Keto Pumpkin Pie

by Arman Liew

published on Aug 19, 2024

34 comments

5 from 187 votes
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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.

keto pumpkin pie.

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
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make keto pumpkin pie
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More keto pumpkin desserts
  8. Keto Pumpkin Pie (Recipe Card)

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. 
keto pumpkin pie with whipped cream and chopped pecans on top.

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.

bowl of pie crust dough.

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.

pie crust in pie dish.

Step 2- Blind bake. Transfer the crust into a 9-inch pie pan and bake until golden.

pumpkin filling for pie.

Step 3- Make the filling. Whisk together the filling ingredients until smooth. 

un-baked pie.

Step 4- Transfer the filling to the par-baked crust. Spread it out evenly on top.

oven ready pie.

Step 5- Bake the pie for 50 minutes or until the filling has set.

baked low carb pumpkin pie.

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.

low carb pumpkin pie.

Frequently asked questions

Can I make this crustless?

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.

Is this gluten-free?

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

More keto pumpkin desserts

keto pumpkin pie recipe.

Keto Pumpkin Pie

5 from 187 votes
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!
Servings: 12 servings
Prep: 5 minutes
Cook: 55 minutes
Total: 1 hour
Rate This Recipe Print

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

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.
    bowl of pie crust dough.
  • 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.
    pie crust in pie dish.
  • 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.
    pumpkin filling for pie.
  • Pour the pumpkin filling into the pre-baked crust, spreading it out evenly.
    un-baked pie.
  • 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

* Or 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves.
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: 1servingCalories: 171kcalCarbohydrates: 10gProtein: 5gFat: 13gSodium: 168mgPotassium: 128mgFiber: 7gVitamin A: 8341IUVitamin C: 2mgCalcium: 71mgIron: 1mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally updated September 2023, updated and republished August 2024

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.

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5 from 187 votes (176 ratings without comment)

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Comments

  3. 5 stars
    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.

    Reply

  4. 5 stars
    Uu great that I have coconut flour at home! Also, what is “sugar free powdered sugar”? Where to buy it?

    Reply

  6. 5 stars
    This is the best low carb pumpkin pie recipe I’ve ever made- it’s so creamy and the keto pie crust is perfect.

    Reply

  9. 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)?

    Reply

  11. 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.

    Reply

  12. 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.

    Reply

  13. 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!!

    Reply

  14. 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.

    Reply

  21. 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 😊

    Reply

  23. 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?

    Reply