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Keto pumpkin pie pinterest

Keto Pumpkin Pie

This keto pumpkin pie delivers all the warm, spiced flavors and silky texture you crave while keeping net carbs under 5 grams per slice. Perfect for holiday gatherings or anytime you're craving a slice of autumn comfort, this recipe proves that following a ketogenic diet doesn't mean missing out on seasonal treats.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 285 kcal

Equipment

  • 9-inch Pie Dish
  • Mixer
  • Aluminum Foil or Pie Shield

Ingredients
  

For the Crust

  • 2 cups almond flour fine ground
  • 1/3 cup powdered erythritol or monk fruit sweetener
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup melted butter or coconut oil for dairy-free option
  • 1 teaspoon vanilla extract

For the Filling

  • 15 oz pure pumpkin puree not pumpkin pie mix
  • 3/4 cup heavy cream or full-fat coconut cream for dairy-free
  • 3 large eggs room temperature
  • 2/3 cup powdered erythritol or monk fruit sweetener
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Have all ingredients at room temperature for optimal blending.
  • In a medium bowl, combine almond flour, powdered sweetener, cinnamon, and salt. Stir in melted butter and vanilla until the mixture resembles wet sand.
  • Press firmly into a 9-inch pie dish, creating an even layer on the bottom and up the sides. Use the bottom of a measuring cup to compact the crust.
  • Bake the crust for 10-12 minutes until just beginning to turn golden at the edges. Remove from oven and let cool slightly while preparing the filling.
  • In a large bowl, whisk together pumpkin puree, heavy cream, eggs, sweetener, pumpkin pie spice, vanilla, and salt until completely smooth. A handheld mixer on low speed works wonderfully here.
  • Pour the filling mixture into the pre-baked crust. If the crust edges are browning too quickly, cover them with strips of aluminum foil or a pie shield.
  • Bake for 45-50 minutes, or until the center is almost set but still slightly jiggly (like gelatin).
  • Turn off the oven, crack the door open, and let the pie cool in the oven for 30 minutes. This gradual cooling prevents center cracks.
  • Remove from oven and cool completely on a wire rack before refrigerating for at least 2 hours or overnight.

Notes

Substitution Tips:
  • Coconut flour can replace almond flour (use 1/3 the amount and add an extra egg to the crust)
  • For a nut-free option, try sunflower seed flour in equal amounts to almond flour
  • Swerve, allulose, or other keto-friendly sweeteners work well in this recipe
Common Mistakes to Avoid:
  • Using pumpkin pie mix instead of pure pumpkin: The pre-sweetened mix contains up to 30g sugar per serving
  • Undermixing the filling: Insufficient mixing leads to an uneven texture; blend for at least 2 minutes
  • Overbaking: The center should still wobble slightly when done
  • Skipping the cooling period: The custard needs time to set; cutting too soon results in a runny center
  • Using granulated sweeteners: These don't dissolve properly in the filling; always use powdered versions
Storing Tips:
  • Refrigeration: Store covered in the refrigerator for up to 5 days
  • Freezing: Freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months
  • Thawing: Thaw overnight in the refrigerator for best texture restoration

Nutrition

Calories: 285kcalCarbohydrates: 8gProtein: 7gFat: 26gCholesterol: 95mgSodium: 210mgFiber: 3g
Keyword Keto, Pumpkin Pie, Low Carb Dessert, Sugar-Free Dessert, Ketogenic, Holiday Dessert
Tried this recipe?Let us know how it was!