Print Recipe
5 from 2 votes

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
Course: Dessert
Cuisine: American
Keyword: Keto, Keto Pumpkin Pie, Pumpkin Pie, Thanksgiving
Servings: 14
Calories: 480kcal
Author: Kalee Dillard

Ingredients

  • 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

Instructions

  • 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

Notes

This recipe makes 2 pies. 
Easy Keto Pumpkin Pie Nutrition Information - 5 Net Carbs

Nutrition

Calories: 480kcal