You will absolutely love this rich Keto Pumpkin Pie! This classic Thanksgiving dessert recipe is made sugar-free for a low-carb dish that’s keto- and diabetic-friendly!
Sugar-Free Pumpkin Pie
Buckle up your taste buds, folks, because we’re about to embark on a pumpkin-packed adventure that’s as smooth as a jazz saxophonist and as spicy as your aunt’s dance moves at the last family reunion! You see, pumpkin pie isn’t just a dessert; it’s the secret handshake of the season, the dessert that even the turkey wishes it could impersonate. So, grab your mixing bowl, your rolling pin, and maybe a pair of stretchy pants because we’re diving headfirst into the wonderfully wobbly world of pumpkin pie – a dessert so magical that even Cinderella would swap her glass slipper for a second helping.
Ingredients for Low-Carb Pumpkin Pie
Here’s a quick overview of what you’ll need for this recipe. Find exact measurements in the printable recipe card at the bottom of the page.
- Almond Flour: this is not the same as almond meal. You will want blanched, superfine almond flour for the pie crust. For this recipe I do not recommend using coconut flour.
- Eggs: eggs are used in the crust and in the pumpkin filling.
- Spices: Pumpkin pie spice, kosher salt, and vanilla extract are used in this recipe. I prefer to use an already prepared pumpkin spice mix instead of individual measurements for cinnamon, nutmeg, ginger, allspice and cloves because it makes this a bit easy and requires you to purchase fewer ingredients.
- Butter and Cream Cheese: used to make the perfect low-carb pie crust.
- Apple Cider Vinegar: This helps give the crust a flakey texture, similar to a traditional wheat flour crust.
- Pumpkin: canned pumpkin puree. Be sure not to grab a can of pumpkin pie filling, which is not the same, as it as sugar, spices, and a thickener already added.
- Monk fruit: this is the low-carb sugar substitute I prefer. However, Swerve or erythritol will also work.
- Heavy Cream: a signature ingredient for a pumpkin pie because it helps to create that lovely creamy, custard-like texture. If you absolutely cannot use heavy cream you can sub unsweetened almond milk, however it will alter the texture of the pie. If you can use heavy cream that will result in the best taste and texture.
- Thickener: you will need a smidge of xanthan gum or a tablespoon of cornstarch to help thicken the pumpkin custard. Either one will work, and you will find specific notes regarding each one below.
How to Make Keto Pumpkin Pie
In addition to the ingredients listed above, you will also need an electric mixer, a few mixing bowls, and a 9-inch pie pan. And above all else, you need a pie shield. You don’t have to purchase one; you can simply cut a hole in a square of foil. This is essential to prevent the crust from overbaking.
Make the Crust and Chill
If you’ve made a pie crust from scratch, this really isn’t that different. The basic ingredients are the same, flour, salt, and butter. There are just a few minor tweaks required to make this low-carb, gluten-free pie crust taste as close to a traditional crust as possible.
- Stir the almond flour, salt, butter, and cream cheese in a food processor or mixer and mix until it resembles coarse crumbs.
- Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
- Roll the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again. (I like to prepare the dough the day before)
Pre-bake the Crust
- When ready to use the dough, preheat the oven to 350 degrees F.
- Grease a 9-inch pie pan and press the dough into the prepared pan (you can roll the dough, but it is sticky, and I find it easier to press the dough into the pan).
- Place a sheet of parchment paper over the pie crust and add pie weights or dried beans. Blind bake the pie crust for 7 minutes, then remove it from the oven.
- Remove the weights and parchment paper set aside, and poke a few holes in the crust with a fork. Bake the crust for an additional 5-6 minutes.
Make Pumpkin Filling
- While the crust is baking, make the pumpkin pie filling: in a mixing bowl, add the pumpkin, sweetener, pumpkin pie spice, salt, vanilla extract, and eggs. Use an electric mixer to beat the pumpkin until creamy and smooth.
- Once the pumpkin is smooth, add the heavy cream and xanthan gum or cornstarch and cream with an electric mixer.
Fill and Bake
- Pour the pumpkin mixture into the parbaked pie crust and ADD A PIE SHIELD.
- Bake the pie for 40-50 minutes until the center is almost set; it is okay if it wiggles slightly. It will continue to set as it cools.
- Allow the pie to cool to room temperature, uncovered, and chill for one hour before serving. Garnish the pie with whipped cream, additional spices, or roasted pecans if desired.
Storage
If you have any leftovers (which I doubt you will!), you can easily store these in the fridge. Wrap the pie tightly and store it in the fridge for up to 5 days. You can serve the pie straight from the fridge or allow it to come to room temperature for 30 minutes prior to serving.
Can I freeze pumpkin pie?
Yes, pumpkin pies freeze beautifully and can be reheated easily for a convenient meal prep dessert. If you cook your pie in a disposable foil pan, you can freeze the pie right in the pan without putting your good pie pan in the freezer.
First, allow it to cool completely (important to avoid freezer burn). Next, wrap the pie (whole or individual slices) in multiple layers of plastic wrap. Finally, wrap AGAIN but in aluminum foil this time–This helps make sure your pie doesn’t pick up any odors from other frozen goods.
The night before you’re ready to eat, remove the foil and plastic wrap and place the pie in the fridge to thaw for 10+ hours. Do not thaw on the counter at room temperature or you’ll have a soggy crust. Pumpkin pie is best thawed and eaten within 1 month of freezing for the best flavor and texture.
If you like this keto dessert, you’ll love these sugar-free recipes!
- Pumpkin Cheesecake Bars – Can’t decide between cheesecake and pumpkin pie? With this recipe, you don’t have to! This combines the best of both worlds and tastes AMAZING.
- Keto Butter Pecan Cheesecake – A classic, vanilla cheesecake topped with roasted pecans and sugar-free caramel sauce… Yes, please! This is SO delicious and easy to make ahead of time.
- Keto French Silk Pie – You’ll never believe this only has 5 net carbs per slice! This tall, impressive pie is a must for special occasions and big holiday celebrations.
- Low-Carb Brownie Pie – This is an easy, quick dessert that tastes like a classic. It’s great for picky eaters, and nobody would guess it’s sugar-free!
- Cranberry Cheesecake Bars – The creamy filling is topped with the best pecan crumble! Each bar is just 5 net carbs, making it the perfect holiday dessert for potlucks.
Keto Pumpkin Pie
Ingredients
Pie Crust
- 1 1/2 cups almond flour
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1 ounce cream cheese
- 1 teaspoon apple cider vinegar
- 1 egg
Pumpkin Filling
- 15 ounces canned pure pumpkin
- 3 large eggs
- 1 cup brown sugar monkfruit
- 1/2 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3/4 cup heavy cream
- 1/8 teaspoon xanthan gum or 1 tablespoon cornstarch see notes below
Instructions
- Combine almond flour, salt, butter, and cream cheese in a food processor or mixer and mix until it resembles coarse crumbs.
- Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
- Roll the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again. (I like to prepare the dough the day before)
- When ready to use the dough, preheat the oven to 350 degrees F. Grease a 9-inch pie pan and press the dough into the prepared pan (you can roll the dough, but it is sticky, and I find it easier to press the dough into the pan). Place a sheet of parchment paper over the pie crust and add pie weights or dried beans.
- Blind bake the pie crust for 7 minutes, then remove it from the oven, set the weights and parchment paper aside, and poke a few holes in the crust with a fork.
- Bake the crust for an additional 5-6 minutes.
- While the crust is baking, make the pumpkin pie filling: in a mixing bowl, add the pumpkin, sweetener, pumpkin pie spice, salt, vanilla extract, and eggs. Use an electric mixer to beat the pumpkin until creamy and smooth.
- Once the pumpkin is smooth, add the heavy cream and xanthan gum or cornstarch and cream with an electric mixer.
- Pour the filling into the parbaked pie crust and ADD A PIE SHIELD. Bake the pie for 40-50 minutes until the center is almost set; it is okay if it wiggles slightly. It will continue to set as it cools.
- Allow the pie to cool to room temperature, uncovered, and chill for one hour before serving.
- Garnish the pie with whipped cream, additional spices, or roasted pecans if desired.
Notes
- Xanthan gum and cornstarch are thickeners; these help the custard filling to set properly. Those on strict keto usually prefer xanthan gum, while cornstarch is cheaper and easier to find. If using cornstarch, add an additional 0.87 carbs to each serving.
- You MUST USE A PIE SHIELD; the crust browns quickly and easily. If you do not have a pie shield, simply cut a circle in a piece of foil and place it over the pie, this ensures the crust is shielded from direct heat and is not overcooked.
Nutrition
Recipe FAQ
Yes, pumpkin an be enjoyed in moderation on a keto diet. Be mindful not to use canned pumpkin that has sweeteners, stick to pure pumpkin.
Traditional pumpkin pie does contain a lot of carbs because it has a wheat based crust and traditional sugar. This recipe contains just 4.7 net carbs per serving because it uses keto-friendly ingredients.
Yes, if you use the canned 100% pure pumpkin it is keto friendly. Some canned pumpkin are actual “pumpkin pie filling” and this contains sweeteners and thickeners, this is what you want to avoid.
Each slice has 266 calories. The complete nutritional information including carbs and fiber are included below the recipe in the printable recipe card.
