Thanksgiving can be tricky when keto. Unless you host your own or do it potluck style, you’re at the mercy of others. Turkey is generally safe and there are a few sides. My mother-in-law makes the best greens cooked with ham and my aunt always has plenty of green beans. The real problem is dessert. I have a sweet tooth and it always shows up on thanksgiving. Being surrounded by pies, cakes, brownies and more is difficult. This salted caramel pumpkin pie makes me forget I’m eating something keto. The filling tastes better than my grandmas (sorry!) and the homemade whipped cream brings it to the next level.

For this Keto Salted Caramel Pumpkin Pie recipe, you don’t have to make the salted caramel for this if you want to simplify. I just love caramel and I think it makes everything better. If you omit it, you’ll have a classic pumpkin pie.

Ingredients

Crust

• 2 eggs
• 1 tablespoon avocado oil
• 1/8 cup sugar substitute (I like Gentle Sweet, which has to be purchased online, but Swerve or something similar works)
• ¼ tsp salt
• 1 cup coconut flour
• ½ cup cold unsalted butter, cubed

Filling

• 1 cup heavy whipping cream
• 1 15 ounce can pumpkin
• 2/3 cup brown sugar substitute (you can DIY this!)
• 3 eggs
• 1.5 teaspoons cinnamon
• ¾ teaspoon ginger powder
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 teaspoon vanilla
• ¼ cup salted caramel

Salted Caramel

• ¼ cup unsalted butter
• ½ cup heavy cream
• 1/3 cup sugar substitute
• ½ teaspoon vanilla
• ½ teaspoon sea salt
• ¼ teaspoon molasses, optional for color

Whipped cream

• 1 cup cold whipping cream
• 2 tablespoons sugar substitute
• 1 teaspoon vanilla

Directions

First, let’s make the salted caramel. It’s so easy. Combine butter and sugar in a small pot and whisk together. Turn the burner on medium low and let the butter melt. Once it’s melted, whisk again and let it come to a boil. Turn the burner to a very low simmer and add your heavy cream, vanilla and salt. Add the molasses now if you’d like the caramel to be a deeper color. Let it simmer for 5 more minutes then pour into a glass jar or bowl to cool.

For the crust:  Set your oven to 400 degrees. Whisk together your eggs and oil. Stir in your sugar substitute, coconut flour and salt. Once your mixture comes together, put the cubed butter in and work into the dough. It’ll look like wet sand when it is done. You can also put everything in a food processor and pulse the mixture until it comes a wet sand consistency.

I would not recommend rolling out this dough. I grease my pie pan then pour the dough directly into the pan and push it down against the sides to shape it. Pierce the bottom of the pie with a fork. Put it into the oven and bake for 10 minutes.

Once your crust has prebaked, set it aside and make the filling.

Combine your whipping cream, salted caramel, eggs, sugar substitute, cinnamon, ginger, cloves, nutmeg, vanilla and salt into a large bowl.  Whisk these together. Stir in your pumpkin and whisk to combine.

Adjust your oven to 350 degrees, pour your filling into the crust and bake for 35-45 minutes. When it’s done it should be brown and firm around the edges, but slightly jiggly in the middle. Let the pie cool for at least 30 minutes before cutting in so it has time to set.

You can avoid browning the edges of the crust like I did by covering them with foil 😉

To make the whipped cream, put all of your ingredients in a standing mixer and mix on low for 3-5 minutes. Once you see the mixture thickening up, turn your speed up to medium until it forms soft peaks.

Cut a piece of pie, top with as much whipped cream as you’d like and more salted caramel. Happy Holidays!

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Looking for more Keto Fall Recipes? Check out my collection here!

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