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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.
Love keto holiday desserts? Try my keto pecan pie, keto apple pie, keto blackberry cobbler, and keto apple crisp next.
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.
Table of Contents
Why I love this recipe
- 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.
Ingredients needed
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.
- Keto brown sugar. Or a brown sugar allulose.
- 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. Like with the crust, I like to use keto brown sugar, but allulose will also work. I don’t recommend other sweeteners like monk fruit or stevia, as they tend to crystalize 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
I’ve included step-by-step photos below to make this recipe easy to follow at home. 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 alt. Add the melted 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 more smooth and even dough.
- No pumpkin pie spice? No worries! Use 1/2 teaspoon of cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon 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 and the pie bakes more evenly. I also found this is what differentiates between a perfect topping and a cracked topping!
- Make this pie in advance! 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 made the day of.
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.
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.
There are no grains or wheat in this recipe, making it suitable for celiacs.
More keto pumpkin desserts
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
Nutrition
Originally updated September 2023, updated and republished August 2024
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 🙂