Keto Pumpkin Pie is a creamy, low carb version of the classic holiday pie that you can now eat on a sugar free diet and not feel guilty! Smooth and spice-filled — with warming flavors like cinnamon, nutmeg and cloves, this dessert features a buttery almond flour crust and a pumpkin custard filling that has all keto-friendly ingredients. Whether you are on a ketogenic diet for health reasons or you’re just trying to cut carbs, this pie gives you the classic flavor and texture while helping you keep your macros in check. It’s perfect for Thanksgiving, Christmas or any gathering of the autumn that you want to indulge without feeling guilty. And best of all, it’s so simple to make, keeps in the refrigerator for several days, and i’s delicious topped with a dollop of homemade sugar-free whipped cream.
Keto Pumpkin Pie Recipe
So let’s move on to the recipe of this delicious Keto Pumpkin Pie! We will discuss everything you need to know: ingredients, equipment, calories, nutritional information and step-by-step instructions. Whether you’re making it for the holidays, or a whim of a comforting, guilt-free dessert, this is a no-fail recipe that is so easy a beginner can make it, and it’s pretty enough for company. With a few pantry staples and a little patience, you can indulge with a rich, velvety pie that doesn’t bust your carb budget. So grab your whisk and oven dish — we’re about to create some keto magic!
Keto Pumpkin Pie
Ingredients
Equipment
Method
- Preheat the Oven:Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9 inch pie pan.
- Prepare the Crust: In a bowl, combine almond flour, melted butter, erythritol, vanilla, and salt until a dough forms. Press it evenly in the pie dish to the bottom and sides.
- Prebake the Crust: Bake for 10 minutes on lower rack. Remove, then leave to cool a bit while you make the filling.
- Mix the Filling: In a large bowl whisk pumpkin puree, sweetener, eggs, heavy cream, vanilla, and all spices together until smooth and creamy.
- Fill the Crust: Scrape the pumpkin filling into the cooled crust and smooth the top with a spatula.
- Bake the Pie: Bake for 40–45 minutes, or until the centre is barely set. Some wobble in the middle is fine.
- Cool & Rest: Cool to room temperature, then chill 2 hours before serving.
Notes
- I like to use canned pumpkin puree (not pumpkin pie filling — it has added sugar).
- Chill the pie completely, until the custard firms.
- Make a foil collar to fit around crust edges to prevent over-browning.
- Serve with keto whipped cream or crushed pecans, top, if desired, for added flavor.
- Best made a day in advance — it tastes better the next day.
Keto Pumpkin Pie Nutrition
| Nutrient | Amount |
| Calories | 280 kcal |
| Fat | 24g |
| Protein | 6g |
| Total Carbs | 10g |
| Fiber | 4g |
| Net Carbs | 6g |
| Sugar | 2g |
Frequently Asked Questions
Ques: Can I make this pie dairy-free?
Ans: Yes, use full-fat coconut milk instead of heavy cream.
Ques: Is canned pumpkin keto-friendly?
Ans: Yes, in moderation—it’s low in net carbs and rich in fiber.
Ques: Can I freeze keto pumpkin pie?
Ans: Yes, wrap tightly and freeze for up to one month.
Ques: What’s the best sweetener for this pie?
Ans: Erythritol or monk fruit blend works best for flavor and texture.
Ques: Can I use a different crust?
Ans: Yes, pecan crust or coconut flour crust are great keto alternatives.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.