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
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 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 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.
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.
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.
4. Transfer the pie filling into the chilled crust and bake for 35-40 minutes, or until the crust is golden.
5. 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 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.
More keto pumpkin recipes to try
Keto Pumpkin Pie (EASY!)
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.