Keto Pumpkin Pie

If you’re trying to stay low-carb during the holiday season—or just craving something cozy and fall-inspired—this keto pumpkin pie is a total game-changer. It’s rich, smooth, full of warm spices, and nestled in a buttery almond flour crust that’s just the right amount of crisp and crumbly. You don’t have to sacrifice flavor or texture to enjoy a slice (or two!) of pumpkin pie that fits into your keto lifestyle.

Traditional pumpkin pies are usually packed with sugar and served in high-carb crusts that can easily throw you off track. But this version is made with simple low-carb ingredients and still delivers everything you love about a classic pumpkin pie: that silky filling, the cinnamon-y aroma wafting from the oven, and the way it pairs perfectly with a dollop of whipped cream. Honestly, no one will even guess it’s keto—it tastes that good.

Whether you’re planning a fall dinner, a Thanksgiving feast, or just want to treat yourself to a cozy dessert, this recipe is both festive and functional. It stores well, can be made ahead, and works beautifully as a make-and-freeze option too. Plus, it’s sweetened with a keto-friendly sugar substitute that keeps the carb count low without any weird aftertaste.

And the best part? This keto pumpkin pie is easy enough for even beginner bakers to pull off, with a filling that comes together in one bowl and a crust that doesn’t require any rolling or fuss. So go ahead—grab a fork, a hot cup of coffee or tea, and enjoy a slice of pie that feels indulgent but keeps your goals in check.

Why You’ll Love It

• Low in Carbs, High in Flavor – This pie has all the cozy fall flavors you expect from a traditional pumpkin pie but without the sugar crash or carb overload.
• Simple Ingredients – No complicated substitutions or hard-to-find ingredients. Everything you need is probably already in your keto pantry.
• Easy Almond Flour Crust – No rolling pin needed! The crust is a press-in style, buttery, and slightly crisp, making prep a breeze.
• Perfect for Holidays or Anytime – Whether it’s Thanksgiving, a fall gathering, or a weeknight craving, this pie feels festive and comforting.
• Make-Ahead Friendly – Bake it the day before or freeze it for later—either way, it holds up beautifully and tastes just as good chilled.

Ingredient List

For the Almond Flour Crust:

• 1 ½ cups almond flour
• 3 tablespoons melted butter
• 1 tablespoon powdered erythritol (or preferred sweetener)
• ½ teaspoon vanilla extract
• Pinch of salt

For the Pumpkin Pie Filling:

• 1 ¾ cups canned pumpkin puree
• ¾ cup heavy cream
• ½ cup powdered erythritol (or monk fruit blend)
• 2 large eggs
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon vanilla extract
• Pinch of salt

Ingredient Notes

• Almond flour – I recommend using superfine almond flour (like Bob’s Red Mill or Kirkland) for a smoother crust texture.
• Pumpkin puree – Make sure you’re using 100% pure pumpkin, not pumpkin pie filling which has added sugar and spices.
• Sweetener – A powdered sweetener blends better in the filling and crust. Erythritol or monk fruit blends are both great options.
• Spices – Feel free to use a pre-mixed pumpkin pie spice if that’s what you have on hand—just use about 2 teaspoons total.
• Heavy cream – Adds that luscious, creamy texture to the filling. Full-fat coconut milk can be subbed for a dairy-free version.

Kitchen Equipment Needed

• 9-inch pie pan – For baking the pie. I love using a glass pie dish so I can check the crust’s doneness.
• Mixing bowls (2) – One for the crust, one for the filling. Medium to large bowls work best.
• Measuring cups and spoons – For accurate measurements, especially with low-carb ingredients.
• Whisk – To blend the filling until smooth and lump-free.
• Spatula – Handy for spreading the crust evenly and scraping every bit of filling.
• Oven – Essential, of course! A reliable oven makes all the difference in even baking.
• Cooling rack – Helps the pie set evenly and prevents soggy crust bottoms.

Instructions

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Place your oven rack in the center position for even baking.

Pro Tip: Preheating fully ensures your crust starts cooking right away and doesn’t turn soggy.

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Step 2: Make the Almond Flour Crust

• In a medium mixing bowl, combine 1 ½ cups almond flour, 3 tablespoons melted butter, 1 tablespoon powdered erythritol, ½ teaspoon vanilla extract, and a pinch of salt.
• Stir together with a fork or spatula until the mixture resembles coarse, damp sand.
• Transfer the mixture to a 9-inch pie pan and press it in evenly across the bottom and up the sides. Use your fingers or the bottom of a flat measuring cup to press it down tightly.

Pro Tip: Firmly pressing the crust into the pan helps it hold together better after baking.

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Step 3: Par-Bake the Crust

• Place the crust in the preheated oven and bake for 8–10 minutes, or until it’s just starting to turn lightly golden.
• Remove and let it cool slightly while you make the filling.

Pro Tip: Don’t overbake here—it’ll continue baking once the filling is added.

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Step 4: Make the Pumpkin Filling

• In a large mixing bowl, whisk together:
  • 1 ¾ cups pumpkin puree
  • ¾ cup heavy cream
  • ½ cup powdered erythritol
  • 2 large eggs
  • 1 ½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, and ½ tsp vanilla extract
  • Add a pinch of salt to balance the sweetness.
• Whisk until completely smooth and evenly combined. No lumps!

Pro Tip: Whisk continuously to prevent clumps and ensure a silky filling texture.

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Step 5: Fill the Crust & Bake

• Pour the pumpkin filling into the slightly cooled crust.
• Gently tap the pie pan on the counter to release air bubbles and smooth the top with a spatula if needed.
• Bake at 350°F (175°C) for 45–55 minutes, or until the edges are set and the center is just slightly jiggly.

Pro Tip: If the crust edges start to brown too quickly, loosely cover them with foil halfway through baking.

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Step 6: Cool and Chill

• Remove the pie from the oven and place it on a cooling rack.
• Let it cool to room temperature—about 1–2 hours.
• Then transfer to the fridge and chill for at least 4 hours, or preferably overnight, to fully set.

Pro Tip: Chilling is key! It firms up the filling and improves the flavor. Don’t skip this step.

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Now you’re ready to slice, serve, and enjoy!

Tips and Tricks for Success

• Use room temperature eggs and cream – This helps the filling mix smoothly and bake evenly without curdling.
• Don’t overbake – The center should still have a slight jiggle when you take it out; it will firm up as it cools.
• Chill completely before slicing – This ensures clean slices and the best texture.
• Use a pie shield or foil – If the crust starts browning too early, lightly cover the edges to prevent burning.
• Let flavors develop – The pie tastes even better the next day as the spices have time to meld into the filling.

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Ingredient Substitutions and Variations

• Coconut cream instead of heavy cream – Great for a dairy-free version. Just make sure it’s the thick, canned kind.
• Pumpkin pie spice – Use 2 teaspoons in place of the individual spices if you want a shortcut.
• Pecans in the crust – Mix in a few tablespoons of finely chopped pecans for extra crunch and flavor.
• Maple-flavored syrup (sugar-free) – Add a teaspoon for a richer, fall-inspired twist.
• Crustless version – Skip the crust entirely and bake the filling in a greased pie dish or ramekins for an ultra low-carb treat.

Serving Suggestions

• Top with keto whipped cream – A generous dollop of lightly sweetened whipped cream (made with heavy cream and powdered erythritol) takes this pie to the next level.
• Dust with cinnamon or nutmeg – A light sprinkle just before serving adds an extra cozy touch.
• Serve chilled or lightly warmed – I personally love it cold straight from the fridge, but a few seconds in the microwave makes it taste like freshly baked again.
• Pair with black coffee or chai tea – The bold, unsweetened flavor of coffee or a spiced tea balances the pie’s sweetness perfectly.
• Add chopped pecans on top – Right before serving, sprinkle a few toasted pecans for crunch and a nutty finish.

Storage and Reheating Instructions

• Refrigerate leftovers – Cover the pie tightly with plastic wrap or store in an airtight container in the fridge for up to 4–5 days.
• Freeze for longer storage – Wrap individual slices or the whole pie (without whipped cream) in plastic wrap and foil, then freeze for up to 2 months.
• Thaw overnight in the fridge – For best texture, let frozen pie slices defrost in the fridge before serving.
• Reheat gently if desired – Warm a slice in the microwave for 10–15 seconds, or reheat in a 300°F oven for 10–15 minutes until just warmed through.
• Avoid reheating too long – Overheating can make the filling watery or the crust overly soft. Keep it brief!

Frequently Asked Questions

Can I make this pie ahead of time?

Absolutely! In fact, it tastes even better the next day. You can make it a day or two in advance and keep it chilled in the fridge until you’re ready to serve.

What’s the best sweetener for this recipe?

A powdered erythritol or monk fruit blend works best for smoothness and sweetness without grittiness. Granulated sweeteners can leave a slightly grainy texture in the filling.

Can I use coconut flour instead of almond flour for the crust?

Not recommended for a 1:1 swap—coconut flour is much more absorbent and will drastically change the texture. Stick with almond flour for best results, or use a keto crust recipe specifically made for coconut flour.

How do I know when the pie is done baking?

The edges should be set, and the center should still have a slight jiggle. It will firm up as it cools, so don’t wait for it to be completely solid in the oven.

Can I make this dairy-free?

Yes! Just substitute full-fat canned coconut milk for the heavy cream and use a dairy-free butter alternative for the crust. It’ll still be rich and delicious.

Is this pie freezer-friendly?

Totally. Wrap it well and freeze for up to 2 months. Thaw overnight in the fridge and enjoy chilled or gently warmed.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!