Keto pumpkin pie is the sugar-free dessert you've been craving for Thanksgiving! With a buttery crust and creamy, velvety-smooth filling, it provides all the classic flavors you love without the unnecessary carbs.
Table of Contents
Why You’ll Love this Sugar-Free Pumpkin Pie
- Sugar-free: The use of erythritol means you don’t need high-carb sweeteners such as sugar, and you can even swap it for other keto-friendly options.
- Great flavor: Despite being sugar-free and low in carbs, this keto pumpkin pie tastes like the real deal (maybe even better)!
- Buttery crust: You won’t miss the traditional crust at all! This one is just as rich and buttery.
- Perfect for gatherings: If you’re serving a large crowd with dietary restrictions or allergies, this keto and gluten-free pumpkin pie is the perfect option.
Keto Pumpkin Pie Recipe
This keto pumpkin pie is a modern twist on a quintessential Thanksgiving dessert that’s perfect for anyone following a sugar-free, keto, or low-carb diet. With a buttery crust made from a mixture of coconut and almond flour, it also happens to be gluten-free!
The filling is creamy, rich, and velvety, just like you’d expect from regular pumpkin pie. That means you can make it for your next holiday gathering and I guarantee everyone will be asking for seconds!
Plus, you’ll be pleasantly surprised at how simple this pie is to make! Following just a few tips, you’ll feel like a pro! Who said making pumpkin pie couldn’t also fit into your healthy lifestyle?
Ingredients and Substitutions
To make this keto pumpkin pie you will need:
Crust:
- 1 cup almond flour (You can replace this with other nut flour like cashew, macadamia, walnut, hazelnut, or pecan).
- ½ cup coconut flour, plus more for dusting (You can use just almond flour, but you will need almost double the amount).
- ¼ teaspoon kosher salt
- 8 tablespoons very cold unsalted butter, cut into cubes (Ghee or coconut oil will also work). Or 1 stick of butter
- 3 tablespoons cream cheese (very cold)
- 1 large egg, lightly beaten (For an egg-free option, you can try a flax egg:1 tablespoon flaxseed meal + 2 ½ tablespoons water), though it will alter the texture slightly.
- Nonstick cooking spray, for the pie dish (Or, butter, coconut oil, or parchment paper).
Filling:
- ONE 15-ounce can of pumpkin puree (You can also make your own if you prefer. Please check this method for peeling pumpkin easily. There you’ll find out how to cut, and cook a pumpkin either in the microwave or oven and peel it. Then, you can mash it to make a purée)
- 1 cup heavy cream (Coconut cream will also work as a dairy-free alternative).
- 1 cup granulated erythritol sweetener or brown swerve (see Chef's Notes) - Other keto-friendly sweeteners like monk fruit or allulose can be substituted, but be sure to adjust for sweetness levels as they can vary.
- 1 teaspoon pumpkin pie spice (If it’s unavailable, make your own by mixing cinnamon, ginger, nutmeg, and cloves).
- 1⁄4 teaspoon allspice (You can also just use extra pumpkin spice).
- 1 teaspoon pure vanilla extract (Almond extract or maple extract can be swapped in for a unique flavor).
- ½ teaspoon kosher salt
- 3 large eggs
Whipped Cream:
- 1 cup heavy cream (Or, you can make coconut whipped cream).
How to Make Keto Pumpkin Pie
1. Make the crust: In a food processor, pulse the almond flour, coconut flour, and salt together until combined. Then, add butter and cream cheese, pulsing until the mixture is crumbly (with pea-size pieces of butter). Combine the egg and pulse just until the dough comes together. It will look lumpy yet combined.
2. Place the dough onto the center of a sheet of plastic wrap and form into a ball. Pat it into a disc and wrap it tightly in the plastic. Refrigerate until chilled (for at least 1 hour or overnight).
3. Spray a 9-inch pie dish lightly with nonstick cooking spray. Then, dust a sheet of parchment lightly with coconut flour and place the chilled dough in the center of the paper. Dust the top lightly with more coconut flour and place a second sheet of parchment paper on top.
4. Using a rolling pin, gently roll the dough into a round (big enough to fit in the greased pie dish). TIP: If the dough cracks or breaks; just press the cracks back together with your fingers. If it becomes too warm to transfer to the pie dish, place the parchment paper on a baking sheet and refrigerate the dough until chilled and able to transfer to the dish.
5. Use the parchment to help you transfer the dough to the prepared pie dish. Trim and crimp the eggs. Freeze it for 30-60 minutes.
6. Prepare the filling: Preheat the oven to 375 degrees F. In a saucepan, stir together the pumpkin purée, sweetener, and spices over medium heat. Once the mixture steams, stirring constantly for 5 minutes to remove excess moisture and make the spices bloom.
7. Remove from the heat and scrape the mixture into a bowl. Add the cream and vanilla and whisk until combined. Then, whisk the eggs in, one by one, mixing just enough to combine. NOTE: Do NOT overmix, otherwise, it will aerate the mixture and may cause your pie filling to crack.
8. Place the frozen pie crust into a larger (and deeper) baking dish. Cover the edges of the pie crust loosely with foil and pour the filling of your keto pumpkin pie into the center of the pie dish.
9. Carefully, pour boiling water into the larger pan, making sure the water is halfway up outside the pie pan. Transfer it to the middle rack of the oven and bake for 45-50 minutes.
10. Gently remove the aluminum foil from the edges and allow the pie to bake for an additional 5-10 minutes, or until the edges are deep golden brown and the filling is set about 2 inches from the edges and slightly jiggly in the center.
11. Carefully transfer the baking pan to a rack and let it cool completely. Serve chilled with whipped cream on top.
12. For the whipped cream: Just before serving, add the cream to a large bowl and beat with a hand mixer until stiff peaks form. You may either spread it on top of the pie and sprinkle just a little of the pumpkin pie spice or pipe the whipped cream on top of the filling.
CHEF’S NOTES: As it cools, if you notice a cloudy white film form on the surface because of the erythritol sweetener, use a small amount of water to brush the surface lightly before topping the pie with the whipped cream. Allulose and monk fruit, another sugar substitute, don’t cause the same result.
Tips for the Best Low-Carb Pumpkin Pie
- In baking, especially keto baking, accurate measurements are key. Make sure to properly measure or weigh your ingredients for consistent results.
- The eggs for the filling don’t need to be at room temperature because even cold, they will be easily mixed with the other ingredients. Plus, they don’t need to act as a rising ingredient in this baked good.
- Chill the dough to make rolling the crust out easier and prevent it from breaking. For pie making, keeping the crust cold is essential!
- Avoid overmixing the filling of your keto pumpkin pie as this can introduce too much air, which leads to cracks.
- I suggest using a metal pie dish (aluminum) because it distributes heat more evenly than glass or ceramic, making the entire bottom crust and outer edges brown more evenly. But if you only have ceramic or glass, you can use it either without major issues. Just watch out for the baking time.
- Independently on the type of pie pan you use, I highly suggest loosely covering the outer edges of your pie with aluminum foil, to prevent the pie crust from over-browning or burning.
- A water bath (Bain-Marie) ensures even cooking and prevents cracking the filling. To make it, simply place the pie dish in a large and deeper baking pan and fill it halfway with boiling water before baking.
- Once baked, let this gluten-free pumpkin pie cool in the oven with the door slightly open. Rapid temperature changes can cause cracks.
- Refrigerate the pie before serving to let it set for a classic pumpkin pie texture.
Variations
- Keto pumpkin pie with cream cheese (in the filling): Adding cream cheese to the filling creates a creamier, richer texture and flavor. It's like a cross between a traditional pumpkin pie and a cheesecake. Typically, for this version, you'd reduce the amount of heavy cream slightly and incorporate softened cream cheese into the filling mixture.
- With fresh pumpkin: Instead of canned pumpkin puree, you can microwave, roast, steam, or boil a fresh sugar pumpkin until tender, then blend or mash it until smooth. This provides a fresher, slightly different flavor and can sometimes be a bit more watery than canned versions, so it's best to drain any excess liquid.
- Crustless: If you're looking to reduce the carb count even further or simply save time, you can skip the crust entirely. Pour the pumpkin filling into a well-greased pie dish and bake until set. The result is a more custard-like dessert.
- No-bake: This usually involves making the filling with gelatin or another setting agent. The pumpkin mixture is heated on the stove, mixed with the gelatin, then poured into a prepared crust (or without for a crustless version) and allowed to set in the refrigerator.
What to Serve with
You can’t go wrong with a classic sugar-free pumpkin pie and whipped cream combination, but here are a few more you may enjoy:
- Whipped coconut cream
- Toasted pecans or almonds
- Cinnamon dusting
- Keto-friendly caramel drizzle
- Berries
- Low-carb vanilla ice cream
- Extra pie crust leaf cutouts
FAQs
No, this recipe includes a crust made from almond and coconut flour. However, you can opt to make it crustless by pouring the filling directly into a greased pie dish and baking it.
No, this ketogenic pumpkin pie requires baking to set the filling. If you prefer a no-bake version, you'd need to modify the recipe, heating the filling in a saucepan with gelatin or another setting agent
Yes, pumpkin is suitable for the keto diet in moderation. While it contains some carbs, when used in recipes like this pumpkin pie, where it's combined with other low-carb ingredients, it fits within the keto macros.
You can consume pumpkin on keto, but it's important to limit the portion size. Generally, a small serving (like a slice of this pie) is acceptable, but it's always good to check the net carbs and factor it into your daily intake.
Yes, this low-carb pumpkin pie is suitable for diabetics as it uses erythritol as a sweetener, which doesn't spike blood sugar levels. However, always consult with a healthcare professional about individual dietary needs.
Yes, this keto pie is gluten-free. The crust is made from almond and coconut flour, both of which are naturally gluten-free.
No, it's not recommended to replace pumpkin puree with pumpkin pie filling. Pumpkin pie filling typically contains added sugars and spices, making it unsuitable for a keto diet and altering the pie's intended flavor profile. Pumpkin puree on the other hand, only contains 100% pumpkin.
Usually, overmixing the filling or overbaking the pie causes it to crack. Make sure to take your pie out of the oven when the center is set and jiggly. Also, baking it in bain-marie helps to cook evenly and prevents cracks.
Sure, you can make this keto pumpkin pie ahead of time, let it cool completely, and then store covered it in the fridge to serve it at your Thanksgiving party.
Your pie is done when the filling looks set yet is slightly jiggly. The pie will continue to cook while cooling out of the oven.
How to Store
- Fridge: Store the leftovers in the fridge in an airtight container for up to 5 days.
- Freezer: Store this keto pumpkin pie in the freezer. For this, wrap the pie slices in more than one layer of plastic wrap and then with one with a single layer of aluminum foil in order to store them in the freezer for up to one month.
- Thawing: To defrost, place the pie in the fridge for a few hours or overnight.
Other Thanksgiving Pie Recipes to Enjoy
- Texas pecan pie
- Apple pie
- Southern sweet potato pie
- Buttermilk pie
- Butterscotch pie
- Cranberry and pear pie
PIN AND ENJOY!
Best Ever Keto Pumpkin Pie
Equipment
- 1 pie dish 9-inch
- 1 oven
- 1 large rectangular baking pan deep
- 1 Rolling pin
- 1 whisk
- 1 saucepan
- 1 hand mixer
Ingredients
Crust:
- 1 cup almond flour You can replace this with other nut flour like cashew, macadamia, walnut, hazelnut, or pecan.
- ½ cup coconut flour plus more for dusting (You can use just almond flour, but you will need almost double the amount).
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter (very cold ), cut into cubes (Ghee or coconut oil will also work). Or 1 stick of butter
- 3 tablespoons cream cheese (very cold)
- 1 large egg lightly beaten (For an egg-free option, you can try a flax egg:1 tablespoon flaxseed meal + 2 ½ tablespoons water), though it will alter the texture slightly.
- Nonstick cooking spray for the pie dish (Or, butter, coconut oil, or parchment paper).
Filling:
- 15 oz can pumpkin puree You can also make your own if you prefer. Please check this method for peeling pumpkin easily. There you’ll find out how to cut, cook a pumpkin either in the microwave or oven, and peel it. Then, you can mash it to make a purée
- 1 cup heavy cream Coconut cream will also work as a dairy-free alternative.
- 1 cup granulated erythritol ,or Brown Swerve. See Chef's Notes - Other keto-friendly sweeteners like monk fruit or allulose can be substituted, but be sure to adjust for sweetness levels as they can vary.
- 1 teaspoon pumpkin pie spice If it’s unavailable, make your own by mixing cinnamon, ginger, nutmeg, and cloves.
- ¼ teaspoon allspice You can also just use extra pumpkin spice.
- 1 teaspoon pure vanilla extract Almond extract or maple extract can be swapped in for a unique flavor.
- ½ teaspoon kosher salt
- 3 large eggs
Whipped Cream (OPTIONAL):
- 1 cup heavy cream Or, you can make coconut whipped cream.
Instructions
- Make the crust: In a food processor, pulse the almond flour, coconut flour, and salt together until combined. Then, add butter and cream cheese, pulsing until the mixture is crumbly (with pea-size pieces of butter). Combine the egg and pulse just until the dough comes together. It will look lumpy yet combined.
- Place the dough onto the center of a sheet of plastic wrap and form into a ball. Pat it into a disc and wrap it tightly in the plastic. Refrigerate until chilled (for at least 1 hour or overnight).
- Spray a 9-inch pie dish lightly with nonstick cooking spray. Then, dust a sheet of parchment lightly with coconut flour and place the chilled dough in the center of the paper. Dust the top lightly with more coconut flour and place a second sheet of parchment paper on top.
- Using a rolling pin, gently roll the dough into a round (big enough to fit in the greased pie dish). TIP: If the dough cracks or breaks; just press the cracks back together with your fingers. If it becomes too warm to transfer to the pie dish, place the parchment paper on a baking sheet and refrigerate the dough until chilled and able to transfer to the dish.
- Use the parchment to help you transfer the dough to the prepared pie dish. Trim and crimp the eggs. Freeze it for 30-60 minutes.
- Prepare the filling: Preheat the oven to 375 degrees F. In a saucepan, stir together the pumpkin purée, sweetener, and spices over medium heat. Once the mixture steams, stirring constantly for 5 minutes to remove excess moisture and make the spices bloom.
- Remove from the heat and scrape the mixture into a bowl. Add the cream and vanilla and whisk until combined. Then, whisk the eggs in, one by one, mixing just enough to combine. NOTE: Do NOT overmix, otherwise, it will aerate the mixture and may cause your pie filling to crack.
- Place the frozen pie crust into a larger (and deeper) baking dish. Cover the edges of the pie crust loosely with foil and pour the filling into the center of the pie dish.
- Carefully, pour boiling water into the larger pan, making sure the water is halfway up outside the pie pan. Transfer it to the middle rack of the oven and bake for 45-50 minutes.
- Gently remove the aluminum foil from the edges and allow the pie to bake for an additional 5-10 minutes, or until the edges are deep golden brown and the filling is set about 2 inches from the edges and slightly jiggly in the center.
- Carefully transfer the baking pan to a rack and let it cool completely. Serve chilled with whipped cream on top.
- For the whipped cream: Just before serving, add the cream to a large bowl and beat with a hand mixer until stiff peaks form. You may either spread on top of the pie and sprinkle just a little of the pumpkin pie spice or pipe the whipped cream on top of the filling.
Recipe Notes
- Chilling times: 60 minutes
- Freezing time: 30 minutes
- Cooling time: 60 minutes
- Fridge: Store the leftovers in the fridge in an airtight container for up to 5 days.
- Freezer: Store this keto pumpkin pie in the freezer. For this, wrap the pie slices in more than one layer of plastic wrap and then with one with a single layer of aluminum foil in order to store them in the freezer for up to one month.
- Thawing: To defrost, place the pie in the fridge for a few hours or overnight.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
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