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 haven’t even finished and I can’t already tell it’s a winner. Thank you I love your chocolate cookies and your chocolate cookie and a skillet. That’s the best also the caramel bars.
Pumpkin pie is my favorite fall dessert and this recipe reminds me of the pies my grandmother and great grandmother made. It’s easy to make and much healthier version.
Amazon carries a sugar free molasses product that can be added to plain sugar substitutes to mimic brown sugar. Take a look!
Easy to make and so yummy!
Glad you liked it!