Keto Pumpkin Pie

Pumpkin pie is one of those desserts that just feels like fall. And giving it up because of carbs? That never sat right with me, so I made a keto version that actually delivers.

This keto pumpkin pie is low carb, sugar free, and tastes like a proper pumpkin pie. Not a sad imitation, but the real deal with a buttery almond flour crust and a creamy spiced filling.

The recipe is simple and doesn’t need any weird or hard to find ingredients. If you’ve baked on keto before, you probably already have most of what you need in your kitchen.

I’ve made this for people who aren’t even on keto and they loved it. That’s always the best test for any low carb dessert in my opinion.

Here’s everything you need to know to make it perfectly.

Why You’ll Love This Recipe

Tastes Like the Real Thing – This keto pumpkin pie is so creamy and rich that you honestly cannot tell it is sugar free.

Perfectly Spiced – The pumpkin pie spice and cinnamon give every bite that warm cozy fall flavor you crave.

Silky Smooth Filling – Heavy cream and eggs create an ultra smooth custard filling that melts on your tongue.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 3 tbsp Unsalted Butter, melted
• 2 tbsp Granulated Erythritol
• 1/4 tsp Cinnamon
• Pinch of Salt

For the Filling

• 1 (15 oz) can Pumpkin Puree
• 3 Large Eggs
• 3/4 cup Heavy Whipping Cream
• 2/3 cup Granulated Erythritol
• 2 tsp Pumpkin Pie Spice
• 1 tsp Vanilla Extract
• 1/4 tsp Salt

How To Make

Step 1

Preheat your oven to 350°F (175°C). In a medium bowl, combine the almond flour, melted butter, erythritol, cinnamon, and a pinch of salt. Stir until the mixture resembles wet sand.

Step 2

Press the crust mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or a flat-bottomed cup to pack it tightly. Par-bake the crust for 10 minutes, then remove from the oven and set aside.

Step 3

While the crust bakes, whisk together the pumpkin puree, eggs, heavy cream, erythritol, pumpkin pie spice, vanilla extract, and salt in a large bowl until completely smooth.

Step 4

Pour the filling into the par-baked crust and spread it evenly.

Step 5

Bake for 45 to 50 minutes, until the edges are set and the center has just a slight jiggle. If the crust edges begin to darken too quickly, tent them loosely with foil.

Step 6

Remove the pie from the oven and let it cool to room temperature on a wire rack. Then refrigerate for at least 4 hours or overnight to set completely.

Step 7

Slice and serve chilled with a dollop of unsweetened whipped cream if desired.

Tips

Pack the Crust Tight

Almond flour crust doesn’t have gluten to hold it together, so if you don’t press it down firmly enough it will crumble apart the second you try to slice the pie. Use the bottom of a flat measuring cup and really push it into the dish.

Pay extra attention to where the bottom meets the sides. That’s the weak spot where cracks happen, and if there’s a gap the filling will seep underneath during baking.

You want the crust to be compact and even everywhere, about the same thickness all the way around. Thin spots will burn and thick spots won’t crisp up properly.

Don’t Skip the Par-Bake

That 10 minutes of baking the crust by itself is what keeps it from turning into a soggy mess once the wet filling goes in. It gives the almond flour a head start so it can firm up and create a barrier.

Keep an eye on it during those 10 minutes. Almond flour browns fast, and you want it lightly golden, not dark. If it puffs up in the middle, gently press it back down with a spoon as soon as it comes out.

Blend the Filling Until It’s Completely Smooth

Erythritol granules don’t dissolve as easily as regular sugar. If you just give the filling a quick stir, you’ll end up with a grainy texture in the final pie that’s really noticeable.

Whisk everything together for a solid minute or two, or even better, use a hand mixer or blender. You want zero lumps and no visible granules before you pour it into the crust.

Some people also let the filling sit for 5 minutes after mixing and then whisk again. This gives the erythritol more time to dissolve into the liquid.

More Recipes

• Keto Pumpkin Pie Truffles
• Keto Pumpkin Roll
• Keto Pumpkin Bread
• Keto Pumpkin Spice Latte Mousse
• Low Carb Pumpkin Cheesecake Bars

Frequently Asked Questions

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

Coconut flour is not a simple 1:1 swap here because it absorbs way more moisture than almond flour. If you use it, you would need roughly 1/3 of the amount and likely an extra tablespoon or two of melted butter to keep the crust from being dry and crumbly.

That said, almond flour gives the best texture and flavor for a keto pie crust, so it is worth sticking with it if you can.