This copycat recipe tastes just like the original. Real pumpkin, bold spices, and a buttery crust make this keto Costco pumpkin pie the best pie you’ll make this year.
Costco Pumpkin Pie
There are two things that stand out about the Costco pumpkin pie – the taste and the size. These are huge pies and have the perfect balance of sweetness and spice.
They are also really high in sugar and carbs. Instead of giving up these amazing pies because of your keto diet, make a low-carb version.
The crust is naturally gluten-free and has the perfect texture, thanks to the addition of cream cheese and apple cider vinegar. The filling is even better – fluffy from the heavy whipping cream and Swerve confectioner’s sugar substitute.
Keep reading – this is a recipe you’ll want to keep!
Keto Pumpkin Pie
If you change the sweetener and use a keto-friendly crust, pumpkin pie can fit right in with a low-carb diet. In fact, you’ll want to make it at every fall or winter family meal.
There’s no funky aftertaste and it has the ultimate texture. It rolls smoothly across your tongue; you’ll want to savor every single bite.
There are just five grams net carbs in each slice – so go ahead and eat a slice! You can fit this into your macros without any problem.
Keto Pie Crust
Delicate and delicious, this almond flour pie crust is the best one you’ll ever make. It’s perfectly crumbly and easy to mix together. I suggest using an electric or stand mixer. It will make the job so much easier.
And take my advice and use full-fat cream cheese that you bring to room temperature. The cream cheese will have more flavor when you use full-fat. It’s also a lot easier to mix when you let it warm up to room temperature. Cold cream cheese is almost solid.
What To Eat With Pumpkin Pie
Serve this pumpkin pie with your favorite holiday meal! It fits in with your favorite roast turkey, keto cornbread, and green bean casserole.
Add the pumpkin pie to the dessert table with a bunch of other tasty pumpkin desserts. My favorites are Keto Pumpkin Zucchini Bread, Keto Pumpkin Coffee Cake Cookies, and Keto Pumpkin Spice Scones. All the different textures mean that there will be something for everyone.
How To Store Pumpkin Pie
The best way to store pumpkin pie is to keep it at room temperature in an airtight container. Keep the air off it, and it will last as long as possible. It’s safe to eat the pumpkin pie for three days after you bake it.
You can also keep it in the refrigerator. It will last a few days longer, but keep it in an airtight container.
You can freeze it if you want to! Place the pie in airtight freezer bags and remove as much air as you can. If you double bag the pumpkin pie or put the bagged pie in a freezer-safe container, you’ll protect it from becoming freezer-burned. It will stay fresh in the freezer for up to six months.
Keto Costco Pumpkin Pie Recipe
Here’s the list of the ingredients and steps that you’ll need to make a delicious keto Costco pumpkin pie recipe. Exact measurements and instructions are located in the printable recipe card at the bottom of this post.
Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 10
Net Carbs: 5 net carbs per serving
Ingredients:
For the crust:
Almond flour
Cream cheese softened
Butter softened
Swerve confectioners sugar substitute
Egg
Apple cider vinegar
For the filling:
Egg
Egg yolks
Can pumpkin puree (preferably Libby’s)
Heavy whipping cream
Swerve confectioners sugar substitute
Pumpkin pie spice
Salt
Instructions:
Preheat the oven to 350 degrees.
Add the crust ingredients to a mixing bowl, and blend until well combined.
Press the crust mixture into the bottom and up the sides of a well greased pie plate.
Poke holes throughout the crust with the tines of a fork. Bake for 20 minutes.
Add the egg yolks and whole egg to a mixing bowl, and beat until frothy.
Blend in the remaining filling ingredients until smooth.
Let the crust cool a bit, and then pour the filling into the cooled crust.
Reduce the oven temperature to 325 degrees.
Lightly tent a piece of tin foil over the top of the pie, and bake for 40-45 minutes until the sides are set and the center is just slightly jiggly.
Let the cake cool to room temperature, and then chill for at least 3 hours before serving.
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Keto Costco Pumpkin Pie
Equipment
- Mixing Bowls
- Electric Mixer
- Pie Plate
Ingredients
Keto Crust
- 1 1/2 cups Almond Flour
- 2 ounces Cream Cheese softened
- 3 tbsp Butter softened
- 2 tbsp Swerve Confectioner's Sugar Substitute
- 1 large Egg
- 1 tsp Apple Cider Vinegar
Keto Pumpkin Pie Filling
- 1 large Egg
- 3 large Egg Yolks
- 1 can Pumpkin Puree
- 1 1/2 cups Heavy Whipping Cream
- 2/3 cup Swerve Confectioner's Sugar Substitute
- 3 tsp Pumpkin Pie Spice
- pinch Salt
Instructions
- Preheat the oven to 350 degrees.
- Add the crust ingredients to a mixing bowl, and blend until well combined.
- Press the crust mixture into the bottom and up the sides of a well greased pie plate.
- Poke holes throughout the crust with the tines of a fork.
- Bake for 20 minutes.
- Add the egg yolks and whole egg to a mixing bowl, and beat until frothy.
- Blend in the remaining filling ingredients until smooth.
- Let the crust cool a bit, and then pour the filling into the cooled crust.
- Reduce the oven temperature to 325 degrees.
- Lightly tent a piece of tin foil over the top of the pie, and bake for 40-45 minutes until the sides are set and the center is just slightly jiggly.
- Let the cake cool to room temperature, and then chill for at least 3 hours before serving.
Notes
Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Pumpkin Recipes
If you enjoyed learning how to make keto Costco pumpkin pie, here are some more tasty keto pumpkin recipes you should make next! There are so many different things you can make with pumpkin puree.
