Easy, Keto Low-Carb Pumpkin Pie is a sugar-free dessert recipe perfect for Thanksgiving and the holidays! This dish is gluten-free and prepared with an almond flour crust and pumpkin spice custard filling. You can even make it crustless for a more keto-friendly treat!
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When the holidays roll in its often to find desserts that are low sugar or have no sugar at all. It's often hard to determine which pumpkin pie is the best for keto dieters.
If you love pumpkin you will love this pie. You will also love my Keto Pumpkin Bread and Keto Pumpkin Muffins recipes.
Table of Contents
Is Pumpkin Keto? Is Pumpkin Allowed on a Keto Diet
A ½ cup of pureed pumpkin has 25 calories and 4.5 net carbs. 15oz pumpkin is used in the recipe and then divided among 10 servings. This serving of pumpkin should work well for keto macros.
Pumpkin is a keto vegetable also loaded with fiber, which is essential to a healthy lifestyle.
How Many Carbs in Pumpkin Pie and Filling?
A store-bought pumpkin pie, like Marie Callender's has 54 grams of carbs and 31 grams of sugar per slice.
This keto version has 6 net carbs per slice.
How to Make Keto Pumpkin Pie Filling
The key to making the filling low carb is focus on keto friendly sweeteners. I like to use both the granular and golden monkfruit sweeteners from Lakanto. You can also use just the white granular.
I grew up using brown sugar in my Thanksgiving and holiday pies so this keeps the recipe really close to what I’m used to.
Combine 100% puréed pumpkin, brown sweetener, granular sweetener, eggs, heavy cream, vanilla extract and pumpkin pie spice in a food processor.
How to Make Keto Pumpkin Pie
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
Pulse the mixture only a few times until incorporated. Don’t overmixing will leads to lots of cracks in the crust.
- Add almond flour, melted butter, sweetener, salt, and an egg to a food processor and pulse until incorporated.
- Grease a 9.5 inch pie plate with butter.
- Spread the crust throughout the pie plate. Be sure to focus on the edges.
- Add the pumpkin pie filling and bake.
- Cool completely and then chill overnight.
How to Prevent Cracks in Pumpkin Pie
Overbaking the pie or cooling it too quickly are usually the culprits for cracked pie filling.
The pumpkin pie filling is made using eggs. The longer the eggs cook, the more they will tighten up and lead to cracks in the crust. You will have to remove the oven at the "perfect time" before the center of the pie sets.
The fully baked pumpkin pie will look slightly domed and solid around the edges; and a bit sunken and soft in the center: not sloshing like liquid, but jiggling like Jell-O.
Try baking the pie on a lower oven rack. Most ovens are hotter on top, so cooking it lower in the oven can help. Your oven may cook hotter at the bottom, so this tip will vary based on your oven. You can read more about How to Prevent Cracks in Pumpkin Pie here.
How Long Will Pumpkin Pie Last?
Leftover pie should be stored in the fridge to prevent mold. It will last about 3 days in the fridge.
More Keto Pumpkin Recipes
Keto Pumpkin Bread
Keto Pumpkin Spice Latte
Keto Pumpkin Ice Cream
Keto Pumpkin Spice Fat Bombs
Pumpkin Crisp
No Bake Pumpkin Cheesecake Bars
Keto Low Carb Pumpkin Cookies
Pumpkin Cornbread
Creamy Pumpkin Soup with Canned Pumpkin
More Keto Dessert Recipes
Keto Cheesecake
Salted Caramel No Bake Cheesecake Bars
Keto Chocolate Chip Cookies
Keto Peanut Butter Cookies
Keto Avocado Brownies
Keto Cream Cheese Sugar Cookies
Keto Lemon Bars
Keto Pound Cake
Keto Almond Flour Pie Crust
Keto Low Carb Key Lime Pie
Easy, Keto Low-Carb Pumpkin Pie
Ingredients
Keto Almond Flour Pie Crust
- 2 cups blanched almond flour
- ¼ teaspoon salt
- ¼ cup zero calorie sweetener Use DISCOUNT CODE STAYSNATCHED for savings
- 1 egg
- 3 tablespoons unsalted butter melted
Keto Pumpkin Pie Filling
- 1 15 oz can 100% pureed pumpkin
- ¾ cup heavy whipping cream
- ¼ cup brown sweetener Use DISCOUNT CODE STAYSNATCHED for savings
- ½ cup zero calorie sweetener Use DISCOUNT CODE STAYSNATCHED for savings
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice Or you can make your own spice below.
Optional Homemade Pumpkin Spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
Instructions
Pumpkin Pie Crust
- Preheat oven to 350 degrees.
- Grease a 9.5 inch pie pan with butter.
- Add the almond flour, sweetener, and salt (dry ingredients) to a mixing bowl. Stir to combine.
- Add the beaten egg and melted butter (wet ingredients) to a separate bowl and stir.
- Add the dry ingredients to a food processor. Next, pour in the wet ingredients. Manually pulse until the mix is incorporated. You can also combine the dry and wet ingredients in a mixing bowl and mix by hand, but after testing, the best results are using a food processor.
- Press the dough into the greased pie pan. Ensure you press the dough along the edges of the pan to create crust. Poke holes throughout the crust with a fork.
- Bake for 10-13 minutes until golden.
- Remove from the oven and cool for 15 minutes.
Pumpkin Pie Filling
- Add all of the ingredients for the filling to a food processor. Manually pulse a few times until the filling becomes smooth. You can also use a mixer on low, do not over-beat. Over-beating the filling will result in cracks once baked.
- Pour the filling into the cooled crust. Smooth the filling with a silicone spoon and then pick up the pan and drop it a couple of times to prevent bubbles.
- Bake for 40-50 minutes until the edges of the pie have set. The middle should still wiggle. See more tips below in the notes section.
- Remove the pie and cool on a counter until the pie has fully cooled. I let mine cool for a couple of hours. Then refrigerate the pie. I tested chilling the pie for 2 hours and chilling it overnight. I could slice into it after chilling for 2 hours, but found the best results by chilling overnight.
- Slice and enjoy.
Video
Notes
Homemade Keto Whipped Cream Recipe
½ cup heavy whipping cream and 1 tablespoon sweetener Add the whipping cream to a mixing bowl. Use a hand mixer and mix for 2 minutes. Add in the sweetener. Mix until whipped cream forms.How to Tell the Pie Has Finished Baking
The fully baked pumpkin pie will look slightly domed and solid around the edges; and a bit sunken and soft in the center: not sloshing like liquid, but jiggling like Jell-O.How to Prevent Cracks in Pumpkin Pie
Overbaking the pie or cooling it too quickly. The pumpkin pie filling is made using eggs. The longer the eggs cook, the more they will tighten up and lead to cracks in the crust. You will have to remove the oven at the "perfect time" before the center of the pie sets. Try baking the pie on a lower oven rack. Most ovens are hotter on top, so cooking it lower in the oven can help. Your oven may cook hotter at the bottom, so this tip will vary based on your oven. You can read more about How to Prevent Cracks in Pumpkin Pie here.How Long Will Pumpkin Pie Last?
Leftover pie should be stored in the fridge to prevent mold. It will last about 3 days in the fridge. For crustless pie, you can try this method.
Nutrition (displayed with net carbs)
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Jill says
Was so excited to make this pie for Thanksgiving this year. I even made my own fresh pumpkin purée. I am not a seasoned baker, so I followed the instructions to the letter. I just took the pie out of the oven because it met the requirements. The pie smells great, but the top edge of the crust is completely burnt. It was perfect when I baked the crust for 11 minutes. Now, it is almost black after baking with the pie filling in it. I guess I will try to cut that part off. Don’t know what the situation is on the bottom. What did I do wrong?
staysnatched says
This happens often with pies, especially when almond flour is used. Did you use the pie crust protectors noted in the recipe?
Chelsea M says
This recipe literally saved my Thanksgiving! It was my first keto holiday and I thought I'd have to go without pumpkin pie. This was sooo delicious and in a taste test against regular pumpkin pie I have to say, this did NOT leave me wishing I could have the real thing. It really was VERY similar, just slightly different textures. I was very impressed! Can't wait to eat the leftovers tomorrow!!!
staysnatched says
I'm so happy I could save your Thanksgiving with this pie.
Edith says
DELICIOUS! So creamy and smooth. The crust was so tasty. My kids loved it. Thank you for always making the recipes so easy to follow and for making amazing recipes.
staysnatched says
I'm glad you found it easy to follow! I love when I can impress kids.
Caitlyn says
I made this for my dad who is keto and it was great! (My husband and I liked it better than the regular pumpkin pie). It was so light and had great texture. The almond flour also gave it a nice flavor. I used a stand mixer for both crust and filling since I don’t have a large enough food processor and turned out great!! I will continue to use your recipes and share them with everyone I know. Thank you for the effort you put into this!!
staysnatched says
You're welcome! I'm so glad you enjoyed it.
Jessica says
I made this pumpkin pie for thanksgiving and loved it!! Pumpkin pie is my favorite and I didn’t want to go without it while following keto. This recipe definitely did not disappoint and I will be making again in the future.
staysnatched says
Yay! I'm so glad you enjoyed it.
Beejal says
Keto what?!?! This came out so good! The pie was to die for, light and delicious. Pure perfection! I'll be making this again soon! We even removed the sugar from the crust recipe and made quiche for bfast.
staysnatched says
haha! I'm glad you enjoyed it.
Mary says
Really delicious 😋 I'd like to know the net carbs and fat though.
staysnatched says
Glad to hear it! It’s listed in the recipe card.
Mary says
Absolutely delicious! My husband said it was the best pumpkin pie he's ever had and my daughter and I really liked it. The filling is so yummy you don't need a pie shell!
staysnatched says
That’s so true!