Keto Pumpkin Pie


5 from 145 votes
Jump to RecipeRate

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!

keto pumpkin pie.

Who said being on a low carb diet prevents you from enjoying the holiday season?

Not me!

There are tons of fabulous low carb desserts you can enjoy come Thanksgiving and Christmas. These include the must-make keto pecan pie, keto apple pie, and a classic keto pumpkin pie. 

Table of Contents
  1. Why this recipe works
  2. Is pumpkin keto friendly? 
  3. Ingredients needed
  4. How to make a keto pumpkin pie
  5. Tips to make the best recipe
  6. Storage instructions
  7. More low carb pumpkin desserts to try
  8. Frequently Asked Questions
  9. BEST Keto Pumpkin Pie

Why this recipe works

  • Made with a real pie crust. Sure, you could make a crustless pumpkin pie but where is the fun in that? Although the crust may be carb-free, it tastes like the real thing.
  • 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! 
  • 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

Is pumpkin keto friendly? 

Although some may assume pumpkins are a starchy vegetable, they are a fantastic food on a low carb diet. Each cup of pumpkin puree has just 40 calories and 3 grams of net carbs. You just have to ensure you aren’t using pumpkin pie filling but pure pumpkin! 

Ingredients needed

As mentioned earlier, you can use a pre-made keto pie crust or a different option below. Both work and taste delicious. Here is what you’ll need: 


  • 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. Also known as Keto powdered sugar. The finer consistency mixes well with the crust. 
  • Eggs. room temperature eggs. 
  • Coconut oil. Measured in its melted state. You can also use unsalted butter. 


  • 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. 
  • Sugar free 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 low in carbs, the amount used to thicken the filling is negligible and will yield very little extra carbs. 

How to make a keto pumpkin pie

This recipe for a low carb pumpkin pie is deceptively easy to make and bakes in under an hour!

Make the pie crust: Start preparing the pie crust by blending 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.

keto pie crust

Make the pie filling: Place all your ingredients into a small saucepan and whisk together. Place over medium heat and stir regularly until it thickens and simmers.

keto pumpkin pie filling

Blend the filling: 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. 

blended pumpkin pie filling

Bake the pie: Next, transfer the pie filling to the chilled crust and bake for 35-40 minutes or until the crust is golden.

uncooked keto pumpkin pie

Cool and slice: Finally, remove the pumpkin pie from the oven and let it cool completely, before refrigerating for a further four hours to firm up. 

sugar free pumpkin pie

Tips to make the best recipe

  • Be sure to use a stick mixer or a food processor to mix the pumpkin pie filling after it is removed from the stovetop. This ensures the filling is void of any clumps and bakes consistently.
  • Let the pie cool at room temperature before refrigerating it 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 low carb custard.

Storage instructions

To store: Pumpkin pie should always be stored in the refrigerator, 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.

low carb pumpkin pie.

More low carb pumpkin desserts to try

Frequently Asked Questions

How many carbs are in a crustless pumpkin pie?

If you make this pie without a crust, there are just 2.5 grams of carbs.

Is this gluten free?

There are no grains or wheat in this recipe making it suitable for celiacs.

Can I make this without eggs?

If you’d like to make the crust without eggs, try an egg substitute.

keto pumpkin pie recipe.

BEST Keto Pumpkin Pie

5 from 145 votes
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!
Servings: 8 slices
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes


For the crust

For the pumpkin pie filling


  • 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.
  • 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.
  • 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.


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.


Serving: 1servingCalories: 171kcalCarbohydrates: 10gProtein: 5gFat: 13gSodium: 168mgPotassium: 128mgFiber: 7gVitamin A: 8341IUVitamin C: 2mgCalcium: 71mgIron: 1mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. At the very top, just under the title, you say that it is an almond flour crust and then the recipe is for a coconut flour crust?

  2. Hi Arman. If one slice of pie has 9 grams carbohydrate: a) how many slices to a whole pie? and b) what does “net carbs 3 grams” mean? Thanks 😊

  3. I used Cornstarch – while not exactly Keto, it adds a negligible amount of carbs when spread across a whole Pie, and in my case I wasn’t going for strictly Keto, but low-carb.

  4. Hi! So I tried this recipe and like all your recipes Arman, I’m in love with the fact that you like even Keto to taste like *real* food!! (I know it’s all real, but some things just taste *wrong* – like saying mashed Cauliflower tastes “just like” mashed potatoes…no, they don’t…)
    So I made this for my daughter’s birthday as she’s having stomach issues, her husband is Type 1 diabetic, and it was the Friday before my bariatric surgery! I forgot to whiz it with the immersion blender because I was rushing (I was also making keto Chicken Parmesan,)I hadn’t made your maple syrup yet, so I kind winged it with monk fruit, Truvia and maple extract (which worked pretty decently) and it never really made it to the refrigerator because the rest of the family wanted desert and it had made the house small wonderful!
    I also discovered that *someone* (no one is admitting fault,) broke my pie plate, so it went in a small springform pan.
    I grew up on homemade pumpkin pie – My grandmother came across the country in a covered wagon as a very small girl, and learned to cook before packaged foods were a thing, and despised most packaged food. Pumpkin pie was *grudgingly* made with canned pumpkin. Thankfully for this recipe I had some wet-pack homemade pumpkin I defrosted.
    The results were outstanding! Flaky shortbread-esque crust that my family couldn’t believe was low-carb, none of the picky eaters (the kids and her husband) turned up their noses to it, and my husband is excited he can still have it after my surgery!
    All around another fabulous recipe, and if you’re game, one item on my bucket list has always been to go to Australia, but now it has “Meet Armin while there” penciled in!!!
    Love from Arizona, USA!!

  5. 5 stars
    This is a really good crust! I kept my grandmother’s recipe for the pumpkin filling but used this for the crust. I asked my family if they thought it was comparable the the usual crust and it passed with flying colors! With the coconut flour you can kind of taste it, but only added just a hint that went well with the pumpkin. I’m going to try adding processed pecans to the crust next time and just pressing the crust into the dish like a graham cracker crust, we’ll see how it goes. This crust even held up to one of my boys, going out the door, taking a slice in his hand and it didn’t fall apart.

  6. 5 stars
    The pie looks amazing. Can you do the fast pre-bake of the crust. Bake 10 minutes after chilling then add in the pie filling and bake? I am thinking of using the pie crust for other recipes too.

  7. Just to confirm. Use the cinnamon listed plus 1/2 tsp of pumpkin spice? Include the spice with all filling ingredients from step 1?

    Have you tried this with your other pie crust (almond flour)?