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–+ servings
Keto low-carb pumpkin pie on a white plate
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5 from 1 vote

Low-Carb Pumpkin Pie

The Best and Easiest to make Keto Low-Carb Pumpkin Pie - made with a few ingredients this dessert features buttery low-carb, gluten and sugar free Keto pie crust with a creamy and delicious pumpkin filling with a secret ingredient. 
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: low-carb pumpkin pie
Servings: 16

Ingredients

For the low-carb pie crust:

  • 6 tbsp butter room temperature
  • 2 tbsp cream cheese room temperature
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1 egg
  • 2 tbsp Swerve Confectioners
  • 1/2 tsp Xantan gum

For the Low-Carb Pumpkin Pie Filling:

  • 8 oz cream cheese
  • 1 cup Swerve Confectioners
  • 1 tsp vanilla extract
  • 1 can pumpkin pure 15 oz, not pie filling
  • 2 eggs
  • 1/8 tsp salt optional
  • 1/2 tsp pumpkin pie spice less or more, depending on your preference
US Customary - Metric

Instructions

  • In a food processor combine all ingredients for the low-carb pie crust. Pulse to incorporate. The dough should form a ball. Don't process further.
    Alternatively pulse until just crumbs are formed, then transfer dough to a working surface and create a ball. Press to form a disk, then wrap with plastic wrap and refrigerate for 30 minutes to 1 hour before you roll the dough to make the pie crust.
  • Preheat oven to 325 F. Prepare a 9-inch pie pan.
  • Roll the dough into a 1/4 inch thick circle, then transfer to the pan. Cut around the edges, if the dough is sticking too far out. Flute the edges to make it look pretty. Bake for 8-10 minutes, then let it cool for 20 minutes.
  • To make the pie filling, beat together cream cheese and sweetener for 2 minutes until combined. Add vanilla extract, salt and pumpkin puree. Add pumpkin pie spice. Beat to combine. Add eggs one at a time, beating after each addition. The batter should be smooth.
  • Pour on top of the cooled crust and bake at 350 F for 40-45 minutes, until the center is set. If the top of the pie crust starts to brown too much, you can loosely cover with foil and continue baking.
  • Cool the pie completely.

Video

Notes

Refrigerate for up to 1 week or freeze for up to 2 months.
16 thin slices, 1 slice per serving.

Nutrition

Calories: 170kcal | Carbohydrates: 6g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 128mg | Potassium: 88mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4525IU | Vitamin C: 1.2mg | Calcium: 43mg | Iron: 0.9mg