Elevated Keto Pumpkin Pie
🎃🥧 You don’t have to give up pumpkin pie to eat healthy — you just need a better recipe. This healthy & easy pumpkin pie has everything you love about the classic: a creamy spiced filling, buttery crust, and that cozy fall flavor… just without the sugar, gluten, or guilt. 🙌
Pumpkin Playlist: https://www.youtube.com/playlist?list=PLr32zrpyE3A75rKoZSNiuW3RTiFiAk8cW
Make Sweetener: https://youtu.be/Rr8VJVyZ3Y0
Make Vanilla: https://youtu.be/edBcySx9bWc
New Piecrust: https://youtu.be/NcYQ5y3F3H4
Keto Pie Crust: https://youtu.be/ZN_9zneErdA
In this video, I’ll show you exactly how to make a low-carb, keto-friendly pumpkin pie that tastes even better than the original. Whether you’re baking for the holidays or just craving something sweet and seasonal, this one hits every note — rich, smooth, perfectly spiced, and so simple to make.
✅ In this video, you’ll learn:
How to make a perfectly silky pumpkin pie filling 🎃
The secret ingredient that makes it naturally sweet and sugar-free
How to get a buttery, flaky low-carb crust that rivals the real thing 🥧
My go-to spice blend for that warm, classic pumpkin flavor 🍂
How to bake, chill, and slice it perfectly every time
💡 Why you’ll love it:
100% sugar-free, gluten-free, and low carb
Creamy, rich, and satisfying — without the crash
Easy to make with simple, real ingredients
Perfect for holidays, family gatherings, or just a cozy weekend treat
This might just become your new favorite pumpkin pie — it’s that good. And once you taste it, you’ll never miss the sugar-filled version again.
Tutorial: https://youtu.be/14IL3Oq8-y8
Elevated Keto Pumpkin Pie
Ingredients
- 1 Keto Pie Crust
- 1 (15 oz) can pure pumpkin purée (not pie mix)
- 1½ cups heavy cream
- Heaping ½ cup sweetener
- 3 large eggs
- 1 teaspoon vanilla extract
- 1½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- Pinch of salt
- Optional: 1 tablespoon brown butter for rich, nutty flavor
Instructions
- Preheat oven to 325°F (160°C).
- In a large bowl, whisk pumpkin, eggs, and sweetener until smooth.
- Add heavy cream, vanilla, spices, salt, and brown butter (if using). Whisk until silky.
- Pour into crust and smooth the top.
- Bake 55–65 minutes, until the edges are set and the center is just slightly wobbly.
- Cool completely, then chill at least 4 hours (preferably overnight) for clean slices.
- Brown Butter Whipped Cream: whip ¾ cup heavy cream with 1–2 tsp allulose and 1 Tbsp cooled brown butter until soft peaks form.
- Candied Pecan Crumble: toast chopped pecans in butter + allulose until golden, then sprinkle before serving.
- Dusting: finish with cinnamon or smoked salt for a gourmet touch.