Keto Pumpkin Pie: A Fun Twist on the Traditional

 This Keto Pumpkin Pie will make your holiday diet worries disappear! Now you can enjoy pumpkin pie while hitting your macros. This Keto Pumpkin Pie uses a pecan crust, and Keto ingredient swaps to cut down on carbs. Best of all, it’s a delicious sugar-free pie but with a fun twist that is perfect for Thanksgiving or the holiday season. 

 

How to Make Pumpkin Pie Keto Friendly

Finding keto-friendly and low-carb food items to eat during the holiday season can be a little tricky. On the one hand, you don’t want to feel like you are being deprived of any of the goodness and sweets, but on the other hand, you don’t want to eat off-plan the entire month since there is pumpkin goodness everywhere. Trust me; I get it. 

This is where this amazing low-carb pumpkin pie comes into play. Now, it’s totally possible to have your slice of pie and rest easy knowing that you are still following along with your healthy lifestyle and it is gluten-free. 

I couldn’t be happier with the outcome of this recipe, and I hope that you and your taste buds will agree as well! (If you love this Keto Pumpkin Pie recipe, you’ll want to check out my Keto Pumpkin Bread recipe, too!

This Keto Pumpkin Pie recipe will create one amazing dessert with eight delicious slices to share.

Keto Pumpkin Pie Ingredients:

This low-carb pumpkin pie filling is not only delicious, but it is keto-friendly, which makes it even better. Everyone has had regular pumpkin pie, right? This pumpkin pie is packed full of a delicious pumpkin fluff filling with a tasty pecan crust.

• Lily’s Chocolate Chips — If you’ve never tasted pumpkin pie and chocolate together, this is your sign to try it! I used Lily’s chocolate chips to garnish each slice of keto pumpkin pie and add a hint of chocolatey goodness.
• Lakanto Monkfruit Classic & Lakanto Monkfruit Powdered — You need both a granulated and powdered keto sweetener option for this recipe. I like using Lakanto Monkfruit, but you can use Swerve instead!
• Canned Pumpkin puree — Look for 100% pumpkin at the grocery store, not pumpkin pie filling. The pie filling is full of sugar and definitely not Keto.
• Pumpkin pie spice — These days, you can find pumpkin pie spice at most grocery stores. It’s what gives this pie its signature blend of flavors that you know and love. It is made from the following spices: cinnamon, nutmeg, allspice, ginger, and ground cloves. You can also make homemade pumpkin pie spice.
• Pecans — The easiest way to make a keto pie crust? Use nuts! A simple mix of crushed pecans, butter, and a hint of sugar wonderfully mimics a regular pie crust without all the carbs.

How to Make Keto Pumpkin Pie:

Below you’ll find a step-by-step pictorial for those who are visual learners. Make sure to scroll to the bottom of the post for the full recipe with the complete printable recipe with detailed measurements of ingredients and instructions. 

Step 1: First, make the filling! Whip the heavy cream until it forms stiff peaks in a medium mixing bowl, then set aside. Step 2: In a separate bowl, add the softened cream cheese, pumpkin puree, pumpkin pie spice, vanilla, and Lakanto Monkfruit Powdered. Then, mix on medium speed until smooth.

 

Tip: Don’t skimp on the vanilla in this recipe! A high-quality vanilla extract will give you the best flavor. Step 3: Add the cream cheese mixture to the whipped cream and mix on medium speed until nice and fluffy! Yum… You’ll want to eat this mixture straight out of the bowl with a spoon! Step 4: Time to make the pecan pie crust! Add the butter and Lakanto Monkfruit Classic to your finely crushed pecans and mix thoroughly. I added the ingredients to my mini processor and pulsed until all of the ingredients were combined. This helped me achieve a nice, even consistency.

 

Step 5: Grease a pie pan, then add in the crust mixture. Use the back of a greased spoon to carefully press the pecan mixture into the bottom of the pie pan and up the sides. Bake for 10 minutes at 350 degrees Fahrenheit and allow to cool. Step 6: Once your crust has cooled, pour the filling into the pecan crust and freeze for 1 to 2 hours before serving so that it sets up. (You can store the pie in your fridge and pop it in the freezer for about an hour or two before serving.)

 

Tip: The great thing about this crust is that you can use it for many other pies as well. Check out this super simple recipe for my Easy & Delicious Strawberry Keto Pie!

Step 7: Before serving, grate some sugar-free chocolate on top and add a sprinkle of chopped pecans and Lily’s chocolate chips! This is optional, but it makes this keto pumpkin pie extra special. I seriously can’t tell you just how simple this pumpkin pie is to make.

More Keto Lifestyle Tips

If you are at the beginning of your Keto lifestyle journey, don’t fret! There are a ton of great resources out there that can help guide you and answer any questions. Amazon has several excellent books that could be an excellent resource for you here.

 

We have a great list of healthy fats for the keto diet to help educate yourself even further, or you’ll love this amazing list of best keto resources for newbies. If you are wondering about the benefits of being on the Keto diet, you will want to read these 5 benefits of the keto diet that we believe are great for your health. Pumpkin meets chocolate in this low-carb dessert! It will be hard to resist this delicious low-carb pie at the holiday table, even for those not following a keto or low carb diet since it is so tasty. 

Don’t Miss Any New Recipes.

If you aren’t already following my Easy Keto/Low Carb Recipe Page on Facebook, where I post all my new recipes, you can join me here and follow me on Pinterest here. Amazon has several excellent books you may want to check out here.