Keto Pumpkin Pie

5 from 41 votes

Keto pumpkin pie is a simple and elegant low carb dessert perfect for the festive season! Made with grain free pie crust and a creamy pumpkin filling, no one will know its sugar free! 3 grams net carbs per serving. 

keto pumpkin pie

Keto Pumpkin Pie

We love our recipes using pumpkin puree. On current rotation, I’m loving no bake pumpkin cookies, pumpkin bars, and this keto pumpkin pie. 

Using pumpkins in all shapes and forms is the norm during the festive season. You start seeing the canned variety around August, which then only intensifies right up to Christmas day! I’ve been on the camp of using pumpkin puree year round. It’s versatile, low in carbs, and adds moisture to baked goods. Of course, the best use of pumpkin is in the classic pie! 

Is pumpkin pie keto? 

Traditional pumpkin pie is generally made with sugar and thickeners and contains a crust made of wheat flour. Because of that, classic pumpkin pie isn’t keto friendly or low in carbs. Each slice of pie typically yields around 40 grams of carbs per serving. Luckily, you can enjoy all the flavor and texture of the pie without the carbs! 

I’ve been meaning to share a keto pumpkin pie recipe for quite some time. It’s the essential part of any Thanksgiving spread and I firmly believe no one should miss out on this dessert classic, irrespective of whichever diet you follow! 

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 whipped cream. 

I hosted some friends for Friendsgiving last year and served this pie for dessert and NO ONE believed me when I told them it was low carb- It tasted like any good pumpkin pie out there!

Ingredients to make this recipe

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 substituteKeto 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 pureeUnsweetened 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 do you make a keto pumpkin pie? 

1. Prepare 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.

keto pie crust

2. Place all your pie filling ingredients into a small saucepan and whisk together. Place over medium heat and stir regularly until it thickens and begins to simmer.

keto pumpkin pie filling

3. 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

4. Transfer the pie filling into the chilled crust and bake for 35-40 minutes, or until the crust is golden.

uncooked keto pumpkin pie

5. 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 perfect pie

  • 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

Storing and freezing tips

  • 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.

low carb pumpkin pie

More keto pumpkin recipes to try

keto pumpkin pie

Keto Pumpkin Pie (EASY!)

This keto pumpkin pie is an easy and low carb take on the classic holiday dessert! Made with simple ingredients, you won't believe it is sugar free!
5 from 41 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 171kcal
Author: Arman

Ingredients

For the crust

For the pumpkin pie filling

Instructions

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.

Notes

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.
 

Nutrition

Serving: 1serving | Calories: 171kcal | Carbohydrates: 10g | Protein: 5g | Fat: 13g | Sodium: 168mg | Potassium: 128mg | Fiber: 7g | Vitamin A: 8341IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg | NET CARBS: 3g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    Comments

    19 thoughts on “Keto Pumpkin Pie

    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!!

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