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+ servings

Easy Gluten Free Keto Friendly Pumpkin Pie

This recipe is designed to teach everyone how to make quick and easy low carb pumpkin pie that is sugar free, gluten free and keto friendly
Course Dessert
Prep Time 5 minutes
Cook Time 45 minutes
Servings 9 inch pie

Ingredients

  • 1 cup pumpkin puree
  • 1 cup evaporated milk
  • 1 large room temperature egg
  • 1/4 cup monkfruit sweetener or sweetener of choice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg

Crust

  • 1 1/2 cup almond meal/flour
  • 1/8 tsp salt
  • 1/4 cup monkfruit sweetener, or sweetener of choice
  • 1/4 cup butter, melted
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees.

Crust

  • Combine all crust ingredients in a 9 inch pie pan. Use a fork to fully combine all ingredients
  • Firmly press crust evenly across pie pan until bottom of pie pan is fully and evenly covered. Place in refrigerator until ready to use

Pumpkin Pie Filling

  • In a medium mixing bowl whisk together pumpkin puree, evaporated milk and egg until fully combined
  • Add sweetener and spices until spices are fully incorporated.
  • Remove crust from fridge and pour pie filling evenly into prepared crust. Use a spatula to even out the top if needed.
  • Bake for 45 minutes or until the center is fully set. Let cool for 10 minutes then place in refrigerator until ready to serve. Slice and top with sugar free whipped cream.