This Keto Pumpkin Pie recipe is the perfect addition to your low carb Thanksgiving table. It has all the delicious flavors of traditional pumpkin pie, but in a low carb, gluten free and sugar free version.
Ingredients in Keto Pumpkin Pie
Ingredient Notes
How to make Low Carb Pumpkin Pie
Step by Step Directions
STEP 1: Preheat the oven to 350°F. In a large mixing bowl, combine the almond flour, sweetener and melted butter. Mix until well combined.
STEP 2: Spoon the mixture into a greased 9-inch pie pan or tart pan and press it evenly into the bottom of the pan and up the sides. Bake for 10 minutes.
STEP 3: While the crust bakes, add the pumpkin puree and eggs to a large mixing bowl, and using a hand mixer, beat gently until well combined.
What's in Pumpkin Pie Spice?
When it comes to pumpkin spice, check the ingredients! Sometimes the store bought versions will have fillers, or less than ideal ingredients that can spike your blood sugar. Your best bet is to make your own low carb pumpkin pie spice. Plus, you can make a delicious keto Pumpkin Spice Latte, or any of my other low carb pumpkin recipes with the leftovers!
STEP 4: Add the heavy cream, sweetener, and pumpkin pie spice and mix on low until well combined.
The Best Keto Pumpkin Pie Recipe
You’re planning a keto Thanksgiving and you found the perfect low carb side dish recipes, figured out how to brine a turkey, and even pinned some keto cocktails. But you’re not sure what to make for dessert … until now.
This keto pumpkin pie starts with a buttery almond flour crust. The filling is creamy, perfectly pumpkin spiced, and lightly sweetened for the best end to an amazing keto Thanksgiving feast.
This recipe is proof that gluten and sugar free desserts don’t have to be boring. There’s even a dairy free option, so everyone on your guest list can give thanks and enjoy. The best part? You don’t have to wait until Thanksgiving to gobble it down.
How to Make Keto Pie Crust
While other gluten free pie crust recipes are loaded with high carb flour alternatives, this recipe nails the flavor, texture, and gluten free requirement without spiking your blood sugar. While you could use this method in other keto pie recipes, almond flour pie crust is the perfect base for this keto pumpkin pie. It bakes so beautifully and really compliments the creamy pumpkin pie filling with a light nutty flavor.
STEP 5: Once the crust is cooked, pour the filling into the crust.
STEP 6: Bake for another 45 minutes. When it is done, the center should still be slightly jiggly, but not wet.
Frequently Asked Questions
Yes, you can make a creamy pumpkin pie filling without dairy. Simply swap the butter for butter flavored coconut oil or a vegan butter, then swap the heavy cream for full fat coconut cream.
Pumpkin puree (which is just plain pumpkin, puréed) is very low in net carbs and calories. ½ cup of pumpkin puree has 10g total carbs and 6g net carbs. In fact, each slice of this keto pumpkin pie has only 6.6g net carbs per slice. There’s natural sweetness from the pumpkin, and a bit of added sweetness from low carb friendly sweetener.
Recipe Tips and Variations
How to Make Keto Whipped Cream
Whether you use heavy cream or coconut cream, keto whipped cream is so easy to whip up (see what I did there?). Just take your cream option, add sweetener to taste, throw in a little splash of vanilla extract, and then whip with a hand mixer until stiff peaks form. Add a little keto whipped cream to this low carb pumpkin pie and any other recipe that requires a bit of fluffy, creamy goodness.
More Keto Pumpkin Recipes
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Keto Pumpkin Pie
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
This Keto Pumpkin Pie recipe is the perfect addition to your low carb Thanksgiving table. It has all the delicious flavors of traditional pumpkin pie, but in a low carb, gluten free and sugar free version.
Ingredients
For the gluten free pie crust:
- 2 cups blanched almond flour (I use this brand)
- ¼ cup granular sweetener (I use this brand) code PEACE for 20% off
- 6 tablespoons butter (butter flavored coconut oil for dairy free), melted
For the keto pumpkin pie filling:
- (1) 15 ounce can of unsweetened pumpkin puree (get it here)
- 1 cup heavy cream (coconut cream for dairy free)
- 2 large eggs
- ¼ cup brown sugar erythritol or golden monk fruit
- 2 teaspoons Pumpkin Pie Spice (get the recipe here)
- 2 teaspoons pure vanilla extract (I use this brand)
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the almond flour, sweetener and melted butter. Mix until well combined.
- Spoon the mixture into a greased 9-inch pie pan or tart pan and press it evenly into the bottom of the pan and up the sides. Bake for 10 minutes.
- While the crust bakes, add the pumpkin puree and eggs to a large mixing bowl, and using a hand mixer, beat gently until well combined.
- Add the heavy cream, sweetener, and pumpkin pie spice and mix on low until well combined.
- Once the crust is cooked, pour the filling into the crust and bake for another 45 minutes. When it is done, the center should still be slightly jiggly, but not wet.
- Serve with keto whipped cream or whipped coconut cream and a dusting of cinnamon.
Notes
- net carbs per slice: 6.6g
- Storage: Store leftover keto pumpkin pie in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: desserts
- Method: baking
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Fat: 34.5g
- Carbohydrates: 10.7g
- Fiber: 4.1g
- Protein: 8.2g
Keywords: keto thanksgiving, keto pumpkin pie, low carb pie, sugar free pie filling, gluten free pie crust, keto recipes, low carb recipes
Robin says
I didn’t see the addition of vanilla extract in the directions but added it anyway. Beautiful crust. Eager to serve this tomorrow.
Happy Thanksgiving!
★★★★★
sara says
my crust didn't cook and is still liquid after 10 min 🙁
Kyndra Holley says
the crust shouldn't be liquid at all, not even in the beginning stages. Did you follow the directions as stated?
Anna says
Can this be made ahead of time and frozen?
Carolina says
Would it be ok not to use any type of sweetener at all? or perhaps use another fruit (like bananas or dates) to sweeten this up?
Kyndra Holley says
I haven't tried that so I can't really say. If you try, please let me know.
Ashley says
This looks awesome! How would you cook it if you just wanted the filling? In individual ramekins, would it burn?
Thanks!
Kyndra Holley says
I haven't tried so I can't be sure. If you do try it, I would check them at 25 minutes and then continue to check. Please let me know if it works for you!
Jo-Anne Anderson says
Sorry for butting in ... What you could do is set your greased ramekins with the pumpkin filling in a baking dish halfway full with boiling hot water.. Lower the heat a little & bake until the filling is set. it should turn out wonderfully.