Keto Pumpkin Pie | Low-Carb Holiday Treat

This Keto Pumpkin Pie is a low-carb take on the classic holiday dessert for everyone who wants to avoid sugar and carbs in general. Crafted with almond or coconut flour crust and velvety smooth pumpkin purée, this pie offers the same creamy consistency and spiced flavor you’re used to in traditional pumpkin pie. It’s a mix of cinnamon, nutmeg, and ginger, which add that warmth and depth to the flavor, making it perfect for fall (or holiday) entertaining. Naturally sweetened with erythritol or another keto-compatible sweetener, it satisfies sweet cravings while not sending blood sugar through the roof.

Buttery and light, the crust is not too crisp itself and gives way to the creamy filling. This Keto Pumpkin Pie is a great make-ahead treat that sets up nicely when chilling in the fridge, allowing all those fall flavors to blend. It’s especially guiltless and also delightful with a little whipped cream or a sprinkle of cinnamon. Perfect whether you’re serving a holiday dinner or just enjoying dessert on a cool fall evening, this low-carb pumpkin pie has all the traditional flavors of the season without all the carbs.

Keto Pumpkin Pie Recipe

Keto Pumpkin Pie

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

1 hour hr 5 minutes mins

Servings: 8

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 batch keto pie crust
• 1 1/2 cups pumpkin puree
• 3/4 cup erythritol or keto sweetener
• 1/2 cup heavy cream
• 2 eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt

Equipment

• Oven
• Mixing bowls
• Pie dish
• Whisk
• Measuring cups/spoons
• Spatula

Method

 

1. Pre heat oven to 350°F (175°C)
2. Make the keto pie crust in your pie dish
3. In a medium bowl, combine the pumpkin puree with sweetener, cream, eggs and spices
4. Pour filling into prepared crust
5. Bake for 45–50 mins or until the filling is set
6. Set aside to cool completely, then chill for 2hrs
7. Chill and serve with whipped cream if you desire

Flavour Profile of Keto Pumpkin Pie

• Sweet & Spiced: Cinnamon, nutmeg, and ginger add warmth.
• Creamy: With pumpkin puree and cream for that silky texture.
• Buttery: A crust of almond flour is rich and decadent.
• Earthy Pumpkin: It adds some earthy-sweetness and body.
• Fulfilling: Old-school holiday the low-carb way.

Keto Pumpkin Pie Nutrition and Calories

FAQs

Q1. Can I use canned pumpkin?

A1. Yes, definitely use pure pumpkin (not pie filling.)

Q2. Can I make it nut-free?

A2. Substitute almond flour for the coconut flour crust.

Q3. Can I freeze it?

A3. Yes, wrap tightly and freeze.

Q4. Can I use maple flavoring?

A4. Yes, use sugar-free maple extract.

Q5. How long does it last?

A5. Refrigerated, 4 to 5 days; frozen, one month.

Candice Knauer

Hi, I’m Candice Knauer!
I’m passionate about creating delicious, healthy meals that make the keto lifestyle simple and enjoyable. What started as my personal journey into low-carb cooking has grown into a collection of recipes that I love sharing with others who want to feel their best while still enjoying great food.