without the carbs. This keto pumpkin pie tastes just like the real deal, maybe even better
Ingredients
For the crust
- 1 ½ cups almond flour
- ¼ cup melted butter
- 2 tbsp powdered erythritol or allulose
- ½ tsp cinnamon
- Pinch of salt
For the filling
- 1 ½ cups pumpkin puree (unsweetened)
- ¾ cup heavy cream
- 3 large eggs
- ⅔ cup brown erythritol (or allulose)
- 1 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- Pinch of salt
Instructions
- Preheat the oven: Set to 350°F.
- Make the crust: In a bowl, mix almond flour, melted butter, erythritol, cinnamon, and salt until crumbly dough forms.
- Form the crust: Press the dough into a 9-inch pie pan, covering the bottom and sides evenly.
- Prebake: Bake for 10 minutes, then remove and set aside.
- Prepare the filling: In a large bowl, whisk together pumpkin puree, sweetener, eggs, heavy cream, vanilla, and spices until smooth.
- Fill and bake: Pour the filling into the crust. Bake 40–50 minutes, or until the center is mostly set but still slightly wobbly.
- Cool: Let the pie cool at room temperature, then chill at least 3 hours before slicing.
- Serve: Top with sugar-free whipped cream and a sprinkle of cinnamon.