Go Back
–+ servings
Print
Top view of the best keto pumpkin pie in a white pie plate on a wooden background

Keto Pumpkin Pie

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
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 232 kcal
Author Kelly

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. Bake the Pie: Bake the pie following the recipe instructions.
  2. Cool to Room Temperature: Allow it to cool to room temperature after baking.
  3. 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.
  4. Optional: Reheat Before Serving: Reheat slices if desired before serving, or enjoy cold.
  5. 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.