This Keto Pumpkin Pie is made with a flaky low carb almond flour crust and a creamy sugar-free pumpkin custard filling. It has all the flavors of a traditional pumpkin pie, without all the carbs, and is perfect if you need a healthy keto dessert for Thanksgiving or any holiday dinner!
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Updated November 2023
Keto Pumpkin Pie Recipe
Looking for the best keto dessert for fall? This Keto Pumpkin Pie offers all the rich and cozy flavors of a traditional pumpkin pie, with a low-carb twist that won’t break your dietary goals. It has a flaky and buttery low carb pie crust with a deliciously creamy and perfectly spiced pumpkin custard filling.
This low carb pumpkin pie recipe checks off all the boxes of what the best pumpkin pie should be and is sure to be a hit with all your family and friends for the holidays. It’s incredibly delicious, completely sugar-free, gluten free and can easily be made dairy-free and paleo with just a simple swap.
Ingredients You’ll Need
For the Low Carb Crust:
- Super Fine Blanched Almond Flour: This keto-friendly flour forms the base of our crust and provides a nutty, rich flavor.
- Coconut Flour: Adds texture and helps bind the crust ingredients together.
- Powdered Monk Fruit Sweetener: A natural, low-carb sweetener that won’t spike your blood sugar.
- Fine Grain Sea Salt: Enhances the overall flavor of the crust.
- Cold Vegan Butter: Provides a buttery texture and richness. You can also use ghee or cold grass-fed butter if you’re not dairy-free.
- Coconut Oil: Adds moisture and a subtle coconut aroma.
- Large Egg: Acts as a binding agent to bring the crust together.
Keto Pumpkin Pie Filling:
- Pumpkin Puree: You can use canned pumpkin or fresh homemade pumpkin puree. Ensure it’s not pumpkin pie filling; we want the real deal.
- Canned Coconut Cream: Offers creaminess while keeping the recipe dairy-free.
- Pumpkin Seed Butter: For added depth of flavor and creaminess; you can also substitute with your preferred nut butter or seed butter.
- Powdered Sweetener: To sweeten the filling without the sugar. Use the sweetener of your choice.
- Pure Vanilla Extract: Enhances the pumpkin spice flavor with a hint of vanilla.
- Fine Sea Salt: Balances the sweetness and enhances the overall taste.
- Keto Pumpkin Pie Spice: A quintessential fall spice blend. If you don’t have homemade pumpkin pie spice, combine cinnamon, nutmeg, cloves and ginger.
- Cinnamon: Adds an extra layer of warmth and flavor.
- Large Eggs (Room Temperature): These are essential for achieving the perfect texture in your filling.
Instructions: How to make Keto Pumpkin Pie
Make the Crust:
- Mix Dry Ingredients: Combine almond flour, coconut flour, powdered sweetener, and salt in a food processor.
- Add Fats: Add vegan butter and coconut oil to the mixture.
- Blend and Bind: Pulse until the mixture forms pea-sized crumbs, then add a large egg and pulse until a dough forms. Adjust with more almond flour if it’s too sticky.
Rolling out the Dough
- Chill the Dough: Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes (or up to 2 days).
- Roll Out the Dough: Roll the chilled dough between parchment paper into a circle large enough to cover a 9-inch pie dish.
- Line the Pie Dish: Lay the dough in the pie dish, press it into the bottom and sides, and trim the edges. Pierce the surface with a fork and freeze.
Filling Preparation:
- Preheat the Oven: Set the oven to 375°F.
- Par-Bake the Crust: Remove the crust from the freezer and bake for 8-12 minutes, or until it’s lightly golden around the edges.
- Blend the Filling: In a blender, combine pumpkin puree, coconut cream, nut or seed butter, sweetener, vanilla extract, salt, pumpkin pie spice, cinnamon, and room temperature eggs. Blend until smooth.
- Pour the Filling: Pour the blended filling into the par-baked pie crust.
- Protect the Crust Edges: Cover the crust edges with a pie shield or aluminum foil to prevent burning.
Bake and Serve
- Bake the Pie: Bake for 35-45 minutes until the center is almost set and the crust is golden brown.
- Cool the Pie: Allow the pie to cool at room temperature for at least 2 hours.
- Serve and Store: Top with coconut whipped cream and cinnamon. Store in the refrigerator for up to 2 days or freeze for longer storage.
Tips for making the Best Pumpkin Pie
- Flours: Measure your flours properly using the spoon and scoop method.
- Eggs: Ensure your eggs are at room temperature for the filling to achieve the right texture.
- Dough: Chill your pie dough before rolling.
- Crust: Don’t skip the step of par-baking the crust; it ensures a crisp, well-cooked bottom.
- Pie Shield: Use a pie shield or foil to protect the crust edges from over-browning.
- Cooling: Allow the pie to cool completely before serving.
Storage and Freezer Instructions:
- Refrigeration: Allow your dairy-free 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.
- Freezer: For longer storage, allow this freezer-friendly keto 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.
- Thaw: 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.
- Reheating: 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.
Make-ahead
You can make this pie ahead of time and store in it in the refrigerator for up to 2 days. For longer storage, you can freeze it and thaw it in the refrigerator when ready to serve.
Serving Suggestions:
When serving Keto Pumpkin Pie, consider these suggestions to enhance your dessert experience and make it even more enjoyable:
- Coconut Whipped Cream: Top each slice with a generous dollop of coconut whipped cream. The creamy, dairy-free topping complements the pumpkin pie’s flavors beautifully.
- Cinnamon Dusting: Sprinkle a pinch of ground cinnamon over the pie or the plate before serving. It adds a pop of warm spice and a delightful aroma.
- Fresh Berries: A side of fresh berries, like raspberries or blueberries, offers a refreshing and slightly tart contrast to the sweet and spiced pie.
- Sugar-Free Caramel Drizzle: Drizzle a sugar-free caramel sauce over each slice for an extra layer of indulgence and a sweet, sticky touch.
- Nuts and Seeds: Garnish with toasted pumpkin seeds, chopped pecans, or walnuts. They provide a pleasant crunch and a nutty flavor that pairs well with the creamy filling.
- Mint Leaves: Add a few fresh mint leaves to the plate as a vibrant and aromatic garnish. It’s a visually appealing touch.
- Coffee or Tea: Serve with a cup of hot tea, matcha latte, pumpkin cream cold brew coffee, espresso, or a warm herbal tea to complement the sweetness of the pie.
- Cheese Pairing: For a unique twist, pair the pie with a selection of keto-friendly cheeses like brie, cheddar, or goat cheese. The savory cheeses contrast beautifully with the sweet pie.
- Keto-friendly Ice Cream: A scoop of sugar-free vegan vanilla, cinnamon, or caramel-flavored ice cream is a classic and satisfying accompaniment.
- Mini Parfaits: Create individual dessert parfaits by layering the pumpkin pie filling with sugar-free whipped cream and nuts in small glasses for a charming and portion-controlled presentation.
- Cocoa Powder: Lightly dust the pie or plate with unsweetened cocoa powder for a subtle chocolatey twist.
Pumpkin Pie Variations and Substitutions:
Here are some tasty and creative ideas for customizing and substituting ingredients in pumpkin pie:c
- Pecan Crust: Instead of an almond flour crust, try a pecan crust. Replace the almond flour with ground pecans for a rich and nutty base.
- Maple Glaze: Create a sugar-free maple glaze to drizzle over the pie for a hint of maple flavor and added sweetness.
- Pumpkin Seeds: Sprinkle toasted pumpkin seeds on top of the pie for a delightful crunch and a nod to the pumpkin theme.
- Cocoa Powder: Mix a tablespoon of unsweetened cocoa powder into the filling for a pumpkin-chocolate twist.
- Nutty Topping: Make a nutty crumble topping with a mixture of chopped nuts, coconut oil, and a sweetener of your choice. Sprinkle it over the pie before baking for added texture and flavor.
- Candied Pecans: Decorate the top with sugar-free candied pecans for an elegant and sweet touch.
- Cream Cheese Swirl: Create a cream cheese swirl by dropping spoonfuls of a keto-friendly cream cheese mixture on top of the pumpkin filling before baking. Swirl it with a knife for a marbled effect.
- Citrus Zest: Add a burst of freshness by grating the zest of an orange or lemon into the filling to complement the pumpkin spice.
- Chai Spice: Substitute the pumpkin pie spice with chai spice for a unique and spiced chai-flavored pumpkin pie.
- Pumpkin Parfait: Layer the pumpkin pie filling with sugar-free whipped cream and chopped nuts in parfait glasses for a fun and elegant dessert presentation.
- Mini Pumpkin Pies: Make mini individual-sized pumpkin pies using a muffin tin for a cute and portion-controlled dessert.
- Keto-friendly Graham Cracker Crust: Create a keto-friendly graham cracker crust by using almond flour, crushed sugar-free graham crackers.
Frequently Asked Questions (FAQs)
1. Is this Keto Pumpkin Pie suitable for a low-carb diet?
- Yes, this Ketogenic Pumpkin Pie is perfect for a low-carb diet as it uses almond flour and a low-carb sweetener to reduce the carb content typically found in traditional pumpkin pie recipes. 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.
2. How many carbs are in this pumpkin pie?
The nutritional info for one slice of this keto pumpkin pie recipe is:
- 232 calories
- 7g protein
- 4g NET Carbs per serving (6g Total Carbs – 2g Fiber)
- 21g fat
- 2g Sugar
3. What is powdered monk fruit sweetener, and where can I find it?
- Powdered monk fruit sweetener is a natural, low-carb sweetener. You can typically find it in health food stores, some grocery stores, or online retailers.
4. Can I substitute the coconut cream with something else?
- If you can’t use coconut cream, you can try using heavy cream if you’re not following a dairy-free diet. Alternatively, you can experiment with other non-dairy milk alternatives like almond or cashew cream.
5. What’s the purpose of par-baking the crust?
- Par-baking the crust ensures that the bottom of the pie remains crisp and fully cooked, preventing it from becoming soggy when the filling is added.
6. Can I use regular flour instead of almond flour for the crust?
- If you’re not following a low-carb or keto diet, you can use regular flour for the crust. However, keep in mind that this will increase the carb content.
7. Are there any variations to this recipe?
- Absolutely! You can customize the sweetness level by adjusting the sweetener to your taste. Additionally, you can experiment with different nut or seed butters to create unique flavor profiles.
8. Can I use fresh pumpkin instead of canned pumpkin puree?
- While canned pumpkin puree is convenient, you can use fresh pumpkin if you prefer. Just make sure to cook and puree the fresh pumpkin until it’s smooth and then use it in the recipe.
9. How do I make coconut whipped cream?
- To make coconut whipped cream, chill a can of full-fat coconut milk in the refrigerator overnight. Scoop out the thick coconut cream that separates from the liquid, and whip it with a sweetener (if desired) until it reaches a whipped cream consistency.
More keto-friendly desserts you will love:
Keto Pumpkin Pie
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
This Keto Pumpkin Pie is made with a flaky low carb almond flour crust and a creamy sugar-free pumpkin custard filling. It has all the flavors of a traditional pumpkin pie, without all the carbs, and is perfect if you need a healthy keto dessert for Thanksgiving or any holiday dinner!
Course: Dessert
Cuisine: American
Keyword: gluten free pie, gluten free pumpkin pie, keto, keto dessert, keto pumpkin pie, low carb, paleo dessert, pie, pumpkin, pumpkin pie, pumpkin pie spice, thanksgiving dessert
Servings: 12 slices
Calories: 232 kcal
Ingredients
For the Crust:
- 1 3/4 cups super fine blanched almond flour , plus more as needed. If you're not low carb and prefer a nut-free version, you can also sub with gluten-free ground oat flour or cassava flour.
- 3 tablespoons coconut flour
- 2 teaspoons powdered monk fruit sweetener , you can also sub with any other powdered sweetener / or powdered sugar (if you're not low carb) of your choice)
- 1/2 tsp fine grain sea salt
- 1/3 cup cold vegan butter m you can also sub with ghee or cold grass-fed butter if you're not dairy-free
- 2 tablespoons melted coconut oil (use refined for a more neutral flavor) , you can also sub with any other neutral oil of your choice
- 1 large egg , room temperature
For the Filling:
- 1 15-oz canned pumpkin puree or homemade pure pumpkin puree , NOT pumpkin pie filling
- 1/2 cup canned coconut cream , you can also sub with heavy cream if you're not dairy-free
- 2 tablespoons pumpkin seed butter , you can also sub with any other nut butter or seed butter of your choice
- 1/3 cup powdered sweetener , (or more if you like it sweeter - you can also sub with any other powdered sweetener / or powdered sugar (if you're not low carb) of your choice)
- 1 1/2 teaspoons pure vanilla extract
- ¼ teaspoon fine sea salt
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 2 large eggs , ROOM TEMPERATURE is ESSENTIAL
Instructions
For the crust:
- Combine almond flour, coconut flour, powdered sweetener, 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 the dough ball in the 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.
Make 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
Recipe Notes
How to store:
- Refrigeration: Allow your keto-friendly 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.
- Freezer: For longer storage, allow this freezer-friendly keto 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.
- Thaw: 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.
- Reheating: 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.
How to make ahead:
- Bake the Pie: Bake the pie following the recipe instructions.
- Cool to Room Temperature: Allow it to cool to room temperature after baking.
- Refrigerate: Wrap the pie in plastic wrap or foil to seal it. Store the wrapped pie in the refrigerator. Consume within 2 days for optimal freshness.
- Optional: Reheat Before Serving: Reheat slices if desired before serving, or enjoy cold.
- Serve: Garnish and serve when ready to enjoy.
Nutrition Facts
Keto Pumpkin Pie
Amount Per Serving (1 slice)
Calories 232 Calories from Fat 189
% Daily Value*
Fat 21g32%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 1g1%
Protein 7g14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.
Did you try this recipe?
Helen -
This was amazing! Thank you! My entire family loved it!