Skip to Content

Home » Keto Recipes » Easy, Keto Low-Carb Pumpkin Pie

Easy, Keto Low-Carb Pumpkin Pie

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! 

keto low carb pumpkin pie on a white plate with a whole cut pie in the back

This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate I earn from qualifying purchases.

The Keto Essential Cookbook is available NOW for FREE! For a hard copy, you only pay the shipping and handling. Get over 100+ scrumptious recipes with net carb, fat, protein, and calorie count for every recipe. Click here to purchase yours today!

essential keto cookbook

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.

almond flour, butter, an egg, and sweetener in glass bowls

Is Pumpkin Keto? Is Pumpkin Allowed on a Keto Diet

A 1/2 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.

collage photo of keto low carb crust in a food processor

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.

keto low carb pumpkin pie crust
sweetener, eggs, pumpkin puree, and pumpkin pie spice in glass bowls

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.

collage photo of keto low carb pumpkin puree in food processor

How to Make Keto Pumpkin Pie

Pulse the mixture only a few times until incorporated. Don’t overmixing will leads to lots of cracks in the crust. 

  1. Add almond flour, melted butter, sweetener, salt, and an egg to a food processor and pulse until incorporated.
  2. Grease a 9.5 inch pie plate with butter.
  3. Spread the crust throughout the pie plate. Be sure to focus on the edges. 
  4. Add the pumpkin pie filling and bake.
  5. Cool completely and then chill overnight. 
keto low carb pumpkin pie on a white plate with a whole cut pie in the back

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.

keto low carb pumpkin pie on a white plate with a

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

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

Print Pin
5 from 3 votes

Easy, Keto Low-Carb Pumpkin Pie

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! 
Course Dessert
Cuisine American
Keyword gluten free pumpkin pie, keto pumpkin pie, keto Thanksgiving recipes, low carb pumpkin pie
Prep Time 15 minutes
Cook Time 40 minutes
cool and chill 10 hours
Total Time 10 hours 55 minutes
Servings 10 slices
Calories 272kcal

Ingredients

Keto Almond Flour Pie Crust

Keto Pumpkin Pie Filling

Optional Homemade Pumpkin Spice

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

You can combine the pie crust ingredients by hand. It will take a little longer and can be difficult to incorporate the ingredients to produce a smooth crust. I find this way works best.
Be sure to use eggs that are room temperature, for the pumpkin pie filling. I usually take the eggs out of the fridge early in the morning and allow them to sit on the counter to come to room temperature. Cold eggs will result in cracked filling.
If you like really high crust along the edges, be sure to smooth the crust out and up. I prefer for the crust to be thicker on the bottom of my pies.

Homemade Keto Whipped Cream Recipe

1/2 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.
 
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1slice | Calories: 272kcal | Carbohydrates: 6g | Protein: 7g | Fat: 23g
10 Ingredients or Less Keto CookbookGrab the Digital Cookbook here!
Easy Keto Chicken RecipesCheck out 20 Keto Low-Carb Chicken Recipes here!
Need help planning keto friendly meals?Grab your 21 Day Keto Meal Plan here.!
Need Keto Recipes for the Summer?Access our 21 Day Summer Meal Plan here!
Get our FREE Printable Keto Grocery List here.Click here to grab the grocery list!
Do you struggle with staying consistent at meal prepping?If you get tired of your Meal Prep Meals by Day 2 our Big Boss Meal Prep Guide is for you!
Tried this recipe? Mention @Stay_Snatched or tag #StaySnatched! The recipe instructions noted here are the property of Stay Snatched and subject to copyright. Please do not screenshot and share this recipe on social.
Join our Keto Recipes Facebook GroupClick here to join our Facebook Group!
Subscribe to our YouTube ChannelCheck out our YouTube Channel!
Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
air fryer honey glazed ham on a green and gold plate
Air Fryer Honey Glazed Baked Ham
← Read Last Post
Air Fryer Blueberry Muffins (Breakfast or Dessert)
Read Next Post →
Recipe Rating




Jessica

Sunday 29th of November 2020

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

Sunday 29th of November 2020

Yay! I'm so glad you enjoyed it.

Caitlyn

Friday 27th of November 2020

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

Friday 27th of November 2020

You're welcome! I'm so glad you enjoyed it.

Edith

Thursday 26th of November 2020

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

Friday 27th of November 2020

I'm glad you found it easy to follow! I love when I can impress kids.

Chelsea M

Thursday 26th of November 2020

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

Friday 27th of November 2020

I'm so happy I could save your Thanksgiving with this pie.

Jill

Thursday 26th of November 2020

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

Thursday 26th of November 2020

This happens often with pies, especially when almond flour is used. Did you use the pie crust protectors noted in the recipe?