Keto pumpkin pie is a special treat for those celebrating Thanksgiving in style or wanting to take a keto friendly dessert around to the family dinner.
Its sweet, deliciously spiced and clad in a crust so good you’ll want to print this recipe out and keep it for generations to come.
You want to make sure you avoid the pumpkin pie filling in a can that can easily be mixed up with the pumpkin puree (apparently), we generally don’t have canned pumpkin in Australia.
This recipe I used steamed pumpkin that I mashed up with a potato masher, which works just as well.
The crust on this pie is fantastic. I have recently revamped the keto pie crust recipe to be as simple as possible. This pie pastry contains plenty of butter and is a super flakey keto pastry.
It doesn’t have any sweeteners in it either, and only uses a few simple ingredients.
Letting the shortcrust keto pastry rest for long enough is the key to making a good keto pumpkin pie. I let this pastry sit in the fridge for 2 hours before attempting to roll it out for my pie tin.
My pie tin is 26cm wide and relatively deep. This will still work if you have a normal pie tin with the sloped edges as well, just fill the centre accordingly.
Be sure to serve this keto pumpkin pie with some whipped cream, and a sprinkle of pumpkin pie spice to keep it really zesty.
In Australia, we don’t have pumpkin spice as a “mix”, but it is basically made up of “mixed spice” and ginger.
Is pumpkin keto?
Yup, pumpkin can be keto as its low in net carbs. Per 100g, pumpkin only has 5g of total carbs, with 1g of fibre. Its perfect for the ketogenic diet, or a low carb diet as well, whatever you’re following.
comment below with any suggestions or tips for other users once you’ve made this recipe. It’s great to share these recipes with your friends as well!
Keto Pumpkin Pie
- 480 g Pure Pumpkin Puree 17 oz
- 2 Eggs
- 100 g Erythritol (SoNourished) 3.5 oz
- 2 tsp Cinnamon
- 1 tsp Ginger
- 1 tsp Mixed spice
- 1 1/2 cups heavy whipping cream
- 1/2 tsp Salt
- 1 Shortcrust Pastry see recipe in link
- In a large mixing bowl, mix the pumpkin, eggs, erythritol, cinnamon, ginger, mixed spice, heavy whipping cream and salt.
- Preheat your oven to 200c (390 F).
- Roll out the entire batch of shortcrust pastry between two sheets of parchment paper, ensuring it forms a circle at least 5 cm (2 inches) larger than the pie tin (26cm tin).
- Place the pastry into the pie tin, and crimp the edges with your fingers.
- Using a fork, poke holes into the bottom and cover the edge of the pie tin with aluminium foil (to ensure the edges don’t burn) and blind bake for 20 minutes.
- Place the pumpkin puree mixture into the pastry tin, and cook for 40 minutes at 180 C (355 F).
- Let it cool completely before placing in the fridge for 2 hours before serving.
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