I have finally done it. I have finally perfected a classic custard-style Keto Pumpkin Pie and it’s just as creamy and delectable as you could possibly hope for! This is the pie I will be making for my own family Thanksgiving from now on. And I know you will love it too.
Pumpkin pie is the crown jewel of many a holiday table, and readers have been asking me for years to create a low carb version. But the truth is that I love my Keto Pecan Pie recipe so much, I hardly ever make anything else. And I have so many other keto pumpkin recipes, I just kept putting it off.
But then I was putting together a Keto Holiday Cookbook, and I realized I simply had to include a classic pumpkin pie recipe. So I took everything I know about baking with keto ingredients and applied that to this beloved holiday favorite. The results were spectacular.
Tender keto pie crust offers the perfect foil for the silky-smooth pumpkin filling. It’s perfectly spiced and lightly sweetened, allowing all the cozy pumpkin flavor to shine through. And as with all of my recipes, I designed it to be reliable and straightforward, with no fancy techniques or ingredients.
Why you’ll love this sugar-free dessert
- Silky texture: Long time followers know that I am a stickler for achieving the right texture for keto desserts. This rich custard filling simply melts in your mouth!
- Tender crust: My easy press-in almond flour crust is a fan favorite.
- Classic flavor: It has all the warm pumpkin spice flavor you crave.
- Make ahead recipe: You can easily bake this pie a few days in advance and gently re-warm it in the oven. So you can enjoy your holidays stress free!
- Low carb and sugar-free: With only 4.3 grams net carbs per serving, this holiday dessert is perfect for keto and low carb diets.
Ingredient Notes
- Almond flour: This keto pumpkin pie features an almond flour crust that’s super easy to make. Check out the Tips section for information on using other nut or seed flours.
- Sweetener: I recommend a combination of erythritol and allulose based sweeteners for the ideal consistency. My brown sugar substitute adds a greater depth of flavor.
- Pumpkin puree: Choose a thicker pumpkin puree. Canned pumpkin is usually quite thick and needs to scooped, which is perfect. If using homemade, be sure to strain out the excess water.
- Heavy whipping cream: This helps create a fluffy and decadent pumpkin filling. It replaces the evaporated milk used in conventional pies.
- Pumpkin pie spice: You can use a pre-made spice mix, or you can make your own with cinnamon, ginger, and nutmeg.
- Coconut flour: This absorbs some of the moisture in the filling and helps it set properly.
- Kitchen staples: Butter, eggs, vanilla and salt.
Overview: How to make Creamy Keto Pumpkin Pie
- Prepare the crust: Combine the almond flour, sweetener, and salt then stir in the melted butter until the dough comes together and resembles coarse crumbs.
- Bake the crust: Press dough into the bottom and up the sides of your pie pan and prick all over with a fork. Bake 10 minutes, then remove and let cool completely.
- Prepare the filling: Whisk together the pumpkin puree and sweeteners then add the eggs, egg yolk, cream, spices, and vanilla. Whisk in the coconut flour.
- Bake and cool: Pour the filling into the cooled pie crust and bake until the edges of the filling are set but the center is still a little tacky to the touch. Let it cool completely then refrigerate until firm.
Tips for Success
Make sure you let the crust cool completely before adding the filling, as it will continue to firm up and crisp up. It may soften too much during baking if you add the filling while it’s still warm.
Feel free to experiment with other nut and seed flour for the crusts. Most of them are more coarse than almond flour, so I recommend using half a teaspoon of xanthan gum to help them hold together a little better.
If the crust is browning too quickly and the filling has yet to set, cover the pie with foil, shiny side up.
Sweetener Options: The crust requires an erythritol based sweetener to crisp up properly. For the filling, I recommend a brown sugar substitute for more classic flavor. I also recommend using a little allulose or xylitol to offset any recrystallization.
I don’t recommend using ONLY allulose for the filling, as it will brown too quickly, and the filling may take a long time to set.
Frequently Asked Questions
Store-bought pumpkin puree, usually purchased in cans, is a keto-friendly ingredient. But be sure not to mix it up with canned pumpkin pie filling, which contains sugar and other additives that make it much higher in carbs.
You can make the crust several days ahead. You can also bake the crust and freeze it until you need it. Just wrap it up tightly in plastic wrap, right in the pie plate itself. Since the pumpkin pie itself needs time to chill and set, you can bake it a day or two prior to serving it.
Wrap the leftover pie and keep it chilled in the refrigerator for up to 3 days. You can also freeze leftovers for up to 4 months.
This keto pumpkin pie recipe has 7.4g of carbs and 3.1g of fiber per serving. That comes to 4.3g net carbs per serving.
More keto pumpkin recipes
Keto Pumpkin Pie Recipe
Ingredients
Crust
- 1 ½ cups (168 g) almond flour
- ¼ cup (50 g) granular erythritol sweetener
- ¼ teaspoon salt
- ¼ cup (56.75 g) butter, melted
Filling
- 1 ⅓ cup (326.67 g) pumpkin puree, drained of excess moisture
- ⅓ cup (66.67 g) brown sugar replacement, erythritol based
- ¼ cup (47.5 g) powdered sweetener, Can be erythritol or allulose
- 2 large eggs
- 1 large egg yolk
- ½ cup (118.29 ml) heavy whipping cream
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 tablespoon coconut flour
Instructions
Crust
- Preheat the oven to 325ºF and lightly grease a 9-inch glass or ceramic pie plate.
- In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough comes together and resembles coarse crumbs.
- Press firmly with your fingers into the bottom and up the sides of the pan. Use a flat bottomed glass or measuring cup to even out the bottom. Prick all over with a fork.
- Bake 10 minutes, then remove and let cool completely before adding the filling.
Filling
- Increase the oven heat to 350ºF.
- In a large bowl, whisk together the pumpkin puree and sweeteners until well combined. Whisk in the eggs, egg yolk, cream, spices, and extract until smooth. Add the coconut flour and whisk until no lumps remain.
- Pour the mixture into the cooled pie crust. Bake 35 to 45 minutes, until the edges of the filling are set but the center is still a little tacky to the touch.
- Remove and let cool completely, then refrigerate for at least 1 hour to firm up.
Notes
Nutrition
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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I am really hoping that Carolyn will be able to help!!
Is there a way to make a homemade version of the Brown sugar sweetener instead of buying one? I am new to the Swerve sweeteners and not a big fan of them. I do enjoy the Pyure sweenter brand but there is no brown sugar version of it. Is it possible to make one at home?
Thanks in advance!
Tamera
Have all the ingredients for this. In your picture you have some spice sprinkles over the top of the pie and whipped cream. What is it, please?
Can’t wait to try it.
It’s just more pumpkin pie spice.
Made this yesterday. Had it for dessert tonight with whipped cream, even. I thought it was good. the pumpkin part seemed a little grainy. The non keto husband, who is a pumpkin pie aficionado, thought the crust was better than the pumpkin part. he usually doesn’t care for my baking because of the texture that the almond flour has. I am happy to have a better pumpkin pie than ai have had the last 2 years. Thank you.
What type of substitute would you recommend for the coconut flour in the filling? My husband and I are both allergic to coconut, so it’s a no-go.
You could try a little almond flour but you will need 3 tablespoons. It may give the filling a little texture. You could also try something like oat fiber or bamboo fiber. 2 tablespoons of that should suffice.
I made this for Thanksgiving (minus the crust, so it was more of a pumpkin custard)… although we neglected to order any of the aforementioned ingredients because of constraints, oops.
I’m happy to relay that, however, a strange mix of 2 TBSP protein powder and 2 scoops of collagen powder made for an excellent texture (husband said it almost felt like eating soft serve).
I also had to use liquid sweeteners, so I’m not sure how it would turn out normally. But it was a success!
Why do my questions always seem to Disappear? What am I doing wrong? every time I ask a question I come back and check every day for the answer and I can never find my questions. However right after I post them, I can see them & it always says ‘waiting for moderation‘.
Not sure what you mean. It sometimes takes me a while to get around to approving comments but I don’t see any others from you.
I posted a question a few weeks ago or attempted to post a question askiing about coconut cream as a substitute for the heavy cream. You usually mention that as a possibility in your post, but I didn’t see that here so I was wondering if it doesn’t work here for some reason. I have trouble posting sometimes because there’s a lot of ads and videos trying to load. I realize that’s how you get paid so I understand. That’s another reason I buy your cookbooks to help support what you’re doing because I love every single recipe I’ve tried from you.
Super sweet. I’m finding most of the recipes are too sweet, so maybe it’s me.
We all experience alternative sweeteners a little differently so if you are finding things too sweet, try reducing by 25%.
Thanks! I was going to ask how much I should short the sweetener!! You read my mind!
Best pumpkin pie
Thank you for creating a pumpkin pie recipe. I’ve been looking for one I know will come out like the traditional pie.
The mini crustless pumpkin pies in your “the ultimate guide to Keto Baking” cookbook are my all time favorite dessert. I can’t wait to try this pie!
My hubby’s favorite pie. low carb, low sugar and delicious!!!
My husband’s favorites for Thanksgiving were always pumpkin pie and pecan pie. I’ll be using both of your recipes 😊
Yum!!!😋
This came together rather easily. I may try a different crust since it didn’t taste as good but the filling was great!
OMG….I am a picky pumpkin pie snob. This pie was so good! Even my husband loved it, and he isn’t a full on keto eater. It is now a toss up as to whether I like your Coconut Cream or Pumpkin pie best! Yum!
Yay!!! <3
Carolyn, I read the entire post and you did not mention coconut cream as a dairy free option for the heavy cream. Does that mean you’re not recommending that here? I’m thinking ghee should work okay in the crust, unless you say otherwise.
Yes, you can use coconut cream.
Tried it yesterday and came out delicious. Crust got a little dark, so next time will tent the crust, but this will be a Thanksgiving staple.
I will absolutely try this recipe, it looks delicious. Would it work with no crust? Would it be firm enough to slice?