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Keto Pumpkin Pie

Keto Pumpkin Pie

A creamy, spiced keto pumpkin pie with a buttery almond flour crust. Perfect for holiday celebrations without the carb crash.
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 2 hours
Total Time 3 hours
Servings: 8 Persons
Course: Dessert
Cuisine: American
Calories: 280

Ingredients
  

For the Crust:
  • 2 cups almond flour
  • ¼ cup melted butter
  • 2 tbsp erythritol
  • 1 tsp vanilla extract
  • Pinch of salt
For the Pumpkin Filling:
  • 1 can pure pumpkin puree (unsweetened)
  • ¾ cup heavy cream
  • 1 cup erythritol or monk fruit sweetener
  • 2 large eggs
  • 1 tsp vanilla extract
  • tsp ground cinnamon
  • tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp salt

Equipment

  • 1 Mixing bowls
  • 1 Whisk or Hand Mixer
  • 1 9-inch pie pan
  • 1 Measuring cups and spoons
  • 1 Spatula
  • 1 Oven
  • 1 Cooling rack

Method
 

  1. Preheat the Oven:Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9 inch pie pan.
  2. 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.
  3. Prebake the Crust: Bake for 10 minutes on lower rack. Remove, then leave to cool a bit while you make the filling.
  4. Mix the Filling: In a large bowl whisk pumpkin puree, sweetener, eggs, heavy cream, vanilla, and all spices together until smooth and creamy.
  5. Fill the Crust: Scrape the pumpkin filling into the cooled crust and smooth the top with a spatula.
  6. Bake the Pie: Bake for 40–45 minutes, or until the centre is barely set. Some wobble in the middle is fine.
  7. 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.