Keto Pumpkin Pie Like The Real Thing

Love keto holiday desserts? Try my keto pecan pie, keto apple pie, keto blackberry cobbler, and keto apple crisp next. No one should miss out on pumpkin pie during the holiday season, and my keto pumpkin pie recipe is loved by those who follow a low carb diet and those who don’t. It features a simple, buttery crust and the most incredible filling, which is perfectly spiced and full of pumpkin flavor. It’s so good, I reckon it should be a year-round dessert.

Why I love this recipe

Made with a real pie crust. Sure, you could make a crustless pumpkin pie, but where is the fun in that? Although my crust may be carb-free, it tastes like the real thing. Quick and easy. Most pies take hours to bake but not this one- The entire process is under an hour. Just 3 grams of carbs. Each slice of pie has around 3 grams of carbs each, so there is no fear of going over your daily carb limit! Perfect texture and flavor. The crust’s texture is buttery and firm, and the filling is thick and creamy. It’s full of pumpkin flavor and perfect on its own or served with some keto ice cream or keto whipped cream.

Ingredients needed

Crust

Almond flour and coconut flour. Both low carb flours are used to give the crust some structure and stability. Please do not omit one for the other. Salt. Just a pinch to balance out the sweet ingredients. Keto brown sugar. Or a brown sugar allulose. Eggs. Beaten. Butter. Unsalted and softened.

Filling

Pumpkin puree. Either canned pumpkin puree or make my homemade pumpkin puree. Do not use pumpkin pie filling as it won’t set, AND it will kick you out of ketosis (it’s LOADED with sugar!). Eggs. Room temperature. Granulated sweetener. Like with the crust, I like to use keto brown sugar, but allulose will also work. I don’t recommend other sweeteners like monk fruit or stevia, as they tend to crystalize once cooked. Heavy cream. Room temperature, please. Vanilla extract. Just a pinch for flavor. Pumpkin pie spice. A simple mix of cinnamon, ginger, nutmeg, and cloves.

How to make keto pumpkin pie

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Let the pie cool at room temperature before refrigerating it to ensure that the filling can set nicely. Sift the almond and coconut flours first if you notice they are a little clumpy. This will yield a more smooth and even dough. No pumpkin pie spice? No worries! Use 1/2 teaspoon of cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon of cloves. If you notice the sides of the pie browning too quickly, cover them with tin foil during the cooking process. Use room-temperature eggs and cream so the filling doesn’t have a chance to cool down and the pie bakes more evenly. I also found this is what differentiates between a perfect topping and a cracked topping! Make this pie in advance! I’ve made this pie up to 5 days in advance (aka before the big Thanksgiving dinner), and it tastes just as good as it made the day of.

Storage instructions

To store: Low carb pumpkin pie should always be stored in an airtight container in the fridge. It will keep well for up to 2 weeks. To freeze: You can either freeze the pie as a whole pie or in individual slices. Keep it in a freezer-friendly container and store it in the freezer for up to 6 months. Thaw at room temperature or in the refrigerator overnight.