Easy Keto Pumpkin Pie

Easy Keto Pumpkin Pie

Easy Keto Pumpkin Pie

This recipe is designed to teach evreyone how to make a quick and easy keto pumpkin pie
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 1 hour
Servings: 8 slices


  • 9 inch coconut flour pie crust, prebaked when making the pie crust mix in 1/2 tsp each of ground cinnamon and ground nutmeg before baking the crust
  • 3/4 cup granulated Swerve or granulated sweetener of choice I also have used a mix of granulated and brown Swerve
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 3 large room temperature eggs
  • 15 oz pumpkin puree
  • 1 cup milk of choice
  • 1/2 tsp vanilla extract


  • Preheat oven to 350 degrees
  • In a medium mixing bowl whisk or sift together the Swerve, cinnamon, ginger, nutmeg and salt until fully combined and no large lumps are in the dry ingredients
  • Add the eggs and whisk until fully combined. Once fully combined whisk for an extra 20-30 seconds to make sure everything is completely combined
  • Add the pumpkin puree and whisk to fully combine
  • Add the milk and vanilla extract. Whisk to fully combine. Once fully combined whisk for another 20-30 seconds or until fully combined and completely smooth.
  • Pour into the prepared pie crust. Tilt the pan slightly back and forth to make sure the filling is evenly distributed throughout the pan.
  • Place in the preheated oven and bake about 55-60 minutes or until the center of the pie is fully set. (Helpful Hint: After the pie has been baking for 10-15 minutes cover loosely with foil the avoid over browning the crust)
  • Once baked. Remove from oven and allow to cool for at least 2 hours. Once cooled store in the refrigerator until ready to serve. Store leftovers covered in the refrigerator for up to 5 days.


This recipe yields about 8 slices
1 slice contains about 8 grams of net carbs

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