This keto pumpkin pie has everything I want in a classic pumpkin pie: a smooth, custardy pumpkin filling, plenty of pumpkin spice, and a tender almond flour crust. It’s completely sugar-free and gluten-free, with only about 5 grams of net carbs per slice.
The filling is rich and custardy without feeling heavy, and the almond flour crust gives you that traditional pie experience without using wheat flour. I especially like using a brown sugar-style keto sweetener here because it adds a deeper flavor that works so well with pumpkin and warm spices. Serve it on its own or add a spoonful of keto whipped cream right before serving.
It is also a great make-ahead dessert for Thanksgiving or any fall gathering. The pie needs time to cool and chill before slicing, so making it the day before actually makes serving easier.
Why You’ll Love This Keto Pumpkin Pie
- Smooth, custardy filling. The pumpkin filling bakes up creamy and soft rather than dense or dry.
- A real crust. The almond flour crust gives you the classic crust-and-filling combination of traditional pumpkin pie while keeping the recipe gluten-free and low carb.
- No added sugar. A keto-friendly sweetener keeps the filling sweet without regular sugar.
- Perfectly spiced. Pumpkin pie spice, vanilla, and a pinch of salt bring out the flavor of the pumpkin without overpowering it.
- Great for making ahead. The pie needs time to chill and set, which makes it an easy dessert to prepare the day before you plan to serve it.
Ingredients & Substitutions
The ingredients required to make this keto pumpkin pie are easy to find, and it’s possible to have most of them in your pantry. Here is a note on the ingredients:
- Pumpkin Puree – Use pure canned pumpkin puree, not pumpkin pie filling, which already contains sugar and spices. I prefer canned pumpkin for this recipe because the texture is thicker and more consistent. If you’re using homemade pumpkin puree, drain off any excess liquid first. Too much moisture can make the filling softer and take longer to set.
- Sweetener – I like using a brown sugar-style keto sweetener in this pumpkin pie because it gives the filling a deeper, more caramel-like flavor that tastes closer to traditional pumpkin pie. A regular powdered keto sweetener also works, but the brown sugar version adds a little more richness. Make sure your sweetener measures like sugar, since sweetness can vary quite a bit between brands.
- Heavy Cream – Heavy cream gives the filling that smooth, rich, custardy texture. For a dairy-free pumpkin pie, you can use full-fat coconut cream instead. The pie will still set nicely, although the filling may have a very subtle coconut flavor and won’t taste quite as rich and creamy as the version made with heavy cream.
- Eggs – Use large eggs, preferably at room temperature. They blend more easily into the pumpkin mixture and help create a smooth, even custard. Try not to overbeat the filling once the eggs are added because you don’t want to incorporate too much air.
- Pumpkin Pie Spice – This is what gives the filling its classic warm pumpkin pie flavor. You can use a store-bought blend, or make my homemade pumpkin pie spice with cinnamon, ginger, nutmeg, and cloves. I especially like making my own because I can control the balance of the spices.
How to Make Keto Pumpkin Pie
This pumpkin pie is easier than it looks. Once the crust is ready, the filling comes together in one bowl.
- Prepare the crust. Make the keto pie crust according to the recipe directions, then let it cool slightly before adding the filling.
- Make the pumpkin filling. Add the pumpkin puree, eggs, and sweetener to a large bowl and whisk until smooth. Add the heavy cream, pumpkin pie spice, vanilla, and salt, then whisk just until everything is evenly combined.
- Fill the crust. Pour the pumpkin mixture into the prepared crust, leaving a little space at the top so it does not overflow while baking.
- Bake. Bake at 375°F (190°C) for about 45 to 50 minutes. The edges should look set, but the center should still have a slight jiggle when you gently move the pie. If the crust starts browning too quickly, loosely cover the edges with foil after about 25 minutes.
- Cool and chill. Let the pie cool at room temperature until it is no longer hot, then refrigerate until completely chilled and set before slicing.
How to Tell When Pumpkin Pie Is Done
The most important thing is not to wait until the entire center looks completely firm. Pumpkin pie is a custard, so it continues to set as it cools.
The outer part of the filling should look set, while the center should still move slightly when you gently shake the pan. If the middle looks liquid or ripples across a large area, it needs a little more time. If the filling is completely firm in the oven, it may be overbaked and more likely to crack as it cools.
My Tips for the Best Keto Pumpkin Pie
Don’t overbake it. Take the pie out while the center still has a gentle wobble.
Watch the crust edges. Tent them with foil once they are golden so they don’t burn while the custard finishes baking.
Use canned puree for consistency. Homemade pumpkin can contain significantly more water.
Use a brown sugar-style sweetener. It gives the filling a deeper flavor than a plain white substitute.
Chill before slicing. The custard firms considerably as it cools.
Make Ahead Instructions
You can easily make this keto pumpkin pie ahead of time. Bake the pie, let it cool, then cover and refrigerate it until you are ready to serve. I recommend making it one day ahead so the filling has plenty of time to chill and set completely.
If you are adding whipped cream, wait until just before serving so it stays light and fresh.
How to Store Keto Pumpkin Pie
Refrigerator: Once the pie has cooled, cover it well and store it in the refrigerator for up to 3 to 4 days.
Freezer: You can also freeze individual slices. Wrap each slice tightly, then place them in a freezer-safe container or bag for up to one month. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Frequently Asked Questions
Can I Use Homemade Pumpkin Puree?
Yes. Homemade pumpkin puree works well, but it is often thinner and more watery than canned pumpkin. If yours looks loose, let it drain in a fine-mesh strainer before measuring it for the recipe. This helps the filling bake and set more consistently.
Can I Make This Pumpkin Pie Dairy-Free?
Yes. Replace the heavy cream with full-fat coconut cream. The filling should still bake and set well, although you may notice a very mild coconut flavor and a slightly different richness compared with heavy cream.
Why Did My Pumpkin Pie Crack?
Cracks are usually a sign that the custard baked a little too long. Remove the pie while the outer filling is set but the center still has a slight jiggle. The filling will continue to set as it cools.
Can I Make This Pumpkin Pie Ahead of Time?
Yes, and it is actually one of the best desserts to make ahead. Prepare it the day before, refrigerate it once cooled, and keep it chilled until you are ready to serve.
Can I Make It Without the Crust?
Yes. If you would rather skip the crust completely, try my Crustless Pumpkin Pie. It has the same creamy pumpkin flavor with even less prep.
How Do I Know When the Pie Is Ready?
The filling should look set around the edges with a small area in the center that still jiggles slightly. It should not look wet or slosh when the pan moves. The custard will finish setting as the pie cools and chills.
More Keto Desserts
- Easy Keto Carrot Cake (5g net carbs)
- Keto Cinnamon Rolls
- Easy Keto Chocolate Mousse (5 Ingredients)
- Almond Flour Cake
- Keto Pumpkin Mousse
- Keto Pumpkin Waffles
Keto Pumpkin Pie
Description
Ingredients
- 1 recipe keto pie crust
- 1 (15-ounce) pumpkin puree 1¾ cups
- 3 large eggs
- 2/3 cup brown sugar replacement
- 3/4 cup heavy cream or coconut cream for dairy free
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Make a keto pie crust according to my directions here. You can also use storebought keto pie crust.
- Preheat the oven to 375°F /190°C.
- In a large bowl, whisk pumpkin puree, 3 eggs, and sweetener until frothy.
- Add heavy cream, pumpkin pie spice, and salt. Whisk vigorously until smooth.,
- Pour the filling into the pie crust. Only fill 3/4 of the way up.
- Bake the pie in the preheated oven for 45-50 minutes until almost set. Cover the edges of the crust after 25 minutes of baking to prevent the edges from burning.
- Remove from the oven and allow to cool completely at room temperature for at least 2 hours.
- Serve with keto whipped cream or keto caramel.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
1 comment
I think I’ll try this one pretty soon! Looks really good. I have just one question, how do you cover the edge from burning? A little aluminum foil all around ?
Thanks !!