This gluten free and keto pumpkin pie is everything you expect from this Thanksgiving classic: a deliciously spiced pumpkin custard, all wrapped up in our super flaky pie crust!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
See recipe video for guidance on the pie crust!
Lightly butter a 9 inch pie pan. Roll out pie crust into a roughly 13-inch circle, between two sheets of parchment paper. Feel free to lightly dust with coconut flour as needed. Transfer to the pan, using the parchment paper as an aid. Crimp the edges (or simply trim). Refrigerate and preheat oven to 400°F/200°C while you make the filling.
Mix together in a small bowl the sweetener, salt and spices. Set aside.
Lightly beat the eggs in a large bowl. Add in the pumpkin puree, heavy cream, vanilla extract and continue to beat until thoroughly incorporated. Beat in the sweetener and spices mix.
Place the refrigerated pie pan on a baking tray and cover the edges with aluminum foil (to prevent over browning). Pour in the pumpkin filling and bake for 50-65 minutes, uncovering the edges around minute 40. A few things to note: the filling didn't begin to rise for me until about minute 35, and with sugar alcohols the pie will appear to still not be set even after 60 minutes. Having said that, a toothpick inserted 2-inches from the edges should come out barely moist, and the center should still be jiggly.
Allow the pie to cool completely at room temperature, as it will continue to cook and set while cooling. I also always like my pumpkin pie best after a couple hours in the fridge.
*Please see section on sweeteners for deets.
Please note that nutrition facts were estimated per slice, pie crust and custard included (4.5g net carbs)!