Keto Pumpkin Pie
This easy to make Keto Pumpkin Pie is silky smooth, full of cozy pumpkin deliciousness, and baked in a tender flaky crust. This gluten-free holiday dessert tastes amazing and is always a hit at any gathering.
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❤️ Why You’ll Love This Recipe Keto Pumpkin Pie
- Classic pumpkin pie flavors
- Creamy texture
- Baked in a flaky almond flour crust
- Perfect for the holidays
- Gluten-free and kid friendly
Pumpkin pie is one of those desserts that just belongs on the holiday table. The creamy filling, warm spices, and flaky crust make it impossible not to grab a slice. I’ve made this version keto friendly without losing any of the classic flavor everyone loves.
One of the best things about my recipe is how simple it is to make. The filling comes together in minutes and the almond flour crust bakes up golden and sturdy enough to hold the silky pumpkin custard. Serve it chilled with a little dollop of whipped cream and watch it disappear.
Looking for other delicious pies to add to your holiday baking lineup? Be sure to check out my Chocolate Cream Pie and Coconut Cream Pie.
🛒 Ingredients for Gluten-Free Pumpkin Pie
- Keto Pie Crust: Flaky almond flour base that holds up beautifully.
- Pumpkin puree: The star of the show with that rich pumpkin flavor.
- Heavy cream: Adds the silky, custard-like texture everyone loves.
- Brown monk fruit/allulose: Brings a caramel-like sweetness without the sugar.
- Monk fruit/allulose: balances the flavor with a lighter sweetness
- Eggs: give the pie structure and help the filling set.
- Pumpkin Pie Spice the cozy blend of cinnamon, nutmeg, and spice that makes it taste like fall.
- Vanilla extract: Rounds out the sweetness and deepens the flavor.
- Salt: Just a pinch to balance the spices and sweetness.
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Low Carb Pumpkin Pie
Preheat oven to 350°F.
Prepare the Keto Pie Crust according to the directions, cover the edges so they do not burn and bake for 5 minutes. Allow the crust to cool slightly before filling.
While the crust is baking, add all the remaining ingredients into a large mixing bowl.
Using a hand mixer, mix until well combined, but do not over mix or you will have air bubbles in the batter.
Pour the filling into the cooled pie crust and bake 45-50 minutes or until it’s still slightly jiggly in the center.
Allow the pie to cool at room temperature for at least 1 hour, then chill in the fridge for 2-4 hours or until completely set. If you don’t let it set properly, it won’t hold it’s shape when you cut into it, so waiting is important.
☑️ Storage Instruction
Fridge: Store your pie in an airtight container or covered tightly with plastic wrap for up to 4 days.
Freezer: Wrap the whole pie or slices individually in plastic wrap and freeze up to 2 months. Thaw overnight in the fridge.
💡 Tips
- Drain any excess liquid from canned pumpkin with a paper towel if it looks watery.
- Use a glass pie dish to keep the crust bottom from getting too dark.
- Tap the pie pan gently on the counter before baking to release hidden air bubbles.
- Slice the pie with a hot knife wiped clean between cuts for neat servings.
🔄 Substitutions and Additions
- Cocoa: Mix in a tablespoon of cocoa powder for a chocolate pumpkin twist.
- Nuts: Sprinkle chopped pecans over the filling before baking.
- Cream: Use coconut cream instead of heavy cream for a dairy free option.
- Mini versions: Turn the recipe into mini tarts by baking in muffin tins.
How Do I Know When the Pie Is Done?
The edges will be firm and the middle should wobble slightly when you shake the pan.
Can I Use Fresh Pumpkin Puree?
Yes, but strain it well to remove excess liquid before using.
Why Did My Pie Crack on Top?
It was likely overbaked. Remove it as soon as the center is barely set.
Can I Make This Pie Ahead of Time?
Yes, bake it the day before and chill overnight. The flavor improves as it rests.
Is Pumpkin Keto?
Yes, in moderation. Pumpkin is lower in carbs than most squash, making it a great fit for keto desserts.
🍽️ More Pumpkin Recipes
- Pumpkin Cheesecake Mousse
- Pumpkin Coffee Cake
- Pumpkin Chaffles
- Pumpkin Donuts
- Fluffy Pumpkin Pancakes
- Pumpkin Muffins with Cream Cheese Filling
- Pumpkin Bulletproof Coffee
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Keto Pumpkin Pie
Ingredients
- 1 Homemade Keto Pie Crust
- 15 ounce canned pumpkin puree
- 3/4 cup heavy cream
- 1/2 cup brown monk fruit/allulose
- 1/4 cup monk fruit/allulose
- 3 whole eggs
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F.
- Prepare the Keto Pie Crust according to the directions, cover the edges so they do not burn and bake for 5 minutes. Allow the crust to cool slightly before filling.
- While the crust is baking, add all the remaining ingredients into a large mixing bowl.
- Using a hand mixer, mix until well combined, but do not over mix or you will have air bubbles in the batter.
- Pour the filling into the cooled pie crust and bake 45-50 minutes or until it’s still slightly jiggly in the center.
- Allow the pie to cool at room temperature for at least 1 hour, then chill in the fridge for 2-4 hours or until completely set. If you don’t let it set properly, it won’t hold it’s shape when you cut into it, so waiting is important.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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