This easy keto pumpkin pie recipe with homemade coconut flour crust is a great keto sugar-free dessert for Thanksgiving or any other occasion. 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.
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.
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:
I love to recommend my keto coconut flour pie recipe for sweet pies because:
But honestly, both pie crusts are delicious, quick, and easy to make with only 4 ingredients.
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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.
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.
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.
You only need a few ingredients to create a rich, smooth keto pumpkin pie filling:
This is the tricky part! Don’t worry. It’s not difficult to bake your keto pumpkin pie. You simply need to:
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.
Once the pie is baked, transfer the pie to a cooling rack and allow it 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.
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.
The best dairy-free keto toppings are:
If you love keto pumpkin recipes, I recommend you try these delicious keto desserts.
I wish you all a happy Thanksgiving with this delicious low-carb pumpkin pie.
If you make it, please share a picture of your homemade keto pumpkin pie with me on Instagram! I love to see your creations.
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