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A fresh baked pumpkin pie, sliced and topped with whipped cream and pumpkin pie spice.

Keto Pumpkin Pie

  • Author: Kyndra Holley
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x


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.


Units Scale

For the gluten free pie crust:

For the keto pumpkin pie filling:


  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine the almond flour, sweetener and melted butter. Mix until well combined.
  3. 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.
  4. 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.
  5. Add the heavy cream, sweetener, and pumpkin pie spice and mix on low until well combined.
  6. 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.
  7. Serve with keto whipped cream or whipped coconut cream and a dusting of cinnamon.


  • 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


  • 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