A creamy keto pumpkin pie filling with a tender almond flour crust. If you want a light and airy Thanksgiving dessert, then this Pumpkin Cream Pie is for you. With only 7g total carbs per serving, you can afford to indulge this holiday season.
This pumpkin pie recipe is a keto dieter’s dream and I promise you that it will be the highlight of your holiday meal. You will be looking forward to dessert all dinner long!
Keto Pumpkin Cream Pie
Prep Time
30 mins
Cook Time
20 mins
Chill Time
2 hrs
Total Time
50 mins
A creamy keto pumpkin pie filling with a tender almond flour crust. If you want a light and airy Thanksgiving dessert, then this Pumpkin Cream Pie is for you. With only 7g total carbs per serving, you can afford to indulge this holiday season.
Course: Dessert
Cuisine: American
Keyword: keto pumpkin pie, pumpkin cream pie
Servings: 10 servings
Calories: 270 kcal
Ingredients
1 recipe Almond Flour Press In Pie Crust
3/4 cup pumpkin puree
4 ounces cream cheese softened
1/3 cup Swerve Brown
1 1/2 tsp pumpkin pie spice
2 tbsp water
1 1/2 tsp grassfed gelatin
1 cup heavy whipping cream
1/3 cup powdered Swerve Sweetener
1 tsp vanilla extract
Instructions
Make the pie crust according to the directions and bake at 325F for about 20 minutes. Remove and let cool.
In a large bowl, beat together the pumpkin puree, cream cheese, brown sugar substitute, and pumpkin pie spice until smooth.
In a small bowl, whisk together the water and gelatin. Microwave on high for 30 seconds and then whisk again to dissolve the gelatin. Beat into the pumpkin mixture.
In another large bowl, beat the whipping cream with the powdered sweetener and vanilla extract until it holds stiff peaks.
Fold the two mixtures together until no streaks remain. Spread in the prepared pie crust and refrigerate at least 2 hours until set.