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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Nutrition Facts
Keto Pumpkin Pie
Amount Per Serving
Calories 356Calories from Fat 297
% Daily Value*
Fat 33g51%
Carbohydrates 11g4%
Fiber 5g21%
Protein 6.5g13%
* Percent Daily Values are based on a 2000 calorie keto diet.