Keto Pumpkin Pie

As the fall season approaches, you might be craving a delicious and warm dessert that suits your low carb diet, but worry not! The festive season doesn’t have to be devoid of mouth-watering desserts, especially when it comes to keto-friendly pumpkin pie. Combining the richness of pumpkin with a scrumptious homemade low carb crust, you’ll find that this keto pumpkin pie tastes just like the real thing.

Not only is this pumpkin pie a delightful fall and Christmas treat, it also fits perfectly into your diet plan. In fact, you have plenty of other low carb dessert options available during the holidays. So, let’s explore what makes this keto recipe work and learn how to create a tasty keto pumpkin pie that satisfies both your taste buds and dietary requirements.

The Secrets Behind This Delightful Keto Recipe

This keto-friendly recipe captivates you with an authentic pie crust, elevating the pumpkin pie experience. It’s a time-saver too, being ready in under 40 minutes. Each slice contains just 3 grams of carbs, so your daily carb intake stays safe.

The magic is in the scrumptious taste and texture. The crust is buttery and firm, while the filling boasts a thick, creamy consistency, brimming with pumpkin flavor. Relish it as is, or pair it with your favorite keto ice cream for a treat you’ll adore.

Is Pumpkin Suitable for Keto?

Indeed, pumpkins can be a great addition to your keto lifestyle! A cup of pure pumpkin puree contains just 40 calories and 3 grams of net carbs, making it an ideal choice for low-carb, gluten-free, sugar-free, and paleo diets. Just be cautious to use pure pumpkin and not pumpkin pie filling.

Ingredients Needed

To create a delightful keto pumpkin pie, you’ll require the following ingredients:


  • Coconut flour: Ensure it’s sifted to avoid any clumps.
  • Salt: Just a pinch to complement the sweetness.
  • Powdered sweetener: Choose a keto-friendly option for a smooth crust texture.
  • Eggs: Use room temperature eggs for best results.
  • Coconut oil: Measure it after melting. Alternatively, you can use unsalted butter.


  • Pumpkin puree: Opt for unsweetened pumpkin puree, not pumpkin pie filling.
  • Choice of milk: Unsweetened almond milk is recommended, but any milk will work.
  • Pumpkin pie spice: A crucial part of the flavor. If unavailable, mix cinnamon, nutmeg, and ginger.
  • Sugar-free maple syrup: Adds sweetness to the pie. Consider making your own to save money!
  • Arrowroot powder: Despite not being low in carbs, the small amount used to thicken the filling adds minimal extra carbs.

Gather these ingredients to create a mouthwatering keto pumpkin pie that’s sure to impress!

How to Make a Keto Pumpkin Pie

To create a delicious low carb pumpkin pie, follow these simple steps:

  1. Prepare the pie crust: Blend all crust ingredients until smooth. Knead and roll out the dough, placing it in a pie pan. Use a fork to create decorative edges and refrigerate the crust.
  2. Create the pie filling: In a small saucepan, whisk together all filling ingredients. Cook over medium heat, stirring frequently, until the mixture thickens and begins to simmer.
  3. Blend the filling: Allow the filling to cool slightly for two minutes. Use a hand mixer or immersion blender to mix the filling until smooth. Let it cool for five more minutes.
  4. Bake your pie: Preheat your oven as necessary. Pour the cooled filling into the chilled pie crust, then bake for 35-40 minutes until the crust turns golden-brown.
  5. Cool and enjoy: Once baked, let the pumpkin pie cool completely before placing it in the refrigerator for four hours to firm up. After this, you are ready to slice and serve your tasty keto pumpkin pie.

Tips for Crafting the Perfect Recipe

  • Blend smoothly: After taking the pumpkin pie filling off the heat, use a stick mixer or food processor to create a clump-free and evenly baked texture.
  • Let it settle: Allow the pie to cool at room temperature before placing it in the fridge, so the filling sets nicely.
  • Plan ahead: If you’re preparing the pie for a special occasion or event, you can make it up to 5 days in advance. Just remember to take it out of the fridge 30 minutes before serving.
  • Add a tasty touch: Garnish your pie with some whipped cream or low carb custard to enhance its flavors.

Storing Your Pumpkin Pie

To ensure that your pumpkin pie stays fresh, always place it in the refrigerator, with a cover. This way, it can last for up to 14 days. If you wish to freeze the pie, it’s possible to do so in whole or in individual slices. Just make sure to use a suitable, freezer-safe container and store it for a maximum of 6 months. To serve, simply thaw at room temperature or let it sit in the fridge overnight.

More Delightful Low Carb Pumpkin Treats to Explore

  • Pumpkin muffins
  • Pumpkin bread
  • 4-ingredient pumpkin fudge
  • Pumpkin cheesecake
  • Pumpkin spice latte

Keto Pumpkin Pie

Great keto pumpkin pie option
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 34 minutes
Course Dessert
Cuisine American
Servings 4
Calories 185 kcal


  • Carbs in crustless pumpkin pie: A crustless pumpkin pie contains about 2.5 grams of carbs.
  • Gluten-free: This recipe is suitable for celiacs as it contains no grains or wheat.
  • Eggless preparation: To make the crust without eggs you can use an egg substitute.


  • Grease a 9-inch pie pan with oil and put aside
  • Combine all crust ingredients in a blender or food processor until a crumbly dough forms
  • Knead the dough gently, roll it out to about 1/2 inch thick, and press into the greased pie pan. Decorate the edges with a fork and refrigerate
  • In a saucepan, combine pumpkin puree, milk, syrup, cinnamon, and arrowroot powder. Cook over medium heat, stirring until thickened and simmering
  • Cool the pumpkin mixture for 2 minutes, blend with a stick blender until smooth, and let it cool for another 5 minutes
  • Preheat the oven to 350°F (180°C)
  • Fill the pie crust with the pumpkin mixture, and bake for 35-40 minutes until the crust turns golden
  • Cool the pie at room temperature before refrigerating to let the filling firm up


Storage: Cover and store the pumpkin pie in the refrigerator for up to two weeks
Freezing: Freeze either the whole pie or individual slices in freezer-friendly containers for up to six months. Thaw at room temperature or in the fridge overnight


Calories: 185kcal
Keyword keto dessert, keto pumpkin pie
Tried this recipe?Let us know how it was!

This recipe uses sugar substitutes and keto sweeteners like sugar-free powdered sugar to reduce the sugar and calorie content while incorporating ingredients such as coconut flour and arrowroot powder, keeping the recipe gluten-free.

Frequently Asked Questions

What are the top ingredients for a keto-approved nut crust?

To create a delicious keto nut crust, consider using the following ingredients:

  • Almonds or almond flour
  • Pecans or pecan meal
  • Walnuts
  • Coconut flour (small amounts for structure)
  • Grass-fed butter or coconut oil (melted)
  • Powdered sweetener (like erythritol or monk fruit)
  • A pinch of salt

Making a keto pumpkin pie with coconut flour: How?

Here’s a simple method for making a keto pumpkin pie using coconut flour:

  1. Prepare the crust: Mix 1/2 cup coconut flour, 1/4 cup melted grass-fed butter, 1/4 cup powdered sweetener, and a pinch of salt. Press into the bottom of a pie pan.
  2. Prepare the filling: Combine 1 can of pumpkin puree, 3/4 cup heavy cream, 3 large eggs, spices (cinnamon, nutmeg, ginger, cloves), and your preferred keto sweetener.
  3. Preheat the oven: Set your oven to 350°F (175°C).
  4. Assemble the pie: Pour the filling over the crust, smoothing it out evenly.
  5. Bake: Place the pie in the oven for about 50-60 minutes, or until the custard is set.
  6. Cool and serve: Let the pie cool to room temperature before serving. Refrigerate leftovers.

What’s a suitable substitute for sweeteners like allulose in a keto pumpkin pie?

In place of allulose, you can use other keto-friendly sweeteners such as:

  • Erythritol
  • Monk fruit
  • Stevia
  • Xylitol (be cautious and keep away from pets)

Make sure to adjust the amounts as needed, keeping in mind the relative sweetness of each sweetener.

How can I create a crustless keto pumpkin pie with cream cheese?

Follow these steps to prepare a tasty crustless keto pumpkin pie with cream cheese:

  1. Preheat the oven: Set your oven to 350°F (175°C).
  2. Blend the ingredients: In a food processor or blender, combine 8 ounces softened cream cheese, 1 can pumpkin puree, 1 cup heavy cream, 1/2 cup erythritol, 2 teaspoons vanilla extract, 1 1/2 teaspoons pumpkin pie spice, and 3 large eggs.
  3. Bake: Pour the mixture into a greased 9-inch pie dish. Bake for around 50 minutes, or until the center is set.
  4. Cool and serve: Allow the pie to cool before serving. Store leftovers in the refrigerator.

Are there any keto-friendly pumpkin dessert options available?

Indeed, apart from keto pumpkin pie, you can try other keto-friendly pumpkin desserts such as:

  • Keto pumpkin cheesecake
  • Keto pumpkin mousse
  • Pumpkin spice fat bombs
  • Keto pumpkin bread or muffins

How many carbs can I expect in a piece of keto pumpkin pie?

The carb count in a slice of keto pumpkin pie varies depending on the specific recipe and ingredients, but generally, you can expect around 5-10 grams of net carbs per slice. Always check nutrition facts and ingredients to ensure you’re staying within your desired carb limits.

Follow Us
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
Cassie Marshall
Follow Us
Latest posts by Cassie Marshall (see all)