Easy Keto Pumpkin Pie
Our easy Keto Pumpkin Pie recipe is perfect for Fall and Thanksgiving! It's low carb and simple to make with a no bake pie filling and almond flour crust.
Prep Time25 mins
Cook Time5 mins
- 12 ounces pumpkin puree
- 8 ounces cream cheese softened
- 1 cup erythritol
- 1 cup heavy whipping cream
- 1 teaspoon cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/8 teaspoon salt
- 1 vanilla bean sliced down the middle and scraped
For the crusts:
- 3 cups almond flour
- 12 Tablespoons butter melted
- 6 Tablespoons erythritol
Make the crust by adding the almond flour, erythritol and melted butter together. Stir to form a crumbly mixture.
Spread crust mixture into the bottom of a 9 inch pie pan, un-greased. Bake in 350 oven for 5-8 minutes, until golden brown.
Allow to cool completely.
In a stand mixer, add pumpkin puree, cream cheese and erythritol. Beat 1 minute on medium high speed.
Add remaining ingredients and beat 3-5 minutes until thick and creamy.
Spread into cooled crust and chill for 2-3 hours before serving.
Optional: Top with whipped cream as shown
This recipe makes 2 pies.