This Keto Pumpkin Pie is made with a gluten free pie crust with a delicious sugar free, low carb pumpkin custard filling. It has all the flavors of a traditional pumpkin pie and is perfect if you need a healthy sugar free and paleo-friendly dessert for the Thanksgiving holidays!
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Updated September 2020
Keto Pumpkin Pie Recipe
Looking for the best keto pies for fall? Pecan Pie and Pumpkin Pie are by far our favorite keto desserts for Thanksgiving. Pumpkin recipes like pumpkin bars, pumpkin cake and of course pumpkin pie are a year round favorite but especially during the months of October, November. These cozy and comforting desserts are filled with warm spices and are a staple for all fall and winter parties.
Why we love this keto recipe
Our keto pumpkin pie recipe has been in the works for a long time coming and is perfect if you’re looking for a low carb pie recipe. This paleo pumpkin pie has a flaky and buttery pie crust with a deliciously creamy and perfectly spiced pumpkin custard filling.
This is the perfect keto pumpkin pie and ticks off all the boxes of what the best pumpkin pie should be for my picky family. It’s incredibly delicious, completely sugar free, gluten free and fits into a paleo, or sugar free low carb keto diet. It can also easily be made dairy-free by swapping out the ghee with vegan butter.
Ingredients for Sugar Free Pumpkin Pie
Classic pumpkin pie recipes are typically made with a combination of all purpose flour, brown sugar, evaporated milk, butter and heavy cream. Since we wanted to keep this low carb pumpkin pie grain-free, you’re going to need:
For the Keto Pie Crust
For a flaky yet buttery crust, we use a blend of grass-fed butter (use butter-flavored ghee for true Paleo) and coconut oil while the egg helps to bind it together.
I also like to add a pinch of salt along with powdered monk fruit for some flavor and sweetness. Leave out the sweetener if you plan on using the crust for savory pies.
- Ghee: You’ll need some softened ghee or refined coconut oil. Use vegan butter for dairy-free.
- Powdered monk fruit sweetener: we use Lakanto powdered monk fruit but you can also use another powdered sweetener you like such as powdered swerve or powdered erithritol
- Vanilla Extract & a pinch of salt: adds flavor and makes these extra delicious
- Super fine blanched almond flour: our favorite paleo and low carb flour to use in place of all purpose flour
- Coconut flour – another gluten-free flour that helps to provide the right structure. We have not tested with any other flour combination for this bread recipe, but you may try subbing with tapioca flour or arrowroot starch if you don’t have any coconut flour on hand.
- Egg – helps bind the ingredients together
For the Dairy-Free Pie Filling
For the deliciously smooth and creamy custard filling, you’re going to blend all the ingredients in a blender until nice and creamy.
- Pumpkin Puree: (be sure to use pure sugar free canned pumpkin puree or homemade fresh pumpkin puree by roasting your own sugar pumpkins. Be sure not to use canned pumpkin pie filling which has added sweeteners and fillers otherwise, it will change the taste and texture of your paleo pumpkin bars.
- Coconut Cream: You could also use the thick part of full-fat canned coconut milk.
- Pumpkin Seed Butter: adds a nice nutty flavor and helps the filling set. Be sure to use fresh drippy pumpkin seed butter and not near the bottom of the jar. You can also sub with another nut butter like almond butter or cashew butter.
- Powdered monk fruit sweetener: we use Lakanto powdered monk fruit but you can also use another powdered sweetener you like such as powdered swerve or powdered erithritol
- Vanilla Extract and Fine Grain Sea Salt: balances out the sweetness and adds amazing flavor.
- Pumpkin Pie Spice: If you don’t have homemade pumpkin pie spice, combine cinnamon, nutmeg, cloves and ginger.
- Ground Cinnamon
- Eggs: binds the ingredients together and helps the pumpkin filling rise. We have not tried using chia eggs or flax eggs to make this pumpkin pie bars vegan but would love to hear if you do. Be sure to bring your eggs to room temperature.
How to make Keto Pie Crust
- MAKE THE PIE DOUGH: Combine the almond flour, coconut flour, maple sugar, salt, butter (or ghee) and coconut oil in a food processor and pulse / process until the texture resembles thick coarse crumbs. Add the egg, then pulse again, until dough forms and comes together.
- CHILL PIE DOUGH: Gather the dough into a ball and wrap in plastic wrap. Chill dough ball in refrigerator for at least 15 minutes or up to 2 days.
- ROLL OUT PALEO PIE DOUGH: Once the dough is ready, roll between two sheets of parchment paper into a large circle big enough to cover a regular 9-inch pie dish.
- SHAPE THE LOW CARB PIE CRUST: Lay over the pie dish and press into the bottom and the sides of the pan. Trim & flute edges and use any leftovers for cutting out festive shapes, if desired.
- PARBAKE THE CRUST: Carefully pierce holes in the surface using a fork to prevent bubbling and place the pan in the freezer while you preheat the oven and you’re ready to prepare the filling.
How to make Keto Pumpkin Pie
Be sure to read the step-by-step instructions and watch the video to see how easy this is to make.
- BAKE THE LOW CARB PIE CRUST: Preheat oven to 375°F. Remove pie pan from the refrigerator and par-bake the crust for 8 minutes or until very light golden brown around the edges.
MAKE THE PUMPKIN PIE FILLING: Add all the ingredients for the filling and blend until smooth and combined. Pour and spread the filling into the par-baked pie crust.
- COVER CRUST: Cover the crust edges with a pie shield or aluminum foil to prevent burning. Bake for 35-45 minutes or until center is nearly set (still a bit jiggly) and crust is deep golden brown.
- COOL PIE: Allow to cool completely at room temperature for at least 2 hours. Top with coconut whipped cream and a sprinkle of cinnamon, if desired. If making ahead, wrap and store in the refrigerator for up to 2 days.
Tips for success for the best pumpkin pie
- Chill your pie dough before rolling
- Parbake the crust
- Bring your eggs to room temperature for the filling
- Measure your flours properly using the spoon and scoop method
- Allow the pie to cool completely before serving
Frequently Asked Questions
How to store Pumpkin Pie
Allow your pumpkin pie to cool to room temperature, this might take about 2 hours. Then store in the fridge, loosely covered in the fridge for 2 hours or up to 3 days.
Can you freeze Paleo Pumpkin Pie
Great news, you can freeze this paleo pumpkin pie if you don’t plan on eating it right away.
Allow your pie to cool to room temperature. Then tightly wrap the cooled pie with several layers of plastic wrap. Wrap in a layer of aluminum foil or store in a large resealable zip-top bag to prevent freezer burn.
Store in the freezer for up to 3 months.
How to thaw pumpkin pie
Remove your frozen pumpkin pie from the freezer and store in the fridge the night before to thaw. Thawing at room temperature will cause your pie to become soggy.
To reheat
Once thawed, reheat the pumpkin pie in a preheated oven at 325 for 10-15 minutes or until warm. Or cut a slice and reheat either in your air fryer at 325 for 2-3 minutes or on a microwave-safe plate in the microwave for 1 minute at medium heat.
Is pumpkin pie keto?
Classic Pumpkin Pie is typically high in carbs since it is made with all purpose flour and granulated sugar. This low carb pumpkin pie recipe uses almond flour, coconut flour and monkfruit sweetener. Completely sugar free, gluten free and perfect if you need low carb recipes for your next holiday dessert table.
The nutritional info is:
- 232 calories
- 7g protein
- 4g NET Carbs per serving (6g Total Carbs – 2g Fiber)
- 21g fat
- 2g Sugar
So is pumpkin pie vegan?
Pumpkin Pie is not usually vegan but if you want, you can try swapping the butter with ghee or a vegan friendly butter substitute and use an egg substitute instead. This recipe was not tested using these substitutes so your results will vary.
Can I use another sweetener?
Lakanto monkfruit sweetener is my preferred low carb sweetener of choice and the one I used to test out this recipe. If you can’t find it, you can try using powdered erythritol or Swerve if that’s what you like or have on hand. Note that you may have to adjust the amount to suit your taste.
If you want a paleo sweetener, try switching out the powdered monk fruit with coconut sugar or maple syrup. Adjust amount to your liking.
More keto recipes:
More low carb pumpkin recipes:
Pumpkin Waffles – Low Carb, Paleo
Keto Pumpkin Pie - A delicious low carb pumpkin pie recipe with all the delicious flavors of a traditional pumpkin pie. Made with a flaky and buttery crust with a smooth and creamy Paleo-friendly custard filling with cozy fall spices.
- 1 3/4 cups super fine blanched almond flour , plus more as needed
- 3 tablespoons coconut flour
- 2 teaspoons powdered monk fruit sweetener
- 1/2 tsp fine grain sea salt
- 1/3 cup cold grass-fed butter , (can sub with ghee for strict Paleo)
- 2 tablespoons coconut oil
- 1 large egg
- 1 15 oz canned pumpkin or pure pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup canned coconut cream
- 2 tablespoons pumpkin seed butter , (can also sub with almond butter)
- 1/3 cup powdered monk fruit sweetener , (or more if you like it sweeter - can also sub with powdered erythritol if NOT paleo)
- 1 1/2 teaspoons pure vanilla extract
- ¼ teaspoon fine grain sea salt
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 2 large eggs , ROOM TEMPERATURE is ESSENTIAL
- Combine almond flour, coconut flour, powdered monk fruit, salt, butter and coconut oil in a food processor and pulse / process until large pea sized crumbs appear. Add the egg, then pulse again, until dough forms and comes together. Add more flour (1-2 tablespoons at a time) as needed, if pie dough seems too sticky.
- Gather the dough into a ball and wrap in plastic wrap. Chill dough ball in refrigerator for at least 15 minutes, or up to 2 days.
- Once the dough is ready, roll between two sheets of parchment paper into a large circle big enough to cover a regular 9-inch pie dish.
- Lay over the pie dish and press into the bottom and the sides of the pan. Trim & flute edges and use any leftovers for cutting out festive shapes, if desired. Carefully pierce holes in the surface using a fork to prevent bubbling and place the pan in the freezer while you preheat the oven and you're ready to prepare the filling.
Preheat the oven to 375°F. Remove the pie pan from the refrigerator and par-bake the crust for 8-12 minutes or until very light golden brown around the edges.
Add all the ingredients for the filling into a blender and blend until smooth and combined. Pour and spread the filling into the par-baked pie crust.
- Cover the crust edges with a pie shield or aluminum foil to prevent burning. Bake for 35-45 minutes or until center is nearly set (still a bit jiggly) and crust is deep golden brown.
- Allow to cool completely at room temperature for at least 2 hours. Top with coconut whipped cream and a sprinkle of cinnamon, if desired. If making ahead, wrap and store in the refrigerator for up to 2 days.
Recipe Video
Did you try this recipe?
Helen -
This was amazing! Thank you! My entire family loved it!