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Easy, Delicious & Only 8g Carbs

This Keto Pumpkin Pie is everything you love about the classic holiday dessert—smooth, creamy, spiced to perfection—but without all the carbs! With a buttery, low-carb crust and a rich, velvety filling, this pie will have everyone coming back for seconds (whether they’re keto or not). Trust me, you won’t miss the sugar! The best part? It’s incredibly easy to make, making it the perfect addition to your Thanksgiving table or any cozy fall gathering. If you’ve been craving a guilt-free way to enjoy this seasonal favorite, this recipe is about to become your new go-to.

Why You’ll Love This Recipe

Low-Carb & Sugar-Free – Enjoy all the fall flavors without the guilt!
Perfectly Spiced – The warm blend of cinnamon, nutmeg, and cloves makes every bite cozy.
Easy to Make – Simple ingredients, minimal effort, and a guaranteed crowd-pleaser.
Make-Ahead Friendly – Prep it in advance for stress-free holiday baking.
Rich and Creamy Texture – No one will believe it’s keto!
Customizable – Can be made dairy-free, nut-free, or crustless for different dietary needs.

Ingredients For Keto Pumpkin Pie

Here’s what you’ll need to make this delicious keto pumpkin pie:

For the Crust:

Almond Flour – A perfect low-carb alternative to traditional flour, giving the crust a slightly nutty flavor.
Butter – Adds richness and helps bind the crust together.
Sweetener – A keto-friendly option like erythritol or monk fruit balances flavors.
Egg – Holds the crust together for a perfect texture.
Vanilla Extract – Enhances the flavor with a hint of warmth.
Pinch of Salt – Brings out all the flavors in the crust.

For the Filling:

Pumpkin Purée – The star of the show! Be sure to use pure pumpkin, not pie filling.
Heavy Cream – Creates a silky, creamy texture. Can be substituted with coconut cream for a dairy-free option.
Eggs – Essential for binding the filling and creating a smooth custard.
Sweetener – A sugar-free option to keep it keto-friendly while adding just the right amount of sweetness.
Pumpkin Pie Spice – A cozy blend of cinnamon, nutmeg, ginger, and cloves that brings the fall flavors to life.
Vanilla Extract – Rounds out the flavors with a touch of warmth.
Salt – Enhances the flavors and balances the sweetness.

Full ingredient measurements are listed in the recipe card at the end of this article.

How to Make Keto Pumpkin Pie

Step 1: Prepare the Crust

Preheat your oven to 350°F. In a bowl, mix almond flour, melted butter, sweetener, egg, vanilla extract, and salt until a dough forms. Press the dough evenly into a pie pan, then bake for 10 minutes until lightly golden. Let it cool while you prepare the filling.

Step 2: Make the Pumpkin Filling

In a large bowl, whisk together pumpkin purée, heavy cream, eggs, sweetener, pumpkin pie spice, vanilla extract, and salt until smooth. Ensure there are no lumps for a perfectly creamy texture.

Step 3: Bake the Pie

Pour the filling into the cooled crust and bake at 350°F for 40-45 minutes, or until the center is just set. The pie should have a slight jiggle but not be liquid.

Step 4: Cool and Serve

Let the pie cool at room temperature before chilling in the fridge for at least 4 hours (overnight is even better). Serve with keto whipped cream and a sprinkle of cinnamon!

Pro Tips for Making Keto Pumpkin Pie

Don’t Overbake – The center should still have a slight jiggle when you take it out. It will set as it cools.
Use the Right Sweetener – Erythritol, monk fruit sweetener, or allulose work best for keto baking.
Chill for Best Texture – Refrigerating the pie helps the flavors develop and makes slicing easier.
Make It Dairy-Free – Swap heavy cream for coconut cream if needed.
Pre-Bake the Crust – This ensures the crust stays crisp and doesn’t get soggy from the filling.

How to Serve Keto Pumpkin Pie

This keto pumpkin pie is perfect for any holiday table! Here’s how to enjoy it:

Toppings – Add a dollop of keto whipped cream or a dusting of cinnamon.
With Coffee – Pair it with a hot cup of black coffee or keto-friendly latte.
A La Mode – Serve with a scoop of keto vanilla ice cream for an extra indulgence!
Nutty Crunch – Sprinkle crushed pecans or walnuts on top for added texture.

Make Ahead and Storage

Keto Pumpkin Pie Storing Leftovers

Cover and refrigerate the pie for up to 4 days. The flavors get even better as it sits!

Keto Pumpkin Pie Freezing

Wrap the pie tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Keto Pumpkin Pie Reheating

Enjoy cold or warm slices in the microwave for 10-15 seconds.

Keto Pumpkin Pie

Author: Janah Dalil
Total Time: 1 hours 10 minutes (including cooling and chilling time)
Yield: 8 servings
Diet: Gluten Free

Description

Indulge in a classic fall favorite with this Keto Pumpkin Pie, offering all the rich, spiced flavors you love, but without the excess carbs. This delightful dessert features a buttery almond flour crust filled with a creamy, perfectly spiced pumpkin filling, making it an ideal treat for those following a low-carb or ketogenic diet. Whether it’s for a festive gathering or a cozy night in, this pie is sure to satisfy your sweet tooth while keeping you on track.

Ingredients

For the Crust:

1 ½ cups almond flour
¼ cup unsalted butter, melted
2 tablespoons granulated erythritol or preferred keto-friendly sweetener
1 large egg
1 teaspoon vanilla extract
Pinch of salt

For the Filling:

1 ¾ cups pumpkin purée (ensure it’s pure pumpkin, not pie filling)
¾ cup heavy cream
2 large eggs
½ cup granulated erythritol or preferred keto-friendly sweetener
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
Pinch of salt

Instructions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine almond flour, melted butter, granulated sweetener, egg, vanilla extract, and a pinch of salt. Mix until a cohesive dough forms. Press the dough evenly into the bottom and up the sides of a 9-inch pie pan. Use a fork to prick the bottom of the crust to prevent bubbling. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool slightly.
Prepare the Filling: In a large bowl, whisk together the pumpkin purée, heavy cream, eggs, granulated sweetener, pumpkin pie spice, vanilla extract, and a pinch of salt until smooth and well combined. Ensure there are no lumps for a silky filling.
Assemble the Pie: Pour the pumpkin filling into the pre-baked crust, spreading it evenly.
Bake the Pie: Return the pie to the oven and bake at 350°F (175°C) for 40-50 minutes, or until the filling is set around the edges and the center has a slight jiggle. If the crust edges begin to brown too quickly, cover them with foil to prevent over-browning.
Cool and Serve: Once done, remove the pie from the oven and place it on a cooling rack. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set. Serve chilled or at room temperature, optionally topped with a dollop of sugar-free whipped cream

Notes

Sweetener Options: Feel free to use your preferred keto-friendly sweetener, such as monk fruit sweetener or stevia, adjusting the quantity to taste.
Dairy-Free Alternative: For a dairy-free version, substitute heavy cream with full-fat coconut milk and use coconut oil in place of butter for the crust.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The pie can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
Crust Variations: If you prefer a different crust, consider using pecan flour or a mixture of almond and coconut flours for a unique flavor and texture.
Spice Level: Adjust the amount of pumpkin pie spice according to your preference. Adding a pinch of ground cloves or nutmeg can enhance the flavor profile.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 3g
Sodium: 50mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 7g
Cholesterol: 97mg

Keywords: Keto pumpkin pie, low-carb pumpkin pie, sugar-free pumpkin pie, gluten-free pumpkin pie, almond flour crust

Want More Delicious Recipes?

Check out these other easy dessert recipes:

➡️Rich Banana Bread
➡️Southern Cornbread Beef Tallow
➡️Keto Brownies

FAQs About Keto Pumpkin Pie

Can I make this pie without a crust?
Yes! You can bake the pumpkin filling in a greased pie dish for a crustless version that’s even lower in carbs.

What’s the best keto-friendly sweetener for pumpkin pie?
Erythritol, monk fruit sweetener, or allulose work great without affecting texture or taste.

Can I use coconut flour instead of almond flour?
Coconut flour isn’t a 1:1 substitute—it absorbs more liquid. If using, adjust by adding more eggs and moisture.

How do I know when my pumpkin pie is done?
The edges should be firm, but the center should have a slight jiggle. It will fully set as it cools.