Keto Pumpkin Pie
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My easy keto pumpkin pie features a homemade low carb crust and a deliciously creamy filling! It’s perfect for the festive season and tastes like the real thing! 3 grams net carbs.
No one should miss out on pumpkin pie during the holiday season, and my keto pumpkin pie recipe is loved by those who follow a low carb diet and those who don’t.
It features a simple, buttery crust and the most incredible filling, which is perfectly spiced and full of pumpkin flavor. It’s so good, I reckon it should be a year-round dessert. When developing this recipe, I tested this pie with different sweeteners and different flour blends. I also trialed it crustless (the crusted version won every time for that buttery bite). Having learned in culinary school how custards can crack if cooled too quickly, I applied those techniques to ensure a silky, set filling.
At home, I’ve baked this pie for both my keto readers and my own non-keto family- no one ever guesses it’s keto-friendly.
Table of Contents
Why make my low carb pumpkin pie
- Made with a real pie crust. Sure, you could make a crustless pumpkin pie, but where is the fun in that? Although my crust may be carb-free, it tastes like the real thing.
- Quick and easy. Most pies take hours to bake but not this one- The entire process is under an hour.
- Just 3 grams of carbs. Each slice of pie has around 3 grams of carbs each, so there is no fear of going over your daily carb limit!
- Perfect texture and flavor. The crust’s texture is buttery and firm, and the filling is thick and creamy. It’s full of pumpkin flavor and perfect on its own or served with some keto ice cream or keto whipped cream.
What readers are saying
★★★★★ – “Arman, this pie tastes so much like real pumpkin pie…even better!” – Hayley
★★★★★ – “I’ve made this every Thanksgiving and even though I’m not keto anymore, I still make it!” – Miranda
Key Ingredients
Crust
- Almond flour and coconut flour. Both low carb flours are used to give the crust some structure and stability. Please do not omit one for the other.
- Salt. Just a pinch to balance out the sweet ingredients.
- Allulose. My preferred sweetener. You can also use keto brown sugar.
- Eggs. Beaten.
- Butter. Unsalted and softened.
Filling
- Pumpkin puree. Either canned pumpkin puree or make my homemade pumpkin puree. Do not use pumpkin pie filling as it won’t set, AND it will kick you out of ketosis (it’s LOADED with sugar!).
- Eggs. Room temperature.
- Granulated sweetener. Similar to the crust, I prefer to use allulose. I don’t recommend other sweeteners like monk fruit or stevia, as they tend to crystallize once cooked.
- Heavy cream. Room temperature, please.
- Vanilla extract. Just a pinch for flavor.
- Pumpkin pie spice. A simple mix of cinnamon, ginger, nutmeg, and cloves.
How to make keto pumpkin pie
For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the crust. In a large bowl, add the almond flour, coconut flour, and salt. Add the softened butter, brown sugar substitute, and egg, and mix until a dough remains.
Step 2- Blind bake. Transfer the crust into a 9-inch pie pan and bake until golden.
Step 3- Make the filling. Whisk together the filling ingredients until smooth.
Step 4- Transfer the filling to the par-baked crust. Spread it out evenly on top.
Step 5- Bake the pie for 50 minutes or until the filling has set.
Step 6- Chill. Once cooked, let the pie cool completely, then refrigerate for two hours to set.
Arman’s recipe tips
- Let the pie cool at room temperature before refrigerating it to ensure that the filling can set nicely.
- Sift the almond and coconut flours first if you notice they are a little clumpy. This will yield a smoother and even dough.
- No pumpkin pie spice? No worries! Use 1/2 teaspoon of cinnamon, 1/2 teaspoon of ginger, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of cloves.
- If you notice the sides of the pie browning too quickly, cover them with tin foil during the cooking process.
- Use room-temperature eggs and cream so the filling doesn’t have a chance to cool down, allowing the pie to bake more evenly. I tested cold versus room temperature, and cold batches always cracked. This is the same principle we practiced in my pastry semester- custards need gradual heat.
Frequently asked questions
If you want to make my keto pumpkin pie sans crust, there are a couple of small tweaks that need to be made. Firstly, transfer the filling into a glass baking dish and bake for 45 minutes or until set. Once set, let it cool to room temperature, and then chill overnight or at least 8 hours.
My recipe contains no grains or wheat, making it suitable for individuals with celiac disease.
I’ve made this pie up to 5 days in advance (aka before the big Thanksgiving dinner), and it tastes just as good as it does the day of.
In my testing, cracks happen when cold cream or eggs are used. Always bring them to room temperature. Overbaking can also cause it- pull it once the centers jiggle slightly.
Storage instructions
To store: Low carb pumpkin pie should always be stored in an airtight container in the fridge. It will keep well for up to 2 weeks.
To freeze: You can either freeze the pie as a whole pie or in individual slices. Keep it in a freezer-friendly container and store it in the freezer for up to 6 months. Thaw at room temperature or in the refrigerator overnight.
✅ Nutrition reviewed
Since this pumpkin pie has been developed to be low carb and includes dietary notes, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Keto Pumpkin Pie
Ingredients
- 2 cups almond flour
- 5 tablespoons coconut flour
- 1/8 teaspoon salt
- 1/3 cup unsalted butter softened
- 1 tablespoon keto brown sugar
- 1 large egg beaten
For the pumpkin pie filling
- 15 ounces pumpkin puree
- 3 large eggs room temperature
- 1/2 cup keto brown sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice * see notes
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 180C/350F. Grease a 9-inch pie pan with cooking spray.
- In a large mixing bowl, combine the almond flour, coconut flour, and salt. Add the softened butter, keto brown sugar, and egg and mix until a smooth dough remains.
- Press the dough evenly into the bottom and up the sides of the prepared pie pan. Place the pie crust in the preheated oven and bake for about 15 minutes, or until it begins to turn lightly golden. Remove from the oven and set aside to cool slightly while you prepare the filling.
- In a large mixing bowl, whisk together the pumpkin puree, beaten eggs, keto-friendly brown sugar, heavy cream, vanilla, pumpkin pie spice, and salt. Mix until the filling is smooth and well combined.
- Pour the pumpkin filling into the pre-baked crust, spreading it out evenly.
- Place the pie back in the oven and bake for 50 minutes or until the filling is set.
- Let the pie cool completely then refrigerate for two hours to set even more.
Notes
- Homemade pumpkin pie spice: 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves.
- Keto sweeteners: I prefer allulose, but my homemade keto brown sugar or an allulose blend will work. Use monk fruit at your own risk: it can crystallize and make things grainy.
- Leftovers: Store in the fridge for up to 2 weeks or in the freezer for up to 6 months.
Nutrition
More keto holiday desserts
- Keto pumpkin muffins
- Keto pumpkin bread
- Keto pumpkin cheesecake
- Keto pumpkin spice latte
- Keto pecan pie
- Keto apple pie
- Keto blackberry cobbler
- Keto apple crisp
Originally updated September 2023
This pie looks so delicious! My husband is the only one in our family who can have cream due to the rest of us being dairy intolerant. Can you recommend a replacement for the cream please? Thank you for all of your wonderful recipes!!!
You could try coconut cream (full-fat) but I can’t personally vouch for it- Please let me know if you try it out.
Made this for Thanksgiving and will also make for Christmas- it is outstanding!
This is the BEST keto pumpkin pie recipe I’ve ever MADE!!!
I loved the filling but the crust I felt was too thick. How can I get it thinner without it falling apart?
I halved the crust and took out egg and it was fine.
I made this! But with coconut flour and it turned out great!
Wow this looks amazing on photo. I like pie, I like pumpkin. And I also have coconut and almond flour at home. Thanks!!
This turned out amazing. So good. I couldn’t wait to eat it, so I had a slice while it was still warm. It was so delicious.
Uu great that I have coconut flour at home! Also, what is “sugar free powdered sugar”? Where to buy it?
The best keto pumpkin pie recipe I’ve ever made.
This is the best low carb pumpkin pie recipe I’ve ever made- it’s so creamy and the keto pie crust is perfect.
I don’t have arrowroot. Can I use cornstarch?
Thanks
Sure can!
I have the same question, do you use pumpkin pie spice or cinnamon or both?
Both work 🙂