This keto pumpkin pie uses a homemade low carb crust and a deliciously creamy filling! Perfect for the festive season and tastes like the real thing!
Who said being on a low carb diet prevents you from enjoying the holiday season?
Is pumpkin allowed on keto?
Although some may assume pumpkins are a starchy vegetable, they are actually a fantastic food to include on a low carb diet. Each cup of pumpkin puree has just 40 calories and 3 grams of net carbs. You just have to make sure you aren’t using pumpkin pie filling, but pure pumpkin!
Why this keto pumpkin pie recipe will be a holiday staple:
- Made with a real pie crust. Sure, you could make a crustless pumpkin pie but where is the fun in that? This version uses a coconut flour crust or you can try our classic keto pie crust.
- Ready in under 40 minutes. 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!
No sugar and no grains are needed, but you’d never tell. The texture of the crust 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.
As mentioned earlier, you have the option to use a pre-made keto pie crust or a different option below. Both work and taste delicious. Here is what you’ll need:
For the pie crust
- Coconut flour. Sift the coconut flour to ensure there are no clumps throughout.
- Salt. Just a pinch to balance out the sweet ingredients.
- Powdered sugar substitute. Keto powdered sugar. The finer consistency mixes well for the crust.
- Eggs. room temperature eggs.
- Coconut oil. Measured in its melted state. You can also use unsalted butter.
For the pumpkin pie filling
- Pumpkin puree. Unsweetened pumpkin puree, not pumpkin pie filling.
- Milk of choice. I used unsweetened almond milk but any milk can be used.
- Pumpkin pie spice. The signature spices for the pie! If you don’t have any on hand, use a mix of cinnamon, nutmeg, and ginger.
- Keto maple syrup. Provides sweetness to the pie. Skip the expensive store bought kind and make your own syrup!
- Arrowroot powder. While arrowroot powder on its own is not keto friendly, the amount used to thicken the filling is so negligible, and will yield very little extra carbs.
How to make a keto pumpkin pie
Although there are 5 steps to making this low carb pumpkin pie recipe, it’s actually a very simple process and less than 5 minutes actual hands on time!
Ready to make a pie?
Step 1- Make the pie crust
Start by preparing the pie crust by blending together all the ingredients until smooth. Knead then roll out the dough and transfer it into a pie dish. Decorate the sides with a fork then refrigerate it.
Step 2- Make the pie filling
Next, place all your pie filling ingredients into a small saucepan and whisk together. Place over medium heat and stir regularly until it thickens and simmers.
Step 3- Blend the filling
Now, remove from the heat and let the mixture cool for two minutes. Using an immersion blender, blend the mixture very well until smooth. Let the mixture cool for five minutes.
Step 4- Bake the pie
Next, transfer the pie filling into the chilled crust and bake for 35-40 minutes, or until the crust is golden.
Step 5- Let the pie cool
Finally, remove the pumpkin pie from the oven and let it cool completely, before refrigerating for a further four hours to firm up.
Tips to make the best recipe
- Be sure to use a stick mixer or even a food processor to mix the pumpkin pie filling after it is taken off the stovetop. This ensures the filling is void of any clumps and bakes consistently.
- Let the pie cool at room temperature, before refrigerating, to ensure that the filling can set nicely.
- If you are serving this pie at an event or special occasion, you can prepare it up to 5 days in advance. Simply remove it from the refrigerator 30 minutes before serving.
- Dress up the pie with some whipped cream or some vanilla ice cream or coconut ice cream!
- To store: Pumpkin pie should always be stored in the refrigerator, completely covered. 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.
More pumpkin recipes to try
Frequently Asked Questions
If you make this pie without a crust, there are just 2.5 grams of carbs.
There are no grains or wheat in this recipe making it suitable for celiacs.
If you’d like to make the crust without eggs, try an egg substitute.
Keto Pumpkin Pie | Just Like The Real Thing
For the crust
For the pie crust
- Grease a 9-inch pie pan with oil and set aside.
- In a high speed blender or food processor, add all your ingredients and blend until combined and a crumbly dough remains.
- Using your hands, form a ball of dough and gently knead it until smooth. Using a rolling pin, roll out the dough until it is around half an inch thick. Transfer the dough onto the greased pie pan and gently press into place. If the dough starts to crumble, gently press it around the pie pan. Decorate the sides with a fork. Refrigerate.
For the pumpkin pie filling
- Place your pumpkin puree, milk, syrup, cinnamon and arrowroot powder in a small saucepan, and stir well, until combined. Turn the heat up to medium, and stir continuously, until it thickens and begins to simmer.
- Remove from the heat and transfer the filling into a large mixing bowl. Let cool for 2 minutes, before using a stick blender to blend well, until smooth and creamy. Let cool for 5 minutes.
Assembling and baking the pie
- Preheat the oven to 180C/350F.
- Transfer the pumpkin pie filling into the pie crust. Bake the pumpkin pie for 35-40 minutes, until the crust is golden.
- Remove the pie from the oven and let cool at room temperature completely. Once cool, refrigerate for the filling to firm up.