This EASY keto pumpkin pie recipe with homemade coconut flour crust is the best keto sugar-free dessert for Thanksgiving. You will love its rich, smooth pumpkin filling with delicious pumpkin spices flavor and homemade buttery keto pie crust.
Bonus, this is also a gluten-free pumpkin pie, with only 3.7 grams of net carbs per serving so you can indulge with no guilt for Thanksgiving!
You will love indulging in this keto pumpkin pie and all your friends and family won’t believe it’s keto as it tastes like a real authentic pumpkin pie, without the sugar! The particularity of this low-carb pumpkin pie is recipe is the coconut flour crust that perfectly holds together to serve beautiful slices of pumpkin pie.
How to make keto pumpkin pie?
Can I eat a pumpkin pie on a keto diet? Sure you can, but you will have to make a few adjustments to the authentic recipe. Pumpkin is a very low-carb vegetable, which means that you can definitely enjoy keto pumpkin recipes this Thanksgiving on your keto diet.
Let me guide you on how you can make a bursting in flavor keto-friendly pumpkin pie to share with your family and friends this Thanksgiving.
Pumpkin pie crust options
There are plenty of keto pie crusts you can use to make this keto sugar-free pumpkin pie. Below I listed a few low-carb crust recipe options including my favorite:
Coconut flour pie crust recipe – this is my favorite recipe, only 4 ingredients, coconut flour, coconut oil, eggs, and sugar-free sweetener and the light sweetness of coconut flour goes very well with the pumpkin pie spice flavor or the pie filling. This crust is also dairy-free, nut-free, and paleo-friendly. So it is perfect if you have a few food allergies.
Almond flour pie crust recipe – this is another delicious keto gluten-free pie crust for those who don’t like coconut flour. This crust is made with melted butter, almond flour, eggs, and vanilla extract.
holds very well – it doesn’t crumble apart even with moist pie fillings.
is sweet – coconut flour has a light sweet taste that goes well with sweet pie fillings.
is nut-free and fits all diet if you expect to share this at a party.
But honestly, both pie crusts are delicious, quick and easy to make with only 4 ingredients.
Both make gluten-free keto pumpkin pies as the two crusts use keto gluten-free flours. I usually prefer almond flour crust for quiches or keto savory pies because it is less flakey and sweet. But again, it’s all about taste, some people don’t like coconut so almond flour is a better option in this case.
Pre-baking the crust
First, choose the keto pie crust you prefer, the almond flour pie crust or the coconut flour pie crust. Then, gather the ingredients and prepare the crust following my recipe. Prick and pre-bake the crust for 10 minutes with a piece of foil on top of the pie pan to prevent the crust from browning on the sides.
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Preparing the pumpkin pie filling
Meanwhile, prepare the keto pumpkin pie filling. To make the best keto pumpkin pie recipe, you must use ingredients at room temperature. Simply take the eggs and almond milk out of the fridge 30 to 60 minutes before you start.
Ingredients for the pumpkin pie recipe, keto version
You only need a few ingredients to create a rich, smooth keto pumpkin pie filling:
Eggs – preferably at room temperature, take them out of the fridge 30 to 60 minutes before you start
Unsweetened almond milk or unsweetened coconut milk – I love to use coconut milk as it goes very well with the coconut flour crust but it adds a coconutty flavor too, so choose what you love the most.
Pumpkin puree – canned or fresh. If you have canned pumpkin puree, check the ingredient list and make sure it contains 100% pumpkin, no additives.
Sugar-free crystal sweetener – I love to use pure erythritol. For more on sweeteners, check out my top 4 keto sweeteners and find out how to convert them.
Heavy cream or coconut cream if dairy-free or paleo. Note that coconut cream will add up to the carb count and it also enhances the coconut flavor of the filling.
How to bake pumpkin pie?
This is the tricky part! Don’t worry, it’s not difficult to bake your keto pumpkin pie. You simply need to:
Pre-bake the crust
Prick the crust with a fork
Cover the pie pan with a large piece of foil – for pre-baking the crust and for baking, to make sure the filling set and the crust border doesn’t brown too fast.
In fact, gluten-free keto flours are burning quickly and if not protected with foil, they can darken very fast.
So simply tent the pie pan with a piece of foil to prevent this from happening.
How to serve a pumpkin pie?
Once the pie is baked, transfer the pie to a cooling rack and allow to cool completely for at least 3 hours.
You can make-ahead this keto pumpkin pie, 24 hours before is the best. Make sure you tightly cover the pie pan with foil or wrap and store it in the fridge until serving.
This pie stores for up to 3 days in the fridge but the crust can soften with time.
Best toppings for low-carb pumpkin pie
There are a few delicious toppings you can add to this pumpkin pie. Below I listed some dairy-free toppings if you want to make the paleo pumpkin pie version of this recipe.
Unsweetened whipped cream
The best dairy-free keto toppings are:
Unsweetened whipped coconut cream
Coconut yogurt is made of100% coconut cream and probiotics, it has no sugar added so it’s a safe yogurt on keto.
More keto pumpkin desserts
If you love keto pumpkin recipes, I recommend you try these delicious keto desserts.
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Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) pie pan with butter or coconut oil. Set aside. I recommend a loose bottom pie pan to easily unmold the pumpkin pie without breaking the crust.
Coconut flour crust
Prepare 1 coconut flour pie crust following my recipe HERE or almond flour pie crust HERE
Prick the crust with a fork and pre-bake the crust for 10 minutes at 350°F (180°C). Cover your pie pan with a piece of foil to avoid the border to brown too fast. Meanwhile, prepare the pumpkin pie filling.
Keto pumpkin pie filling
Stir the pumpkin puree, pumpkin pie spices, sugar-free sweetener.
Stir in beaten eggs, unsweetened almond milk, heavy cream, sugar-free crystal sweetener. Whisk until consistent.
Pour the pumpkin filling mixture into the prebaked coconut flour crust. Shake/tap the pan gently on your benchtop to evenly spread the pumpkin filling and remove any air bubbles trapped in the filling.
Bake in the middle rack of your oven on fan-mode (or conventional mode) for about 40-55 minutes or until the filling is set and puff/crack in the middle. You can keep a piece of foil on top of the pan to avoid the crust to brown too much.
Cool down in the pan for 3 hours then unmold (only if you are using a loose bottom pan) by pushing up the bottom of the pan. Otherwise, for ceramic or glass pan, serve the pie in the dishpan.
Store for up to 3 days in the fridge in a cake box or on a plate covered with plastic wrap to avoid having the top of the pie dry out.
Once it has cooled for 3 hours, film the pie pan with foil or plastic wrap and chill overnight
Coconut cream: I recommend you use 100% canned coconut cream. Check the ingredient list, some brands mix the coconut cream with water and it is not as good for this recipe. I recommend a percentage of coconut >91%. My favorite brand is this one. Shake the can before measuring.