Keto Pumpkin Pie

A deliciously, low carb, gluten free, and sugar free pumpkin pie recipe that you and your guests would never know wasn’t the “real deal”.

Start by gathering your baking tools:

– Large Mixing Bowl – Measuring cups and Spoons – Whisk – Rubber Spatula – Pie Plate/ Pie Pan – Aluminum Foil or Pie Crust Shield

This recipe uses my simple gluten free and keto friendly pie crust recipe. Make the crust ahead of time and chill it. Place it into a pie plate by hand before making the filling.

This recipe uses a handful of staple ingredients for the pie filling. Use a pumpkin puree (not pre-made pie filling) for fewer carbs.

In a large mixing bowl, add your pumpkin, eggs, allulose sweetener, pie spices, xanthan gum, and vanilla to a bowl.

Add in your heavy cream and then whisk thoroughly until everything is fully mixed and smooth. If you like a sweeter filling add an additional 1/4-1/2 cup of sweetener into the filling.

If using my pie crust recipe, you can bake right into the raw crust (no par-baking needed). Place in a fully preheat 350 F. oven on the middle rack.

Bake your pie for 15-20 minutes and check the outer crust. It browns easily. I use a pie shield for the edges or use aluminum foil.

Your pie is cooked fully when the outside filling is set and the middle jiggles a bit (almost like Jello). Let it fully cool to room temperature.

Garnish with some fresh homemade whipped cream before serving. Store in your fridge, lightly covered with plastic wrap for up to 5 days.

Grab the full recipe and additional baking tips and details to help you through this dish below! Bon Appeteach!