Skip to Content

Keto Pumpkin Cream Pie

This mouthwatering keto pumpkin cream pie recipe uses simple ingredients and is perfect for any pumpkin spice lover doing a low-carb diet.

It’s a velvety smooth keto pumpkin dessert you’ll want to make during pumpkin season on repeat.

The best part is that this low-carb pumpkin cream pie is a breeze, making it a perfect recipe to share with family and friends during the busy holiday season.

Plus, it’s a low-carb dessert that even those not doing a low-carb lifestyle will love! Yup, it’s that good.

This sugar-free pumpkin cheesecake recipe is so rich and delectable that you won’t believe it’s entirely keto-friendly! But it is!

A serving clocks in at 5.4 g net carbs per serving, making it a fraction compared to regular pumpkin cream pie, which on average, has 36 g net carbs per slice. 

Packed with pumpkin spice flavors, this keto dessert will make it easy to stay on track during the holidays; because doing a low-carb diet shouldn’t be tricky during this season, with a little bit of meal planning.

No need to feel like you’re missing out on pumpkin season just because you went keto with this satisfying option.

Make sure you also visit our Keto Cheesecakes for more delicious flavor and style options and, of course, all our Keto Pumpkin Recipes!

Bravenly premium supplements

Keto Pumpkin Cream Pie

Keto Pumpkin Cream Pie
Keto Pumpkin Cream Pie

If you’re a fan of both pumpkin pie and pumpkin cheesecake, then this low-carb pumpkin cream pie is exactly what you need.

This recipe uses both cream cheese and heavy cream giving this keto pumpkin cheesecake a more airy, creamy texture.

The only baking time for this recipe is for the crust. Once the crust is ready, you’ll add the creamy pumpkin filling and then allow the pie to chill for a minimum of two hours before serving.

Looking for a more traditional keto pumpkin pie? Be sure to try this recipe and my keto pumpkin pecan pie for a delicious twist on a classic pie and even a keto no-bake pumpkin cheesecake!

Low-Carb Pumpkin Cream Pie

fittoservegroup app ad

Because most people tend to overindulge during the holidays, giving your loved ones the ability to enjoy a keto treat that’s guilt-free will be a treat they will embrace. 

During pumpkin season, there are so many tempting high-carb options, and if you’re not careful you’ll find yourself falling for the temptation.

It’s easy to rationalize why it’s ok to indulge in traditional fare. 

But staying the course throughout the holidays is necessary if you’re hoping for long-term results.

Be prepared and stay on track during the holidays by incorporating recipes like this creamy pie; otherwise, you could completely derail your progress.

Ingredients Needed

Keto pumpkin cream pie filling ready for the pie crust
Keto pumpkin cream pie filling ready for the pie crust

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

The following is the list of ingredients needed. Note that the full printable recipe card is at the bottom of the page, including the nutritional information.

Keto Almond Flour Pie Crust

For the almond flour crust, I recommend almond flour made from finely ground blanched almonds for a smooth and consistent texture.

I prefer using a reputable brand to avoid any potential inconsistencies.

The quality of butter also plays a significant role in creating that rich buttery flavor. Opt for unsalted, grass-fed butter for optimal nutrition.

I add a small amount of cinnamon powder that helps mimic the flavor of graham crust.

Making the crust is easy. Once you combine all the ingredients you’ll press the mixture into an 8-inch pie plate and bake.

Once the crust has cooled you can then add the pumpkin filling.

Keto Pumpkin Cream Pie Filling

For the pumpkin cream filling, select a pure pumpkin puree that doesn’t contain any additives or sweeteners– this ensures an authentic pumpkin flavor without any hidden carbs.

When it comes to cream cheese, stick to full-fat varieties to maintain a rich and creamy texture in the filling.

Pick a high-quality, cold heavy whipping cream to help achieve a thick, smooth consistency when mixed with other ingredients.

In addition to these primary ingredients, we also need a quality pumpkin pie spice, sea salt, and vanilla extract.

Make sure the pumpkin pie spice is fresh and the vanilla extract is pure, not imitation, for the best possible flavor.

How To Make A Keto Pumpkin Cream Pie

keto pumpkin cream pie recipe card image

To make this sugar-free pumpkin pie, you’ll begin by preheating the oven to make the crust.

Then in a medium-sized mixing bowl, combine the melted butter, almond flour, sweetener, cinnamon powder, and salt using a spatula or a wooden spoon.

Once you have a consistent dough, press the mixture into an 8-inch pie pan. Make sure the dough covers the bottom of the pan evenly.

Bake the crust for 10-15 minutes until it is lightly brown.

Once it’s done, set the crust aside to cool down.

With the crust prepared, it’s time to move on to the pumpkin cream filling.

Here’s how to prepare the filling:

In a large mixing bowl, combine the pumpkin puree, softened cream cheese, powdered sugar substitute, salt, and vanilla extract using an electric mixer. Blend until well combined.

Add the cold heavy cream to the pumpkin mixture and beat it with the electric mixer until stiff peaks form. This should take between 3-5 minutes.

Once the filling is ready, spread it into the prepared pie crust. Use a spatula to spread the filling evenly, ensuring a consistent smooth layer.

Storing Your Keto Pumpkin Cream Pie

Finally, refrigerate the pie for at least two hours or overnight to achieve the perfect texture.

Remember, you can store your keto pumpkin cream pie in the refrigerator for up to 5 days or freeze it for up to 3 weeks. Enjoy!

I prefer to keep my pie in the refrigerator for no more than five days. This helps maintain the perfect flavor of the filling and crust.

To store it, I simply cover the pie with plastic wrap or place it in an airtight container to avoid any external odors from affecting the taste.

Sometimes, I may want to keep the pie for an extended period, say for an upcoming event or family gathering. In such cases, my go-to option is to freeze the pie for up to three weeks.

Before freezing, I ensure that the pie is well wrapped with plastic wrap, then again with aluminum foil, to protect it from freezer burn and prevent moisture loss.

When I am ready to serve the pie, I allow it to thaw in the refrigerator overnight, and it’s good to go!

Sugar-Free Sweetener Options

keto pumpkin cream pie served in a white plate served
keto pumpkin cream pie served on a white plate served

As far as which sugar substitute to use for this sugar-free pumpkin cream pie, I have a few recommendations. 

Lakanto Monk Fruit Powder is their confectioner’s sugar substitute, and it’s my go-to option whenever a recipe calls for a powdered sweetener.

It’s my favorite since the texture and flavor are what I have found to be the closest to its high-carb counterpart.

The brand Swerve also makes a great powdered sugar substitute. 

You could also use the stevia and erythritol-based brand Pyure if you prefer to use a granulated white stevia-based sweetener.

Note that if this is your pick, make sure you reduce the amount called for in the recipe by half since it’s a much sweeter option.

Keto Pumpkin Cream Pie Served
Keto Pumpkin Cream Pie Served

Frequently Asked Questions

What Are Some Alternatives To Almond Flour For A Keto Pie Crust?

You have a few options if you’re looking for alternatives to almond flour for a keto pie crust.

You can use pecan flour for a pecan pie crust, or a nut-free option, use sunflower seed flour, which is also low in carbs.

In both cases, you can substitute the almond flour 1:1.

What Are Other Popular Pumpkin Keto Recipes On Fit To Serve Group?

We have several pumpkin other keto-friendly pumpkin recipes you can try. Some popular choices include:

Why Is Pumpkin Considered Keto-Friendly?

Pumpkin is considered keto-friendly because it’s a low-carb, high-fiber vegetable. A 100g serving of pumpkin has about 6g of total carbs and 3g of fiber, which results in 3g of net carbs.

This makes it compatible with the ketogenic diet, given its low net carb content.

Additionally, pumpkin is rich in vitamins A and C, antioxidants, and minerals, making it a healthy choice for those following a keto lifestyle.

How Can This Recipe Be Adapted For A Crustless Pumpkin Pie?

If you’d like to make a crustless pumpkin cream pie, follow the filling instructions as outlined in the provided recipe.

Instead of spreading the filling into a prepared crust, spread the mixture into a non-stick 8-inch pie pan or silicone mold.

Tag Us

I sure hope you will give this pumpkin keto cream pie a try.

Once you do, make sure you remember to tag us on  Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes. 

Grab Our Books & APP

In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.

I pray these keto cookbooks will help make keto a delicious breeze for you.

Gain access to simple and delicious recipes for breakfast, lunch, dinner, snacks, and even desserts with our FITTOSERVEGROUP APP.

Join Our Jesus And Keto Movement 

Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.

Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives. 

We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.   

keto pumpkin cream pie recipe card image

Keto Pumpkin Cream Pie

Yield: 10
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This keto pumpkin cream pie is a light, airy dessert that easy to make and loaded with pumping spice! It's one you'll want to make over and over during pumpkin season.


Keto Almond Crust

Pumpkin Cream Pie Filling



  1. In a large mixing bowl, combine the melted butter, almond flour, sweetener, cinnamon powder, and salt.
  2. Press the mixture into an 8-inch pie pan or springform pan. Bake crust 10-15 minutes in a 350-degree oven until lightly brown. Set aside.


  1. In a large mixing bowl, combine the pumpkin puree, softened cream cheese, powdered sugar substitute, salt, and vanilla extract with an electric mixer until well blended.
  2. Next, add the cold heavy cream and beat until stiff peaks form, about 3-5 minutes.
  3. Spread in the prepared pie crust and refrigerate for at least two hours or overnight.
  4. Store your pie in the refrigerator for up to 5 days. Freeze for up to 3 weeks.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 25gSaturated Fat: 10gCholesterol: 95mgSodium: 150mgCarbohydrates: 5.9gNet Carbohydrates: 5.4gFiber: 1.5gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe