Keto Pumpkin Pie
I have finally done it. Readers have asked me for a low carb pumpkin pie for years, and for years I kept setting the idea aside because I was afraid the result would taste like a compromise.
Then I needed one for a Keto Holiday Cookbook, so I stopped stalling and started testing. What came out of my oven is a custard style keto pumpkin pie with a tender keto pie crust and a silky smooth pumpkin filling.
It holds its own on the Thanksgiving table next to the classics, and I know you will love it too.
The filling is the part I am proudest of. It is lightly sweetened and gently spiced, so the pumpkin flavor leads instead of hiding behind a wall of sugar.
One reader told me it reminded her of the pie her grandmother made, and that is exactly the note I was chasing. This is also a recipe designed to be straightforward. There are no fancy techniques and no hard to find ingredients. If you can whisk and press, you can make this pie.
The recipe makes one 9 inch pie, which cuts into 10 slices. Prep takes about 15 minutes, and the oven handles the rest.
Plan on roughly 1 hour and 10 minutes from start to finish once you count both bakes and the cooling time between them.
You bake the crust at 325 degrees F for 10 minutes, then raise the heat to 350 degrees F and bake the filled pie for 35 to 45 minutes.
Because the crust is built on almond flour and the filling skips sugar entirely, this dessert is gluten free and sugar free.
Each slice comes in at 4.3 grams of net carbs, which means you can enjoy a real piece of holiday pie without stepping away from your keto or low carb goals. It is also one of the most forgiving pies I make.
Bake it a day ahead, chill it well, and slice with confidence.
If you are new to keto baking, start right here. This is the pie I hand to friends who tell me they could never give up their favorite holiday dessert. Every one of them has asked for the recipe before the plates were cleared.
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Why you’ll love this sugar free dessert
There is a lot to love about this pie, and most of it comes down to texture. The filling bakes into a rich custard with a melt in your mouth feel, the kind that makes you check the ingredient list twice because it does not seem possible without sugar.
- Silky custard filling. The pumpkin filling sets into a smooth custard with a melt in your mouth texture, never grainy and never watery. It slices cleanly once it has chilled.
- An easy press in crust. There is no rolling, no chilling, and no fighting with dough. You stir the almond flour crust together in one bowl and press it into the pie plate with your fingers. It bakes up tender and slightly crisp, and it is the crust readers ask about most.
- Classic pumpkin spice flavor. Cinnamon, ginger, and nutmeg do the heavy lifting here, so the pie tastes like the holiday dessert you remember rather than a diet version of it.
- Make ahead friendly. You can bake this pie a few days in advance, keep it chilled, and gently rewarm it in the oven before serving. That is a real gift on a busy holiday morning.
- Just 4.3 grams of net carbs per slice. The pie is sugar free and suited to keto and low carb diets, so a slice fits your day without a second thought.
Put all of that together and you get a dessert that earns its place on the holiday table, not one that apologizes for itself. I have served this pie to guests who do not follow a low carb diet at all, and nobody has ever guessed that the sugar was missing.
Ingredient Notes
Every ingredient in this pie has a job, and the choices below are the ones that give you a tender crust and a filling that sets without a single grain of sugar. Here is the full list, followed by the notes that matter most.
| Component | Ingredient | Amount |
|---|---|---|
| Crust | Almond flour | 1 ½ cups (168 g) |
| Crust | Granular erythritol sweetener | ¼ cup (50 g) |
| Crust | Salt | ¼ teaspoon |
| Crust | Butter, melted | ¼ cup (56.75 g) |
| Filling | Pumpkin puree, drained of excess moisture | 1 ⅓ cup (326.67 g) |
| Filling | Brown sugar replacement, erythritol based | ⅓ cup (66.67 g) |
| Filling | Powdered sweetener, erythritol or allulose | ¼ cup (47.5 g) |
| Filling | Large eggs | 2 |
| Filling | Large egg yolk | 1 |
| Filling | Heavy whipping cream | ½ cup (118.29 ml) |
| Filling | Pumpkin pie spice | 2 teaspoons |
| Filling | Vanilla extract | 1 teaspoon |
| Filling | Coconut flour | 1 tablespoon |
About the pumpkin puree. Thick puree is what you want here. Canned pumpkin is ideal, and it is worth reading the label to be sure you are buying plain puree and not pumpkin pie filling, which already contains sugar. If you make your own puree at home, strain it well to remove excess water. Wet puree makes a wet pie.
About the sweeteners. The crust and the filling use them differently. The crust calls for a granular erythritol sweetener, which is what helps it crisp. The filling uses a brown sugar replacement that is erythritol based for that deep, classic flavor, plus a powdered sweetener that can be erythritol or allulose.
About the cream and the coconut flour. Heavy whipping cream replaces the evaporated milk you would find in a traditional recipe, and it gives the filling a fluffy, decadent body. The single tablespoon of coconut flour absorbs moisture and helps the custard set, so please do not skip it. Butter, eggs, vanilla, and salt round out the list.
About the spice. Use a pre made pumpkin pie spice blend or mix your own with cinnamon, ginger, and nutmeg. Two teaspoons tastes classic to me without burying the pumpkin.
Overview: How to make Creamy Keto Pumpkin Pie
The process is simple, but the order matters. You make the crust first, bake it, let it cool completely, and only then mix and bake the filling. Here is the whole thing in two short groups of steps.
For the crust
- Preheat the oven to 325 degrees F and lightly grease a 9 inch glass or ceramic pie plate.
- In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough comes together and resembles coarse crumbs.
- Press the dough firmly with your fingers into the bottom and up the sides of the pan. Use a flat bottomed glass or measuring cup to even out the bottom, then prick all over with a fork.
- Bake for 10 minutes, then remove from the oven and let the crust cool completely before you add the filling.
For the filling
- Increase the oven heat to 350 degrees F.
- In a large bowl, whisk together the pumpkin puree and the sweeteners until well combined. Whisk in the eggs, egg yolk, cream, spices, and vanilla extract until smooth, then add the coconut flour and whisk until no lumps remain.
- Pour the mixture into the cooled pie crust. Bake for 35 to 45 minutes, until the edges of the filling are set but the center is still a little tacky to the touch.
- Remove the pie and let it cool completely, then refrigerate for at least 1 hour to firm up before slicing.
That is the entire method, and it is why I keep coming back to this recipe when the holidays get busy. If the center still looks a little soft when you pull the pie from the oven, that is exactly what you want. It finishes setting as it cools, and the refrigerator does the rest.
Tips for Success
These are the small habits that make the difference between a good pie and a great one. None of them take extra time, and all of them come straight from my own testing.
- Let the crust cool completely. A warm crust can soften too much once the filling goes in and the pie returns to the oven. Give it the time it needs so it firms and crisps.
- Using a different nut or seed flour? Other nut and seed flours work, but they are coarser. Add ½ teaspoon of xanthan gum to help the crust hold together.
- Watch the browning. If the crust browns too quickly while the filling is still unset, cover the pie with foil, shiny side up, and continue baking.
- Choose the right sweetener for the crust. The crust needs an erythritol based sweetener to crisp properly.
- Balance the sweetener in the filling. A brown sugar substitute gives the filling its classic flavor, and a little allulose or xylitol helps offset recrystallization. Do not use only allulose in the filling, because it browns too quickly and can take a long time to set.
Leftovers keep beautifully. Wrap the pie tightly and store it in the refrigerator for up to 4 days. For longer storage, freeze individual slices and thaw them in the refrigerator before serving.
Per slice, you are looking at 218 calories, 7.4 grams of carbohydrates, 3.1 grams of fiber, 5.9 grams of protein, and 18.3 grams of fat. Subtract the fiber from the carbohydrates and you land on 4.3 grams of net carbs.
A cold crust, a cooled filling, and a full hour in the refrigerator. Those three habits are what turn a soft custard into clean, bakery style slices.
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FAQs
How many carbs are in keto pumpkin pie?
A serving of keto pumpkin pie contains 7.4 grams of carbohydrates and 3.1 grams of fiber, resulting in only 4.3 grams of net carbs per slice. This low net carb count makes it a suitable dessert for those following a ketogenic or low-carb lifestyle, especially during the holiday season.
Can I make keto pumpkin pie with coconut flour instead of almond flour in the crust?
No, this recipe uses an almond flour crust, and coconut flour is not a direct substitute due to its high absorbency. Coconut flour requires much less volume and alters the fat-to-flour ratio; using it in place of almond flour would produce a dry, crumbly crust. If you need a nut-free alternative, consider sunflower seed flour or pumpkin seed flour instead.
What sweetener is best for keto pumpkin pie?
A combination of granular erythritol sweetener and powdered sweetener works best for keto pumpkin pie, as used in this recipe. Using a blend of erythritol and allulose helps prevent a grainy texture and provides the bulk and browning needed for a traditional appearance. The recipe uses a brown sugar replacement that is erythritol based for depth of flavor.
Can I make keto pumpkin pie in advance?
Yes, keto pumpkin pie is an excellent make-ahead dessert. You can prepare the baked crust several days ahead and store it at room temperature, or freeze it for longer storage. The fully baked pie can be made 1 to 2 days before serving and stored in the refrigerator, allowing the custard to fully set for the best texture.
Keto Pumpkin Pie
- Total Time: 70 min
- Yield: 1 9-inch pie 1x
Description
Keto Pumpkin Pie I have finally done it. Readers have asked me for a low carb pumpkin pie for years, and for years I kept setting the idea aside because I was afraid the result would taste like a compromise.
Ingredients
Crust
1 ½ cups (168 g) almond flour
¼ cup (50 g) granular erythritol sweetener
¼ teaspoon salt
¼ cup (56.75 g) butter, melted
Filling
1 ⅓ cup (326.67 g) pumpkin puree, drained of excess moisture
⅓ cup (66.67 g) brown sugar replacement, erythritol based
¼ cup (47.5 g) powdered sweetener, Can be erythritol or allulose
2 large eggs
1 large egg yolk
½ cup (118.29 ml) heavy whipping cream
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 tablespoon coconut flour
Instructions
Crust
1-Preheat the oven to 325ºF and lightly: Preheat the oven to 325ºF and lightly grease a 9-inch glass or ceramic pie plate.
2-In a medium bowl, whisk together the: In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough comes together and resembles coarse crumbs.
3-Press firmly with your fingers into the: Press firmly with your fingers into the bottom and up the sides of the pan. Use a flat bottomed glass or measuring cup to even out the bottom. Prick all over with a fork.
4-Bake 10 minutes, then remove and let: Bake 10 minutes, then remove and let cool completely before adding the filling.
Filling
5-Increase the oven heat to 350ºF: Increase the oven heat to 350ºF.
6-In a large bowl, whisk together the: In a large bowl, whisk together the pumpkin puree and sweeteners until well combined. Whisk in the eggs, egg yolk, cream, spices, and extract until smooth. Add the coconut flour and whisk until no lumps remain.
7-Pour the mixture into the cooled pie: Pour the mixture into the cooled pie crust. Bake 35 to 45 minutes, until the edges of the filling are set but the center is still a little tacky to the touch.
8-Remove and let cool completely, then refrigerate: Remove and let cool completely, then refrigerate for at least 1 hour to firm up.
- Prep Time: 15 min
- Cook Time: 55 min
- Method: bake
Nutrition
- Serving Size: 1 slice
- Calories: 218kcal
- Fat: 18.3g
- Carbohydrates: 7.4g
- Fiber: 3.1g
- Protein: 5.9g
Keywords: Keto Pumpkin Pie