This Keto Pumpkin Pie Recipe delivers everything you love about the classic Thanksgiving dessert, minus the sugar and carbs that usually come with it.
A buttery almond flour crust holds a silky, spiced pumpkin custard that tastes just like the pie your grandmother made.
Nobody at your table will guess it’s low carb. It slices clean, it holds its shape, and the flavor is warm, rich, and full of cozy fall spice.
I started making this version a few years ago when I switched to a low carb lifestyle but refused to give up my favorite holiday dessert.
After a lot of testing, this recipe became my go-to. It pairs beautifully with my Maple Pumpkin Pie Recipe if you want to serve both a classic and a keto option side by side at your holiday table.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 65 minutes |
| Total Time | 90 minutes, plus chilling |
| Servings | 10 slices |
| Difficulty Level | Moderate |
Why You’ll Love This Keto Pumpkin Pie Recipe
This pie proves that low carb desserts do not have to feel like a compromise.
The crust is tender and slightly nutty, and the filling is smooth, creamy, and packed with warm spice.
It comes together with simple pantry staples, and it can be made a day ahead, which makes holiday prep so much easier.
Another favorite for your dessert table: Vegan Pumpkin Pie Recipe.
- Only about 5 grams of net carbs per slice
- Gluten free and grain free crust
- Rich, spiced pumpkin custard with no added sugar
- Perfect make-ahead dessert for busy holidays
- Tastes just like traditional pumpkin pie
Ingredients
You will need two sets of ingredients here, one for the almond flour crust and one for the creamy pumpkin filling.
Every ingredient is easy to find at a regular grocery store or online.
- For the crust: 2 cups blanched almond flour, 3 tablespoons granulated monk fruit sweetener, 1/4 teaspoon salt, 6 tablespoons cold unsalted butter cubed, 1 large egg, 1 teaspoon vanilla extract
- For the filling: 15 ounces canned pumpkin puree, 3 large eggs, 3/4 cup heavy cream, 2/3 cup granulated monk fruit sweetener, 2 1/2 teaspoons pumpkin pie spice, 1/4 teaspoon salt, 1 teaspoon vanilla extract
Read Also: Almond Flour Pie Crust Recipe
Kitchen Equipment Needed
You do not need anything fancy for this recipe, but a few good tools make the process much easier and help the crust bake evenly.
- 9 inch deep dish glass pie plate
- Food processor or large mixing bowl
- Hand mixer or whisk
- Pie crust shield
- Measuring cups and spoons
- Rubber spatula
This crust technique is very similar to what I use in my Gluten Free Pie Crust Recipe, so if you love this one, that recipe is worth trying too.
Recommended Products for This Recipe
These are a few products I personally use and recommend when making this pie.
They genuinely make the process smoother and help the final result turn out right every time.
1. Blanched Superfine Almond Flour
Using a truly fine, blanched almond flour makes a huge difference in this crust.
It creates a smoother, more cohesive dough that presses into the pan easily and bakes up tender instead of gritty.
2. Deep Dish Glass Pie Plate
A deep dish pan gives the filling room to set properly without overflowing in the oven.
Glass also lets you see when the crust edges are turning golden, so you know exactly when to add a pie shield.
3. Monk Fruit Granulated Sweetener
I like monk fruit sweetener here because it dissolves cleanly and does not leave the cooling aftertaste some other sugar substitutes have.
It measures cup for cup like sugar, so there is no need to do any conversion math.
4. Pie Crust Shield
Almond flour crusts brown faster than traditional wheat crusts, and this silicone shield stops the edges from burning while the center of the pie finishes baking.
It is reusable and adjusts to fit most standard pie plates.
5. Stainless Steel Mixing Bowl Set
Having a few different sized bowls on hand makes it much easier to keep your crust ingredients and filling ingredients organized.
They are also great for scaling this recipe up if you are making pies for a crowd.
Step-by-Step Instructions: How to Make Keto Pumpkin Pie
1. Make the Crust Dough
- In a food processor, combine the blanched almond flour, granulated monk fruit sweetener, and salt. Pulse a few times to mix.
- Add the cold cubed butter and pulse until the mixture looks like coarse sand with small pea sized bits of butter still visible.
- Add the egg and vanilla extract, then pulse again until the dough comes together into a ball. It should feel slightly soft but hold together when pressed.
- If you do not have a food processor, mix the dry ingredients in a bowl, cut in the butter with a pastry cutter or your fingers, then stir in the egg and vanilla with a spatula.
2. Chill the Dough
- Shape the dough into a flat disc and wrap it tightly in plastic wrap.
- Refrigerate for at least 30 minutes. This step matters because almond flour dough is much easier to press into the pan once the butter firms back up.
3. Press the Crust Into the Pan
- Preheat your oven to 350 degrees Fahrenheit and lightly grease your 9 inch deep dish pie plate.
- Remove the chilled dough and press it evenly into the bottom and up the sides of the pan using your fingers or the flat bottom of a measuring cup.
- Use a fork to poke several holes in the bottom of the crust to prevent puffing while it bakes.
4. Blind Bake the Crust
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 12 to 15 minutes, until the edges are just beginning to turn golden.
- Remove the parchment and weights, then set the crust aside to cool slightly while you make the filling.
5. Make the Pumpkin Filling
- In a large mixing bowl, whisk together the pumpkin puree, eggs, and heavy cream until smooth.
- Add the granulated monk fruit sweetener, pumpkin pie spice, salt, and vanilla extract.
- Whisk vigorously for about a minute until the mixture is fully combined and no streaks remain.
6. Fill and Bake the Pie
- Lower the oven temperature to 325 degrees Fahrenheit.
- Pour the pumpkin filling into the warm crust, filling it about three quarters of the way up.
- Cover the crust edges with a pie shield or strips of foil to prevent them from over browning.
- Bake for 45 to 55 minutes, until the center is mostly set but still has a slight jiggle when you gently shake the pan.
7. Cool and Chill
- Let the pie cool on the counter for about an hour. The center will continue to firm up as it cools.
- Transfer to the refrigerator and chill for at least 4 hours, or overnight, before slicing.
For a different take on the from-scratch approach, you might also enjoy this Pumpkin Pie Recipe From Scratch.
Tips for The Best Keto Pumpkin Pie
A few small details make a big difference with almond flour crusts, since they behave a bit differently than traditional wheat dough.
- Keep the butter very cold before mixing it into the crust for the best texture
- Do not skip chilling the dough, since it firms up and becomes much easier to press into the pan
- Watch the crust edges closely, as almond flour browns faster than wheat flour
- Let the pie fully chill before slicing so it holds its shape
- Use canned pumpkin puree, not pumpkin pie filling, which already contains added sugar
Read Also: Pumpkin Cheesecake Recipe
Serving Suggestions
This pie is rich enough to stand on its own, but a few simple additions make it feel extra special for a holiday table.
Sugar-free whipped cream is the classic pairing, and it takes only a minute to whip up.
A dusting of cinnamon or a few toasted pecans on top adds nice texture and looks lovely for guests.
- Sugar-free whipped cream
- Toasted pecans or walnuts
- A dusting of extra pumpkin pie spice
- A scoop of sugar-free vanilla ice cream
- A warm cup of coffee or spiced tea alongside it
If you are building out a full dessert spread, this pie sits nicely next to a Pumpkin Roll Cake.
Variations of Keto Pumpkin Pie
Once you have the base recipe down, there are plenty of ways to switch things up depending on what you are craving or what you have on hand.
- Pecan crust: Swap half the almond flour for finely ground pecans for a nuttier flavor
- Dairy-free version: Use coconut cream instead of heavy cream and a plant-based butter in the crust
- Maple flavor: Add a teaspoon of sugar-free maple flavoring to the filling for a deeper, warmer taste
- Extra spiced: Add an additional half teaspoon of cinnamon and a pinch of ground cloves
- Mini pies: Divide the crust and filling among a muffin tin for individual portions
For another take on brown butter flavor in a keto-friendly direction, check out my Maple Brown Butter Pumpkin Pie Recipe.
Storage and Reheating
This pie stores well, which makes it a great make-ahead option for busy holiday cooking.
Keep it covered in the refrigerator once it has cooled and set.
- Refrigerate covered for up to 5 days
- Freeze whole or in slices, wrapped tightly, for up to 2 months
- Thaw overnight in the refrigerator before serving
- Serve chilled or let sit at room temperature for 15 minutes for a softer texture
- This pie is best served cold and does not need to be reheated
Another great make-ahead dessert to keep in your rotation is this No Bake Pumpkin Cheesecake Recipe.
Nutritional Facts
These values are estimates based on one slice, assuming the pie is cut into 10 equal servings.
Actual values will vary slightly based on the exact brands and products you use.
- Calories: 285
- Total Carbohydrates: 8g
- Fiber: 3g
- Net Carbs: 5g
- Protein: 7g
- Fat: 25g
- Sugar: 2g
If you enjoy tracking macros on desserts, you might also like this lighter Pumpkin Mousse Recipe.
Health Benefits of Key Ingredients
Beyond being low in sugar, several ingredients in this pie bring real nutritional value to the table.
Pumpkin itself is packed with beta carotene, which your body converts into vitamin A.
Almond flour adds healthy fats and protein while keeping the carb count low compared to traditional pie crust.
- Pumpkin puree is rich in vitamin A, fiber, and antioxidants
- Almond flour provides healthy fats, protein, and vitamin E
- Eggs supply high quality protein and important B vitamins
- Cinnamon and pumpkin pie spice have natural anti-inflammatory properties
- Heavy cream provides fat that helps your body absorb the fat-soluble vitamins in pumpkin
Another favorite: Whipped Pumpkin Pie Recipe
FAQs About Keto Pumpkin Pie
1. Can I use fresh pumpkin instead of canned?
Yes, you can use homemade pumpkin puree instead of canned.
Just be sure to drain it well first, since fresh puree tends to hold more moisture than canned pumpkin.
2. Why is my almond flour crust falling apart?
This usually happens if the butter was too warm when mixed in, or if the dough was not chilled long enough before pressing it into the pan.
Give it a full 30 minutes in the fridge and handle it gently.
3. Can I make this pie ahead of time?
Absolutely, and it is actually better made a day ahead. The flavors settle and the filling firms up nicely after a full night in the refrigerator.
4. What sweetener works best in this recipe?
Granulated monk fruit or erythritol blends work great here because they measure like sugar and do not leave a strong aftertaste.
Powdered versions can also work but may slightly change the texture of the crust.
5. Can I freeze this keto pumpkin pie?
Yes, this pie freezes well either whole or sliced. Wrap it tightly and thaw it overnight in the refrigerator before serving for the best texture.
Dark Chocolate Pumpkin Tart Recipe is another fall dessert worth bookmarking if you love pumpkin desserts as much as I do.
Keto Pumpkin Pie
Ingredients
- 2 cups blanched almond flour superfine
- 3 tablespoons granulated monk fruit sweetener
- 0.25 teaspoon salt
- 6 tablespoons cold unsalted butter cubed
- 1 large egg
- 1 teaspoon vanilla extract
- 15 ounces canned pumpkin puree not pumpkin pie filling
- 3 large eggs
- 0.75 cup heavy cream
- 0.666 cup granulated monk fruit sweetener
- 2.5 teaspoons pumpkin pie spice
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- sugar-free whipped cream to taste
- toasted pecans or walnuts, for garnish
- extra pumpkin pie spice for dusting
Equipment
- 9 inch deep dish glass pie plate
- Food processor or large mixing bowl
- Hand mixer or whisk
- Pie crust shield or foil strips
- Measuring cups and spoons
- Rubber spatula
- Parchment paper
- Pie weights or dried beans
Method
- Combine almond flour, sweetener, and salt in a food processor. Pulse in cold butter until mixture resembles coarse sand. Add egg and vanilla, then pulse until dough forms a ball.
- Shape dough into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes until firm.
- Preheat oven to 350°F. Press chilled dough evenly into a greased 9-inch deep dish pie plate. Poke holes in bottom with a fork.
- Line crust with parchment, fill with pie weights, and bake 12-15 minutes until edges are lightly golden. Remove weights and set aside.
- Whisk together pumpkin puree, eggs, heavy cream, sweetener, pumpkin pie spice, salt, and vanilla until smooth and no streaks remain.
- Reduce oven to 325°F. Pour filling into warm crust, cover edges with a pie shield, and bake 45-55 minutes until center is mostly set with a slight jiggle.
- Cool pie on counter for 1 hour, then refrigerate for at least 4 hours or overnight before slicing and serving.
Nutrition
Notes
- Keep butter very cold before mixing into the crust for the best texture.
- Do not skip chilling the dough—it firms up and becomes much easier to press into the pan.
- Watch crust edges closely as almond flour browns faster than wheat flour; use a pie shield to prevent burning.
- Let the pie fully chill before slicing so it holds its shape cleanly.
- Use canned pumpkin puree, not pumpkin pie filling, which already contains added sugar.
- For a dairy-free version: use coconut cream instead of heavy cream and plant-based butter in the crust.
- For extra spice: add an additional ½ teaspoon cinnamon and a pinch of ground cloves to the filling.
- Make mini pies by dividing crust and filling among a muffin tin for individual portions.
- Store covered in the refrigerator for up to 5 days, or freeze whole or in slices for up to 2 months.
- This pie is best served cold; let sit at room temperature for 15 minutes if you prefer a softer texture.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Keto Pumpkin Pie Recipe is proof that low carb baking can taste just as comforting as the classic version.
It has that same warm, spiced flavor and creamy texture everyone looks forward to at the holidays.
I hope this becomes a regular part of your fall baking, whether it is for Thanksgiving or just a cozy weekend treat.
If you make it, I would love to hear how it turned out, so drop a comment below or share a photo here.
Recommended:
- Keto Banana Bread Recipe
- Fresh Pumpkin Pie Recipe
- Pumpkin Chiffon Pie Recipe
- Pumpkin Cheesecake Bars Recipe
- Pumpkin Pie With Sweetened Condensed Milk
