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All Day I Dream About Food

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October 9, 2018

Pumpkin Cream Pie – Keto Recipe

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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A creamy keto pumpkin pie filling with a tender almond flour crust. If you want a light and airy Thanksgiving dessert, then this Pumpkin Cream Pie is for you. With only 7g total carbs per serving, you can afford to indulge this holiday season.

Keto Pumpkin Cream Pie - a slice of pie on a dark table with whipped cream and cinnamon sticks.

Who wants pie?

The dreaded words that anyone on a low carb diet hates to hear at the end of their Thanksgiving meal. Because that pie…oh my! It has a lot, and I mean a LOT, of carbs. Pumpkin or pecan, it doesn’t matter. With all that pie crust and all that sugar, it’s bound to be carbalicious.

Except that it really doesn’t have to be and this low carb pumpkin cream pie proves it beyond a shadow of a doubt.

This pumpkin pie recipe is a keto dieter’s dream and I promise you that it will be the highlight of your holiday meal. You will be looking forward to dessert all dinner long!

Top down photo of keto pumpkin pie with an orange napkin, maple leaves, and mini pumpkins around it

Adventures in making Pumpkin Cream Pie

A shout out to the reader who suggested I try my hand at this. I believe it was over Instagram, and she said I was the queen of keto cream pie recipes. How could I resist such flattery?

I thought I knew what I was doing. I thought I would make it exactly the same way I made keto Strawberry Cream Pie and the Mocha Cream Pie from Easy Keto Desserts. Oh boy, was I wrong.

For some reason, when I added my pumpkin mixture to my whipped cream, the filling completely curdled. It tasted great, but it was remarkably ugly. All little bits of orange pumpkin puree mottled by little bits of white whipped cream. It wasn’t uniform at all and nothing I did made it come back together. And I knew it wouldn’t set properly either, since they wouldn’t mix together.

Top down photo of slices of pumpkin cream pie on a brown table with whipped cream in a bowl

Don’t make the same mistake I did! I tossed that filling and started over.

Many pumpkin cream pie recipes rely heavily on cream cheese for the filling, but that’s more of a pumpkin cheesecake and that wasn’t what I was after here. But I knew it would help give the filling some structure so I used only half of a brick of cream cheese. And then I also used some gelatin dissolved in hot water to give it a lighter, more airy quality.

I also used the new Swerve Brown sweetener for a true pumpkin pie flavor, with that hint of caramel or molasses. You could use all powdered Swerve here, if you prefer. The second filling turned out just as I wanted it, a light pumpkin mousse rather than a dense cheesecake, but so rich and satisfying at the same time.

For the crust, I highly recommend using my Almond Flour Pie Crust. It’s so easy because it’s simply a press in pie crust, but it ends up being tender and flaky, and it holds up to any filling you want to put into it. You could make it no-bake, but in this particular application, I highly recommend baking it. It has more crispness that way, which contrasts deliciously with the creamy no-bake pumpkin filling.

But you know, if you wanted to skip the crust altogether and eat this as a delicious pumpkin mousse, I wouldn’t stop you.

Putting a dollop of whipped cream on a slice of keto pumpkin cream pie

Sugar Free Pumpkin Pie Recipe

It’s so wonderful to have sugar free options to some of our favorite traditional desserts. This pumpkin cream pie isn’t like your traditional custard pie. It’s not nearly as dense or heavy, but it’s still full of amazing pumpkin pie flavor.

And only the crust is baked, so it’s really easy to make. Be sure to use the gelatin to make sure it sets properly, but you shouldn’t have any worries that it won’t turn out well. Sometimes regular pumpkin pie doesn’t set or makes the crust soggy but it won’t happen with this pumpkin cream filling.

Here’s to a happy and healthy keto Thanksgiving! Who wants pie?

A close up slice of pumpkin cream pie

The Best Ketogenic Cookbook!

A close up slice of pumpkin cream pie
Print

Keto Pumpkin Cream Pie

A creamy keto pumpkin pie filling with a tender almond flour crust. If you want a light and airy Thanksgiving dessert, then this Pumpkin Cream Pie is for you. With only 7g total carbs per serving, you can afford to indulge this holiday season.
Course Dessert
Cuisine American
Keyword keto pumpkin pie, pumpkin cream pie
Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 50 minutes
Servings 10 servings
Calories 270kcal

Ingredients

  • 1 recipe Almond Flour Press In Pie Crust
  • 3/4 cup pumpkin puree
  • 4 ounces cream cheese softened
  • 1/3 cup Swerve Brown
  • 1 1/2 tsp pumpkin pie spice
  • 2 tbsp water
  • 1 1/2 tsp grassfed gelatin
  • 1 cup heavy whipping cream
  • 1/3 cup powdered Swerve Sweetener
  • 1 tsp vanilla extract

Instructions

  • Make the pie crust according to the directions and bake at 325F for about 20 minutes. Remove and let cool. 
  • In a large bowl, beat together the pumpkin puree, cream cheese, brown sugar substitute, and pumpkin pie spice until smooth.
  • In a small bowl, whisk together the water and gelatin. Microwave on high for 30 seconds and then whisk again to dissolve the gelatin. Beat into the pumpkin mixture. 
  • In another large bowl, beat the whipping cream with the powdered sweetener and vanilla extract until it holds stiff peaks. 
  • Fold the two mixtures together until no streaks remain. Spread in the prepared pie crust and refrigerate at least 2 hours until set. 

Nutrition

Serving: 1serving = 1/10th of pie | Calories: 270kcal | Carbohydrates: 6.5g | Protein: 5.3g | Fat: 24.4g | Fiber: 2.4g

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Filed Under: Holiday Treats, Low Carb, Pies & Tarts Tagged With: almond flour, pumpkin

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Recipe Rating




  1. Deb says

    October 9, 2018 at 5:35 am

    Thanks for the recipe … love pumpkin! Just a clarification … is it the “green” or “orange” label of Gre
    at Lakes gelatin?

    Reply
    • Carolyn says

      October 9, 2018 at 8:42 am

      5 stars
      The green can is collagen, not gelatin. So it’s the orange can. I’ve linked it in the recipe itself.

      Reply
      • pcjae says

        September 9, 2019 at 3:41 am

        Thanks so much for the recipe. FYI, the link for the recipe goes to both the green and orange can, and they both say gelatin. That’s why it’s confusing.

        Reply
        • Carolyn says

          September 9, 2019 at 7:52 am

          Ah, it didn’t used to. Amazon sometimes changes the product for the same link. thanks for the tip!

          Reply
  2. Jennifer says

    October 9, 2018 at 8:31 am

    This looks amazing! Could I substitute coconut cream for the heavy whipping cream?

    Reply
    • Carolyn says

      October 9, 2018 at 8:41 am

      Probably but I didn’t try it this way.

      Reply
  3. Kerry says

    October 9, 2018 at 9:18 am

    Yum! I think I’ll make this for Thanksgiving this year. Can’t wait!

    Reply
  4. Danielle Covarrubias says

    October 9, 2018 at 2:08 pm

    Do you have to use the gelatin?

    Reply
    • Carolyn says

      October 9, 2018 at 2:22 pm

      Yup, if you want it to set and not goo all over your counter.

      Reply
      • Tracy Sabroff says

        November 26, 2019 at 7:57 am

        Is there something else that you can use in place of the gelatin?

        Reply
        • Carolyn says

          November 26, 2019 at 9:27 am

          Gelatin is required to set the filling. I don’t know of any good subs.

          Reply
          • Lynn says

            September 12, 2020 at 9:04 am

            Couldn’t you use xanthan gum as a substitute for the gelatin? I know you don’t need much of this stuff – how much do you think?

        • Melody says

          March 13, 2021 at 9:51 am

          5 stars
          I wondered too about the gelatin as I do not use at all. I found this and plan to try xanthan gum.

          https://www.organicfacts.net/gelatin-substitutes.html

          Reply
          • Carolyn says

            March 13, 2021 at 3:55 pm

            The amount of xanthan you would need to make this set might make it a bit slimy tasting.

  5. Edmark-Cargill Kristina says

    October 9, 2018 at 2:35 pm

    I have Sukrin Gold sugar alternative. Is it similar to the Swerve Brown?

    Reply
    • Carolyn says

      October 9, 2018 at 3:48 pm

      Yes, you can use that..

      Reply
  6. Katie says

    October 10, 2018 at 12:01 am

    5 stars
    I love all of the amazing keto recipes! It just shows that you don’t have to miss out on fabulous flavors like pumpkin during this season, even when you are eating better!

    Reply
  7. Patti says

    October 10, 2018 at 9:16 am

    Carolyn,
    Do you think it would work with Knox gelatin, I don’t have the grass fed, and I LOVE anything pumpkin…I love your pumpkin and cream cheese muffins and I have some cream cheese softening on the counter as I type!
    P.S thank you for all your amazing recipes! ❤

    Reply
    • Carolyn says

      October 10, 2018 at 9:51 am

      It should but you need to bloom it properly first so mix it with more cold water (about 1/4 cup) for 5 minutes and then warm it up to dissolve.

      Reply
  8. Jennifer Blake says

    October 10, 2018 at 12:20 pm

    5 stars
    Love this variation to your classic pumpkin pie. That light hint of orange with the flecks of spice are gorgeous!

    Reply
  9. D'Ann Martin says

    October 10, 2018 at 6:55 pm

    I eat keto a and none of my coworkers do. We take turns making treats for each others birthdays, but I have to make my own or else I get a SAD dessert! Lol😂 I want to make this for my birthday treat Friday. I would need to make a bit more though. To make this in a 9×13 cake pan, do you think I should double the recipe or just 1 1/2 the recipe? Looks Devine and every single one of your recipes have been a hit!

    Reply
    • Carolyn says

      October 10, 2018 at 8:11 pm

      Okay, the best way to figure it out is to get the area of a 9 inch circle compared to a 9×13 rectangle. 9×13 is 117, whereas a 9 inch circle is 63 or thereabouts (I used an online calculator to figure that out because who has time to do the math of pi times the radius squared???). So you do in fact need to double it, since 2×63 = 126 so 117 is pretty darn close!

      Reply
  10. Lindsay Cotter says

    October 11, 2018 at 10:00 am

    5 stars
    I don’t think I can wait for Thanksgiving to have a slice of this pie! It looks out of this world delicious!!

    Reply
  11. Kellie Hemmerly says

    October 11, 2018 at 11:41 am

    5 stars
    OMG….this is so light and fluffy….easy to make and amazing!

    Reply
  12. Suzy says

    October 11, 2018 at 3:29 pm

    5 stars
    Love that I found a keto option for pumpkin cream pie! Keto friends will love me 🙂

    Reply
  13. DeeGee says

    October 12, 2018 at 5:04 pm

    I’m looking forward to making another of your wonderful recipes! I only have Swerve regular in the house. Do you think adding a bit of molasses might accomplish the same flavor? Any suggestions regarding the amount? I’m also contemplating using half ground pecans for the crust. My mouth is watering already. Thanks again!

    Reply
    • Carolyn says

      October 12, 2018 at 8:49 pm

      Yes, regular Swerve and maybe a teaspoon of molasses would be fine.

      Reply
      • Dee Gee says

        October 13, 2018 at 5:16 pm

        5 stars
        Thanks so much. It turned out GREAT! Everyone was thrilled with it 😉

        Reply
  14. Cici says

    October 14, 2018 at 10:39 am

    I think you should re-name this Pumpkin Chiffon Pie! Can’t wait to make it!

    Reply
  15. Lainie Stambaugh says

    November 3, 2018 at 9:27 am

    Carolyn, I LOVE your recipes! This one is also a sure hit! I made this today for our Friendsgiving dinner and everyone loved it! Thank you!

    Reply
    • Carolyn says

      November 3, 2018 at 9:33 am

      So happy to hear it!

      Reply
  16. Bobbi says

    November 12, 2018 at 9:29 am

    5 stars
    Thanks for all these amazing recipes.. I will be making a few of these for Thanksgiving but could I use xanthan or guar gum in place of grassfed gelatin?

    Reply
    • Carolyn says

      November 12, 2018 at 9:31 am

      Yes, you probably can. Whisk about 1/2 tsp in to the liquid before you fold into the whipped cream.

      Reply
  17. Elaine Lynn says

    November 18, 2018 at 2:46 pm

    Any idea if you can freeze it? I have to work Mon-Weds leading up to Thanksgiving so would love to make ahead…

    Reply
    • Carolyn says

      November 18, 2018 at 9:58 pm

      No idea, sorry. I doubt it would do well in the freezer.

      Reply
    • Raana Ponstingl says

      November 22, 2019 at 9:34 pm

      I have made this 3 times now and freeze the pie with a whipped cream topping. It thaws out just fine. I freeze pie pieces for portion control.

      Reply
  18. Joanne says

    November 19, 2018 at 10:59 pm

    This looks delicious! What do you think about making it a day ahead and refrigerating it for 24 hours before serving? Thanks!

    Reply
    • Carolyn says

      November 19, 2018 at 11:14 pm

      It will be fine!

      Reply
      • Joanne says

        November 20, 2018 at 9:24 am

        Awesome! Thanks so much for the quick response!

        Reply
    • Sandra says

      October 13, 2019 at 4:03 pm

      After you bloom it do you use the full ¼ cup or 2 tablespoons of the gelatin to mix with the pumpkin pie purée?

      Reply
  19. LORI says

    November 21, 2018 at 2:25 pm

    MY cream cheese made little chunks when I mixed it up with the pumpkin. WHAT happened?

    Reply
    • Carolyn says

      November 21, 2018 at 4:25 pm

      Were your eggs or pumpkin cold?

      Reply
  20. Marge meeuwen says

    November 22, 2018 at 3:39 pm

    My my my! I made this today and it was so good. The best pumpkin pie! So tasty and fluffy. Thanks

    Reply
    • Carolyn says

      November 22, 2018 at 4:20 pm

      So glad you liked it!

      Reply
  21. Alana Jones says

    November 22, 2018 at 10:10 pm

    5 stars
    I made this today and it was delicious! I started keto 10 weeks ago and have lost 21 pounds and having the option to still eat sweets like this is life-changing! Thank you!

    Reply
    • Carolyn says

      November 23, 2018 at 8:58 am

      Congrats and good luck on your keto journey!

      Reply
  22. Karen Kelleher says

    December 18, 2018 at 12:28 pm

    What eggs????? I do not need them listed in recipe ingredients.

    Reply
    • Carolyn says

      December 18, 2018 at 7:49 pm

      Yes, a mistake on my part, I was trying to identify why this person’s filling curdled.

      Reply
  23. DavetteB says

    August 25, 2019 at 5:09 am

    If I skip the crust, how does that affect the carb count? I’m the only low carb person in my house and I’m trying to keep my numbers tight.

    Reply
    • Carolyn says

      August 25, 2019 at 8:00 am

      I don’t know so you will have to run those numbers yourself. Should be pretty easy to do in an online nutritional calculator.

      Reply
    • Ana says

      November 7, 2019 at 1:59 am

      5 stars
      I had also originally made the strawberry cream pie and when fall came around I wondered if I could turn the berry cream pie into a pumpkin cream pie, so I’m really happy someone has already tried it! It’s now my new favorite kind of pumpkin pie! I also added some chopped pecans to the crust and sprinkled some on as a topping which added a great flavour. Definitely recommend.

      Reply
      • Carolyn says

        November 7, 2019 at 7:48 am

        Sounds delicious!

        Reply
  24. Elita in L.A. says

    October 4, 2019 at 9:54 pm

    4 stars
    The crust is hands down the best pie crust I’ve eaten, keto or not. SO GOOD! I doubled the filling mostly because it was easier than splitting the can of pumpkin and trying to figure out what to do with the rest. I also added a lot more pie spice. The filling was delicious, albeit I do wish it had a stronger pumpkin flavor, it was muted by the whipped cream. Don’t get me wrong, I still couldn’t stop myself from adding another sliver and yet another sliver to my plate after eating a whole piece! I delivered half of the pie to a friend (I clearly could not be trusted with the whole pie in my house) and she and her husband also thought it was fantastic! THANK YOU for yet another delicious keto treat!

    Reply
  25. FIONA says

    October 24, 2019 at 7:23 am

    What can I substitute for Swerve….I can’t do anything with erythritol?

    Reply
    • Carolyn says

      October 24, 2019 at 7:36 pm

      What powdered sweetener do you like?

      Reply
  26. Karen McGowan-Olyott says

    November 4, 2019 at 1:33 pm

    5 stars
    I love this pie! I’ve made it 2 times already, my family also love it and they are not doing keto here in the uk, not many make use of the pumpkin sadly.
    Thank you for your wonderful recipes

    Reply
  27. Heather says

    November 5, 2019 at 9:17 pm

    5 stars
    I love this recipe!! Even my non-keto sugar-addict family members love it! I like my pumpkin pie a little spicy, so I did add cinnamon, cloves, ginger & all spice to taste. Also, I found that there is just enough room in the crust to make a second batch of the whipped cream & spread it over the top. I’ve made it about 8 times in 2 months!! Thank you!

    Reply
  28. Bonnie Eckard says

    November 26, 2019 at 6:18 pm

    5 stars
    I used fresh pumpkin and this recipe was superb. I recently bought a copper bowl and a balloon whisk and the peaks of the cream formed just nicely and folded into the pumpkin beautifully. I just needed my pie shell just a bit bigger there was mixture leftover I put into a container to eat later. Thank you dearly for the confidence to continue baking Keto! I think everyone is going to want this pie instead of my regular cooked pumpkin pie for Thanksgiving this year.

    Reply
    • Carolyn says

      November 26, 2019 at 8:11 pm

      That sounds lovely, glad it worked out so well!

      Reply
  29. Tina says

    November 27, 2019 at 2:46 pm

    Help!!! I forgot to get the gelatin! Is there anything else I can use??

    Reply
    • Carolyn says

      November 27, 2019 at 4:36 pm

      You really need gelatin to set the filling. I am not sure what to day.

      Reply
      • Erica B says

        December 5, 2019 at 4:28 am

        Late reply, but…I’d probably put the pumpkin in a sauce pan with a few tablespoons of cream and butter, whisk in a couple of egg yolks and cook briefly and very gently, then let it cool. I’d also add a good pinch of xanthan gum to the whipped cream at the firm peaks stage. The yolks, butter, and gum should firm up the filling at least a little. It wouldn’t be the original recipe, but maybe it’d hold its shape at least. 😄

        Reply
  30. Jen Richard says

    November 28, 2019 at 1:50 pm

    5 stars
    I won’t be missing traditional pumpkin pie this year AT ALL! Thank you so much!!

    Reply
  31. Jennifer D says

    September 29, 2020 at 10:20 am

    I’m making this for an early (Canadian) Thanksgiving this weekend. (Canadian Thanksgiving is not for another week, early celebrations!) I Know it will be delicious…. all of your recipes are! But, I have one teeny comment…. wish list…. whatever you want to call it. Could you please link the recipe for the Almond Flour Crust in the recipe, also? That would be helpful for some of us! I tracked it down before I went to the store…. but some readers may miss doing that….)
    Thank you! And Thank You for being our Test Kitchen……. I’m off to make this now….

    Reply
    • Carolyn says

      September 29, 2020 at 11:55 am

      It’s already linked right in the recipe. Have a great Canadian Thanksgiving!

      Reply
  32. Sarah says

    October 29, 2020 at 8:17 am

    5 stars
    This is amazing!!!!! Thank you for sharing this recipe. With pumpkin sweets everywhere, this pie came to my rescue. I think I will make it with out the crust next time and have it like a mousse. Thanks for being so awesome!

    Reply
  33. pam says

    November 7, 2020 at 7:39 pm

    The pale color makes me wonder about a lack of pumpkin flavor. I was wondering if you used less cream and more pumpkin how it would turn out.

    Reply
    • Jenny says

      November 27, 2020 at 11:00 am

      It’s really nicely pumpkin-y, actually. Brighter than your typical pumpkin pie, though, roasting your own pumpkin and making your own puree would certainly elevate it further.But we used Libby’s and it was great.

      Reply
  34. Andy says

    November 17, 2020 at 8:26 am

    I just did a pre-Thanksgiving run of this recipe, and was NOT disappointed, this will definitely be on the menu!

    Reply
  35. Jenny D says

    November 27, 2020 at 10:59 am

    5 stars
    This was simply fantastic. Not just good for keto, but GREAT for pie! Thanks, Carolyn, for another successful keto holiday feast. Your recipes have made all the difference on my being successful on Keto for more than 5 years! You’re a lifesaver!

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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