Pumpkin pie is a staple at any Thanksgiving gathering, and with this easy keto pumpkin pie recipe, you can enjoy your dessert without compromising your diet!
I see lots of keto pie recipes and cheesecake recipes that are made without the crust. But part of the overall pie enjoyment is in the crust. Some might even say that the crust is their favorite part.
I’ve tried a few different crust variations, and while they’ve all been tasty, there was always room for improvement.
That was until now!
After making this easy keto pumpkin pie recipe, my husband told me, “You’ve really got the crust dialed in. Don’t change a thing!”.
That’s when you KNOW you’ve got a winner! Now I have a ton of recipes going through my head to use with the pie crust you’ll see here.
But first! I have several recipes already planned out for the holiday season.
My Personal Holiday Food Challenge!
For the months of November and December, in honor of all those trying to stay Keto Through the Holidays, I will be posting my favorite holiday food, but ketofied.
Some of the dishes will be new for me, ones I have never ketofied before. I expect some to even be epic failures. But the recipes that are a success, I will certainly share with you.
If all goes well, here are my recipe plans for the months of November and December. As I upload the recipes, I will come back to link them all in the blog posts. If they fail, I will mention that too, or find another recipe.
How to Make Amazing Keto Pumpkin Pie for Your Holiday Gathering
Start by preheating your oven to 400 degrees F, then prepare the pie crust.
How to make a Keto Pie Crust
Add the dry ingredients (almond flour, coconut flour, xanthan gum, and salt) to a food processor, and pulse just enough to mix the ingredients.
Next, add the butter and cream cheese. You want both of these cold and straight from the fridge. No need to remember to set the butter and cream cheese out to soften, which is great because I ALWAYS forget to set them out, lol
Pulse the butter and cream cheese in the food processor with the dry ingredients until the dough is crumbly, then add the egg and vanilla creme stevia.
Pulse one last time until a dough ball just starts to form. You do not want to over pulse the dough.
Roll the newly formed dough in plastic wrap and stick in the refrigerator for at least 30 minutes, although the dough can be made days in advance. It should be fine in the fridge for up to 4 days.
Once ready, roll out the dough between 2 pieces of parchment paper.
Then flip….yes, I mean literaly flip, the rolled out pie crust into a greased pie pan and poke holes in it using a fork. You can also make fork marks around the rim if it tickles your fancy.
Bake the pie crust for 10 minutes, then remove and allow to cool completely before adding the filling.
How to make the Keto Pumpkin Pie Filling
You have two options here.
You can dump ALL the ingredients (pumpkin puree, coconut cream, eggs, powdered sweetener, pumpkin pie spice, vanilla extract, and salt) at once into a mixing bowl and beat until everything is combined….OR
You can attempt to whip the coconut cream first, before beating in the other ingredients.
I did find that whipping the coconut cream first produced a “fluffier” filling gave it a lighter orange color.
Both methods taste great, so baker’s choice.
Pour the keto pumpkin pie filling into the pie crust and cover the pie crust edges with aluminum foil. This is to prevent the exposed crust from browning too much.
Bake the keto pumpkin pie at 325 degrees for 40-50 minutes.
Allow the pie to cool completely on the counter, then transfer to the refrigerator for at least 1 hour before serving. I find that it tastes best when allowed to chill in the refrigerator overnight.
I’m posting a video tutorial for this recipe, but feel free to scroll down to the recipe card for the printable version. If you enjoy recipe tutorials like this one, be sure to subscribe to the Healthy Ambitions YouTube Channel.
There’s nothing wrong with adding a little extra sweetness to your dessert, right? I always have heavy cream in the house, and it’s rare that I’m without Swerve Powdered Sweetener, so whipping up a batch of sugar free whipped cream to put on top of the pie is super quick and easy!
All you need is ¼ cup of heavy whipping cream and 1 tbsp of swerve powdered sweetener. Using an electric hand mixer, whisk the two ingredients until the cream reaches its desired thickness.
It’s so easy to make, you find yourself adding whipped cream to all your keto desserts and shakes!
Do you have any toppings you like to add to your pumpkin pie? Let me know if the comments below!
For the Crust:
- 1 1/4 cups almond flour
- 2 tbsp coconut flour
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 3 tbsp butter, cold and cubed
- 1 large egg
- 2 oz cream cheese
- 1/2 tsp vanilla creme stevia
For the Pie Filling
For the Crust:
- Preheat the oven to 400 degrees F
- Add your dry ingredients to your food processor and pulse until well combined
- Add the butter and cream cheese, then pulse again until crumbly.
- Add the remaining ingredients and pulse just until a dough ball forms.
- Remove the dough from the food processor, ball it up in plastic wrap, and refrigerate for at least 30 minutes.
- Once ready, roll the dough between two pieces of parchment paper to fit the size of your pie pan.
- Poke holes in the crust, using a fork, then bake ate 400 degrees F for 10 minutes.
- Remove the Crust and allow to cool for at least 10 minutes
- (reduce the oven heat to 325 degrees F)
For the Pie
- Add all the pie filling ingredients into a large bowl and mix until well combined.
- Pour the pie filling into the cooled pie crust, and place foil around the edges of the pie crust.
- Bake at 325 degrees F for 40-50 minutes, or until the center is only slightly jiggly.
- Allow the pie to cool completely on the counter, then transfer to the refrigerator for at least 1 hour before serving.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 193Total Fat: 14gCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gProtein: 5g