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Keto Pumpkin Pie Recipe

Keto Pumpkin Pie

iamwinfred
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, holds its shape, and the flavor is warm, rich, and full of cozy fall spice.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 285 kcal

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

Ingredients
  

For the Crust

  • 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

For the Filling

  • 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

For Serving (Optional)

  • sugar-free whipped cream to taste
  • toasted pecans or walnuts, for garnish
  • extra pumpkin pie spice for dusting

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 285kcalCarbohydrates: 8gProtein: 7gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 120mgSodium: 180mgPotassium: 240mgFiber: 3gSugar: 2gVitamin A: 120IUVitamin C: 5mgCalcium: 6mgIron: 10mg
Keyword almond flour pie crust, keto pumpkin pie, low carb pumpkin pie, sugar free pumpkin pie, thanksgiving dessert
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