Easy Keto Pumpkin Pie

This easy keto pumpkin pie will quickly become a year-round favorite for your whole family. Bonus: it’s no bake, so it will save you time in the kitchen.

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I love this time of year for all things pumpkin. However, if you’re trying to follow a keto diet or just eat low-carb, there’s so much that can deter you from sticking with your goals. This is why I love this easy keto pumpkin pie so much! Bring it to all of your events so that you will always have something to “indulge” in. 

RELATED: No Bake Keto Cookies – Caramel Cashew With Chocolate Salted Caramel Chips

And of course, I feel the need to remind you that I am definitely NOT a food blogger, so my keto pumpkin pie pictures are not beautiful, but they taste delicious! I hope that you come here for a dose of real because that’s what you get. 

Easy Keto Pumpkin Pie

First of all…I LOVE how you easily make this filling on the stove and it takes no more than 10 minutes. Then all you have to do is pour it into your crust and let it sit in the refrigerator. I know that you are all busy moms, so being able to whip up a homemade keto pumpkin pie in such a short period of time is winning in my eye. 

And of course, I have a secret ingredient that makes this whole process even easier. Yup. I use pre-made pie crust and they exist for people on the keto diet, too. 

You can purchase pecan or walnut ready to use pie crusts at Amazon or Walmart. I personally use the pecan, but it’s totally up to your personal preference. 

If you want to get all Martha Stewart on me and make your own keto-friendly pie crust, you can check out this recipe here. 

RELATED: Easy Keto Pumpkin Muffins

What you need to make this easy keto pumpkin pie:

• 1 keto-friendly pie crust
• 15 oz can of pumpkin puree (I use Libbys)
• 3/4 cup of Swerve Brown Sugar
• 1 cup of heavy cream
• 1 package unflavored Knox gelatin 
• 1 tsp vanilla extract
• 3 large eggs
• 2 egg yolks
• 1/2 teaspoon salt
• 1 and 1/4 teaspoon cinnamon
• 1 tsp pumpkin pie spice

Step by step: how to make keto pumpkin pie

Step one: In a medium pot on the stove (without it being turned on) you are going to beat together the eggs, all spices, swerve, and heavy cream. Sprinkle the gelatin on top (unlike how Blake did it in the picture above lol) and let everything sit together for 5 minutes. 

Step two: Open up your can of pumpkin and set aside. Turn the burner on to medium heat and begin stirring the pot until it begins to thicken. This should only take 5-10 minutes. Once you sense it thickening, take it off the heat and add the pumpkin and vanilla extract. 

Step three: Pour the keto pumpkin pie filling into the crust. Let it sit in the refrigerator uncovered for at least 3 hours before serving. Once the filling has chilled, cover until you are ready to serve. 

Your keto pumpkin pie will look like this before you put it in the refrigerator. 

If you want to make it extra fancy, you can add a little dollop of whipped cream to the top and enjoy!

Looking for more pumpkin recipes? You’ll love these:

• Lightened-up Pumpkin Pie Moscow Mule Recipe
• Easy Pumpkin Overnight Oats With Chia Seeds
• Pumpkin Spice Popcorn Trail Mix
• Skinny Pumpkin Spice Smoothie
• 20 Recipes For a Healthier Halloween

XOXO,

Allison