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A delicious homemade keto pumpkin pie with a golden, flaky low-carb crust, topped with a dollop of whipped cream.

Gluten-Free Keto Pumpkin Pie

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Breakfast
Cuisine American
Servings 10 Slices
Calories 288 kcal

Ingredients
  

For the Flaky Keto Pie Crust:

  • 1 batch grain-free keto pie crust

For the Spiced Pumpkin Pie Filling:

  • ¾ cup golden sweetener blend
  • ½ tsp Himalayan pink salt
  • 1½ tsp ground Ceylon cinnamon
  • 1 tsp freshly grated ginger
  • ½ tsp freshly grated nutmeg
  • ⅛ tsp A whisper of ground cloves
  • A crack of freshly ground black pepper
  • 3 pasture-raised eggs
  • 425 g 15 oz organic pumpkin puree (unsweetened, not pumpkin pie mix).
  • 1¼ cups ultra-rich heavy cream
  • 1 tsp Madagascar bourbon vanilla extract
  • 1 tbsp Optional Additions for Customization:1 tbsp collagen peptides
  • ¼ tsp cardamom

Instructions
 

Prep the Crust

  • Roll out a keto-friendly almond flour crust, transfer to a buttered pie dish, crimp edges, and chill. Preheat oven to 400°F (200°C).

Mix Spices & Filling

  • Whisk sweetener, salt, and spices. Blend eggs, pumpkin puree, cream, vanilla, and spice mix until smooth.

Bake

  • Shield crust edges with foil, pour filling into chilled crust, and bake at 400°F for 15 minutes. Reduce heat to 350°F (175°C) and bake 35–50 minutes more, removing foil at 40 minutes. The pie is done when edges are set (toothpick test) but the center still jiggles slightly.

Cool & Chill

  • Let cool completely at room temperature (2+ hours) to set, then refrigerate 3–4 hours for firm slices