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.
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.
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
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
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
More Keto Dessert Recipes
Easy, Keto Low-Carb Pumpkin Pie
Keto Almond Flour Pie Crust
Keto Pumpkin Pie Filling
- 1 15 oz can 100% pureed pumpkin
- 3/4 cup heavy whipping cream
- 1/4 cup brown sweetener Use DISCOUNT CODE STAYSNATCHED for savings
- 1/2 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.
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.