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serving spoon and slice on a plate for dessert

Easy Keto Pumpkin Pie

Make this keto pumpkin pie recipe for a healthier alternative to a holiday classic!
Course Dessert
Cuisine American
Keyword keto pumpkin pie
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 slices
Calories 243kcal


  • 9-inch Pie Pan
  • Rolling Pin
  • Food Processor or Electric Mixer





  • Make the sweet Keto Pie Crust according to these directions.
  • Beat together all the ingredients using a hand mixer or whisk. This includes the eggs, erythritol, pumpkin pie spice, salt, pumpkin puree, vanilla and heavy cream. Add in extra stevia for additional sweetness if desired.
  • When the pie crust is done baking lower the oven temperature to 350 degrees.
  • Add the filling to the partially baked pie crust. Cover the edges with aluminum foil to prevent burning if necessary. Bake for 30-35 minutes at 350 until the filling is set and jiggles slightly.
  • Allow the pie to cool completely and then transfer to the fridge to continue cooling. Slice and serve once the pie is cooled.
  • Store in the fridge for up to 5 days or in the freezer for 3 weeks.



If your crust is quickly browning and the filling still needs to bake longer try making a cover using aluminum foil to prevent burning.
5g net carbs per slice!


Serving: 8slices | Calories: 243kcal | Carbohydrates: 10g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 172mg | Potassium: 145mg | Fiber: 5g | Sugar: 2g | Vitamin A: 8554IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg