Keto Pumpkin Pie
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!
Why You’ll Love This Recipe
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 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.
Making The Crust
I love to recommend my keto coconut flour pie recipe or my keto pie crust for sweet pies because:
- It holds very well – it doesn’t crumble apart even with moist pie fillings.
- It’s sweet – coconut flour has a light sweet taste that goes well with sweet pie fillings.
- It’s nut-free and fits all diets 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 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.
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.
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, with no additives. Learn how to make your own pumpkin puree.
- Pumpkin spice mix
- 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.
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 is set and the crust borders don’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.
Serving A Pumpkin Pie
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 this keto pumpkin pie up to 24 hours before. Make sure you tightly cover the pie pan with foil or wrap and store it in the fridge until serving.
This pie can be stored 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.
- Unsweetened whipped cream
- Sour cream
The best dairy-free keto toppings are:
- Unsweetened whipped coconut cream
- Coconut yogurt is made of 100% coconut cream and probiotics. It has no sugar added, so it’s a safe yogurt on keto.
More Keto Pumpkin Recipes
If you love keto pumpkin recipes, I recommend you try these ones.
I wish you 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.
Keto Pumpkin Pie
Want My Kitchen Equipment?
- 1 can Pumpkin Puree (15 ounces)
- 2 large Eggs beaten, at room temperature
- ¼ cup Unsweetened Almond Milk or unsweetened coconut milk, at room temperature
- ¼ cup Heavy Cream or Canned coconut cream – shake can before measuring
- ½ cup Crystal Sweetener
- 2 teaspoons Pumpkin Pie Spices
- 1 Coconut Flour Pie Crust
- 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 one coconut flour pie crust following my recipe or my almond flour pie crust.
- 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 prevent the border from browning too fast. Meanwhile, prepare the pumpkin pie filling.
Keto pumpkin pie filling
- Stir the pumpkin puree, pumpkin pie spices, sugar-free sweetener in a mixing bowl.
- 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 with a spatula. 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 prevent the crust from browning 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 a 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
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Ingredients:Almond MilkCoconut FlourHeavy CreamPumpkin
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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This pie was DELICIOUS!! I bought another pumpkin pie for my guests at thxgiving but at the end everybody prefered my keto version!
I don’t often leave comments on recipes, but this was so amazing!!! Instead of making a pie, I pressed this is to a square pan to make squares. Baked it a lot longer, but it turned out so amazing. Thanks so much for this!
Hi, Carine. I am wondering if the nutrition information includes the crust, since you are directing readers to a separate post to find the crust. Thanks for clarifying.
Can I freeze the pie?
Of course it does! 🙂 It won’t be fair to share a nutrition panel for the filling only. I created a separate post for the crust as the crust can be used for other pie too including savory quiche. So I thought it will be useful to have the crust recipe for those who want to create something else ith it. Enjoy the pie! XOXO Carine
What can I sub for the eggs? And yay its about to be Pumpkin EVERYTHING weather here soon so I will be on the look out for more amazing Carine pumpkin recipes! Pumpkin pudding? Pumpkin panna cota? Pumpkin muffins?
It is a egg base recipe you cant make this one without eggs I am so sorry or it will a totally different recipe. Enjoy the pumpkin season! Thanks for reading me and trying so many recipes from the blog. Makes me very happy to have you here Leyla. XOXO Carine.
This looks so good! Love the flavor combinations!
Thank you! I can not agree more! Pumpkin + coconut is a killer combo!
Yum – must save this for when I decide to try a new pie recipe!
Hi Jillian, I hope you give it a try. I really love this pie crust as it goes well with any kind of sweet pies. Carine. xx