Impress your friends and family with this delicious Keto pumpkin pie recipe. This fantastic recipe is full of heartwarming spices from the pumpkin pie filling and a golden crunch from the homemade crust. This Keto-friendly version of pumpkin pie is gluten-free, sugar-free, and has just 5 grams of net carbs per serving.
For more tasty pumpkin keto recipes, check out the fantastic no bake pumpkin bars or the delicious pumpkin cookies. They are the perfect healthy treat to share with your loved ones.
Contents
🥧 The best Keto pumpkin pie recipe
Nothing says festive season like pumpkin pie! The smell of pumpkin pie spice drifting throughout my grandma's house bring back childhood memories. Every year we had a big family get-together at my grandma's, and she always made the best pumpkin pie topped with whipped heavy cream. Although her version wasn't ideal for a low-carb lifestyle, it was a treat you could not refuse!
However, this keto version is more intricate but yields lots of spicy-sweet flavors and a buttery melt-in-your-mouth crust. As far as Keto pumpkin pie goes, this recipe is unrivaled. This recipe is sugar-free, gluten-free, and only has 5 grams of net carbs.
Ready to make a homemade Keto pumpkin pie from scratch?
🍽 What you need
For a fresh pumpkin pie, I recommend getting a fresh pumpkin, boiling it, and blending it into a puree for a more natural flavor. Otherwise, you can opt to buy canned pumpkin puree to save time.
Equipment:
If you're missing kitchen equipment or need to replace a worn item, take a peek at the list below for the best kitchen deals.
- Set of measuring spoons
- Large mixing bowl
- Pie Pan (9" x 1.2")
- Large mixing spoon
Ingredients
You'll need a few key ingredients to make this pumpkin pie Keto-friendly: Coconut flour, Almond flour, Xanthan gum, and Erythritol. Otherwise, you should have the more common ingredients like vanilla extract and cinnamon on hand.
For the crust:
- ⅓ cup coconut flour
- ¾ cup almond flour
- ½ teaspoon xanthan gum
- ½ teaspoon cinnamon
- 7 tablespoon unsalted butter (very cold)
- 2 ounces cream cheese (very cold)
- 1 egg
- 1 teaspoon apple cider vinegar
- pinch of salt
For the Filling:
- 15 ounces pumpkin puree
- 8 ounces cream cheese (softened)
- 1 cup erythritol
- ¼ cup butter (melted)
- 1 ½ teaspoons vanilla extract
- 2 eggs beaten
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- ½ cup heavy whipping cream
- ¼ teaspoon salt
🔪 How to make
What makes this keto dessert extra special is the savory-sweet homemade pie crust that melts in your mouth, and just like the pumpkin pie filling, it is simple to prepare, thanks to detailed instructions.
Instructions for the crust:
Learn how to make the best Keto pie crust step-by-step and make the ultimate pumpkin pie.
- Add almond flour.
- Add coconut flour.
- Add xanthan gum.
- Add cinnamon, and salt in a large mixing bowl until well combined.
- Cut the butter and cream cheese into small pieces and mix thoroughly with the flour mixture.
- Add the cider vinegar and eggs.
- Beating continuously for a minute to incorporate well.
- The dough should come clean easily from the bowl and form a nice round ball with your hands. Wrap it in plastic wrap and pop it in the fridge for an hour to cool before rolling it out. Preheat the oven to 350 degrees when roiling out the dough.
- Remove the dough from the fridge, dust it with flour, place it on parchment paper sprinkled with almond flour, then place another sheet on top. Grab the rolling pin and gently roll out the dough enough to cover the pie dish before placing the dish over the dough.
- Remove the top parchment paper and turn the dough into the dish with one hand under the parchment paper and the other holding the dish. The dough may break when performing this procedure, but you can easily pinch it together with your fingers and form it to cover the pie plate.
Poke holes in the bottom of the pie crust to stop it from rising while baking, and place the pie pan in the preheated oven for 10 minutes. Remove it from the oven and allow it to cool on a wire wrack.
For the filling
Grab a large mixing bowl and start this off with pumpkin puree and softened cream cheese. Whisk for about a minute or until smooth and creamy.
- Add erythritol
- Add salt
- Add butter
- Add eggs
- Add nutmeg
- Add cinnamon
- Add heavy whipping cream and whisk for about one minute until thoroughly combined.
- Pour the pumpkin filling into the prepared pie crust.
- Bake the Keto pumpkin pie for 50 minutes. After 50 minutes, check to see if the center is firm. If the center is still a little wobbly, put the pumpkin pie back in the oven for another 10 minutes.
The finished product should look dark on top but not black, and the center should be firm. Similar to step 9 outlined above.
Let the pumpkin pie cool completely and place it in the fridge for 4 hours.
Serve with fresh whipped cream and a dusting of cinnamon.
💭 Top Tips
- 1 cup of erythritol gives the pumpkin pie a nice sweetness, but if you prefer your desserts not so sweet, I recommend using half a cup of erythritol for your first pumpkin pie and then adjust it to your taste buds the next time.
- If you want your low-carb pumpkin pie flawless without any cracks, try baking it in a water bath. It is common for cracks to appear on top of the pie while baking and cooling, but one way to prevent this is by using a water bath to cook the pumpkin pie evenly.
- 1 cup of erythritol gives the pumpkin pie a nice sweetness, but if you prefer your desserts not so sweet, I recommend using half a cup of erythritol for your first pumpkin pie and then adjust it to your taste buds the next time.
- If you want your low-carb pumpkin pie flawless without any cracks, try baking it in a water bath. It is common for cracks to appear on top of the pie while baking and cooling, but one way to prevent this is by using a water bath to cook the pumpkin pie evenly.
- Switch up the pie crust for a graham cracker crust. Mix gluten-free graham crackers and melted butter together to create a delicious buttery crust.
- For a more keto-friendly low-carb pumpkin pie, you may want to consider eliminating the crust. It's still delicious and lowers the carb and the calories. You can think a bit outside the box when making low-carb pies but still, get a satisfying alternative to a traditional favorite.
- This keto pumpkin pie recipe uses cream cheese to help cut down on the carb content.
📋 Variations
If you're looking to use your fresh pumpkin differently, try some irresistible alternatives perfect for breakfast, lunch, and snacking on during the day.
Keto pumpkin muffins
These keto-friendly muffins are just the treat you have been waiting for! Made with wholesome ingredients and flavored with pumpkin pie spice. They are super-moist and highly moreish. I usually have 2 of these for brunch because one is never enough!
Keto pumpkin bars
Whip up these excellent pumpkin bars topped with a cream cheese frosting. They are the perfect treat for anyone on a keto diet and only take half an hour from start to finish.
Keto pumpkin pancakes
The best pancakes for a low-carb diet that melt in your mouth! These light and fluffy pancakes are ideal for breakfast or lunch and taste delicious when smothered with low-sugar maple syrup.
📖 FAQs
Is pumpkin low carb?
I have a can of pumpkin puree here (not pumpkin pie filling), and it claims to have 10 grams of carbs and 4 grams of fiber per half a cup, which means 6 grams of net carbs per half-cup.
Pumpkin also contains a ton of great nutrition like vitamin A, potassium, and others. You will want to consult the nutritional information on the package if you are buying canned pumpkin.
Pumpkin on a Keto diet
Traditional pumpkin pie will knock you out of ketosis, but a keto pumpkin pie with the right balance of ingredients is something everyone can enjoy. Pumpkin is an ingredient worth considering during the holiday and seasonal cooking period.
🥫 Storage
Did you know pumpkin pie tastes better the next day? The pumpkin pie flavor enhances and tastes fantastic.
Fridge - Cover the pie in aluminum foil or wrap after it has cooled completely, and place it in the fridge for up to 4 days.
Freezer - Store leftover pumpkin pie in an airtight container and place it on a flat surface in the freezer for up to 4 months—thaw overnight in the fridge when you want to eat it.
👪 Serving Size
This amazing Keto pumpkin pie serves 14 people and is an excellent way to impress and feed your friends and family over the holidays.
If you're looking for pumpkin recipe ideas, check out my stuffed pork tenderloin, pumpkin cookies, and pumpkin oatmeal bars.
📋 Recipe
Keto Pumpkin Pie
Ingredients
For the Crust:
- ⅓ cup Coconut flour
- ¾ cup Almond flour
- ½ teaspoon Xanthan gum
- Pinch of salt
- ½ teaspoon Cinnamon
- 7 tablespoon Unsalted butter - very cold
- 2 ounces Cream cheese - very cold
- 1 Egg
- 1 teaspoon Apple cider vinegar
For the Filling:
- 15 ounces Pumpkin puree
- 8 ounces Cream cheese - softened
- 1 cup Erythritol
- ¼ teaspoon Salt
- ¼ cup Butter - melted
- 1-½ teaspoon Vanilla extract
- 2 Eggs - beaten
- ½ teaspoon Ground ginger
- ½ teaspoon Nutmeg
- 1 teaspoon Cinnamon
- ½ cup Heavy whipping cream
Instructions
For the crust (make sure you use the list of CRUST ingredients)
- Combine the almond flour, coconut flour, xanthan gum, pinch of salt and cinnamon in a mixing bowl. Stir to combine well.
- Add in cold butter, and cold cream cheese, cut into pieces.
- Add in the apple cider vinegar and the egg. Beat until completely mixed.
- Place the dough onto a sheet of plastic wrap, wrap it up tightly, and place it in the fridge for at least an hour.
- Once ready to use, remove the crust dough from the fridge, place on a piece of parchment paper dusted with almond flour, and dust the top of the dough with almond flour as well. Place another sheet of parchment paper on top, and slowly roll out the dough until it is just a bit larger than the pie dish. Place the pie dish face down over the dough, put your hand under the parchment paper, and flip the dough into the pie pan. If it breaks, simply pinch the tears closed with your fingers. Form the dough to the pie pan.
- Prebake the dough in a 350 degree oven for 5-10 minutes. Poke holes in the bottom of the crust with a fork before placing it in the oven. Remove the crust, and let cool.
For the filling (make sure you use the list of FILLING ingredients)
- Cream together the canned pumpkin and cream cheese.
- Once smooth, add all of the remaining ingredients for the filling, and beat until creamy.
- Pour the pumpkin mixture into the cooled pie crust, and bake for 50 minutes to an hour. If the crust begins to get too dark, you can cover it with some aluminum foil. Bake until the center of the pie is set and no longer jiggles when moved.
- Cool the pie completely, and place in the fridge to chill. Serve cold with some fresh whipped cream on top.
Notes
- The 1 cup of erythritol gives the pumpkin pie a nice sweetness, but if you prefer your desserts not so sweet, I recommend using half a cup of erythritol for your first pumpkin pie and then adjust it to your taste buds the next time.
- If you want your low-carb pumpkin pie flawless without any cracks, try baking it in a water bath. It is common for cracks to appear on top of the pie while baking and cooling, but one way to prevent this is by using a water bath to evenly cook the keto pumpkin pie.
- Switch up the pie crust for a graham cracker crust. Mix gluten-free graham crackers and melted butter together to create a delicious buttery crust.
- For a more keto friendly low carb pumpkin pie you may want to consider eliminating the crust altogether. It’s still delicious and lowers the carb and the calories. You can think a bit outside the box when making low carb pies, but still get a satisfying alternative to a traditional favorite.
- This keto pumpkin pie recipe uses cream cheese to help cut down on the carb content.
- I have calculated this recipe at 5 grams of net carbs. Please very the nutrition information yourself based upon the ingredients you use, especially if you are carefully tracking to stay in ketosis.
ROBIN
The net carbs aren't bad at all for this. Even if someone indulged in a couple slices... it would not totally throw them out of whack like eating regular pie.