This keto pumpkin pie is a delicious, sugar-free, gluten-free version of the classic pie we’ve come to enjoy when Thanksgiving rolls around.
Gain all the flavor of traditional pumpkin pie minus all the carbs and sugar. It’s one you will be proud to serve your family and friends all pumpkin season long.
It’s a Thanksgiving classic pumpkin keto pie that features a creamy pumpkin filling, all the fall spices, and the perfect keto gluten-free crust. Enjoy the same taste and texture of pumpkin pie and remain keto compliant. I mean what’s not to love?
I promise that your tastebuds will be fooled as it comes as close as possible to regular pumpkin pie. Look, I already have a couple of pumpkin pie recipes on the site that are well-loved, like my keto pumpkin cheesecake and my keto pumpkin pecan pie, but this recipe is as classic as it gets.
With the holidays fast approaching, you’re going to want to have a keto-friendly pumpkin pie that the entire family will enjoy.
That’s right, this sugar-free pumpkin pie is so good that your loved ones will eat it and not be the wiser that’s actually a low carb pumpkin pie, that my friend is a win in my book.
As important as the pumpkin filling is, having the perfect flaky keto pie crust recipe is essential and it’s why this recipe uses our perfected pie gluten-free crust.
If you’re as much a fan as we are when it comes to pumpkin, you should also check our collection of keto pumpkin recipes that continues to grow every year.
Keto Pumpkin Pie
Pumpkin pie is one of the Thanksgiving desserts that is a must. It just won’t be Thanksgiving without it, at least in our home. The good thing is that it’s totally possible to enjoy a pumpkin pie recipe that fits into your macros.
When coming up with this classic sugar-free pumpkin pie, you’ll notice that I did not veer too much from the classic recipe. In fact, it’s one that you can add to your Thanksgiving table proudly since it will be easily embraced even by those not doing keto.
How To Make A Keto Classic Pumpkin Pie
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To make this recipe you’ll need the following ingredients. Note that the full printable recipe card is at the end of the post.
In order to make this pie you’ll to first make half a batch of our keto crust recipe. It’s such a great crust and it’s perfect for our pumpkin pie filling.
The crust doesn’t even have to be baked blind prior to adding the filling the only requirement is that the crust is well chilled before adding the filling and baking. To speed things up you could even place the pie crust in the freezer for 15-20 minutes while you make the filling.
That keto crust recipe uses a combination of almond flour and coconut flour but if you are needing a recipe that uses only coconut flour, my advice is to use the one in the pumpkin pecan pie recipe instead.
Another tip to keep in mind is to make sure the pie is not over baked. This will make sure the pie has a velvety texture and reduces cracks.
I start off by baking the pie at 425 degrees for 15 minutes and then reduce the heat to 350 degrees for the remainder of the baking time. I feel this technique is what ensures the pie has the right custard texture.
- 1/2 batch of our keto pie crust
- Heavy cream
- Granulated sugar-substitute
- Pumpkin puree
- Cinnamon powder
- Ground nutmeg
- Ground allspice
- Ground ginger
- Vanilla extract
- Sea salt
You’ll need just a few tools to make this recipe most of which you hopefully already have on hand.
- Measuring bowls
- Electric mixer
- Rolling pin, for the crust
- 9-inch pie dish
- Adjustable pie crust cover, or aluminum foil
What’s The Difference Between Pumpkin Puree And Pumpkin Pie Filling?
A key ingredient to keep in mind is the use of 100% pumpkin puree and not pumpkin pie filling, which is loaded with regular sugar and spices.
The reason is that canned pumpkin is just that and nothing more. It’s a pumpkin that has been cooked, pureed, and canned.
Whereas pumpkin pie filling is pre-flavored with spices such as cinnamon, ginger, nutmeg, and allspice and is also sweetened.
Although some people like the convenience of pumpkin pie filling it is not suited for keto pumpkin recipes because of the extra ingredients that make it non-keto.
I have several options when it comes to which sweetener you can use in this sugar-free keto pumpkin pie I am partial to Lakanto Monk Fruit.
Lakanto Monk Fruit is my favorite since the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market.
Having said that, I’m also partial to the brand Swerve which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener.
Due note, that if this is your pick make sure you reduce the amount called for in the recipe by half since its a much sweeter option.
Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with good success. I know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar.
My failed attempts when I first went keto is what caused me to be very intentional with my Keto Baking recipes. I threw away so many ingredients in the beginning and I never want anyone to be so frustrated that they give up on the diet before the can see long-lasting results.
Even though those early days were not fun, the fact that I stayed the course has made this journey very rewarding. Besides, if I had quit at the first sign of struggle, I would not have had the opportunity to engage with you all.
I sure hope you give this keto-friendly pumpkin pie recipe a try and that once you do you will take a moment to tag us on Instagram and Facebook. It’s what keeps us encouraged to keep sharing and perfecting our recipes.
Also, make sure you check out our Easy Keto Pies for more delicious options.
Grab Our Keto Cook Books
In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Join Our Jesus And Keto Movement
Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
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.
Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.
Keto Pumpkin Pie Filling
- 3/4 cup heavy cream
- 3 large eggs
- 3/4 cup granulated sugar substitute ( I used Lakanto Monk Fruit)
- 15 ounce can of pumpkin puree
- 2 teaspoons of ground cinnamon powder
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground nutmeg
- ¼ teaspoon of ground allspice
- 1/4 teaspoon of sea salt
- 1 teaspoon of vanilla extract
Keto Pie Crust
- 1/2 batch of our keto pie crust
- You will be rolling the chilled pie crust between parchment paper and adding it to the bottom of a 9-inch pie plate.
- Using a sharp knife cut away any extra pie crust and flute the edges or use a fork tine, just like regular pie crust. If any cracks occur simply gently pinch the dough back together.
- Place the prepared pie crust into the refrigerator for 30 minutes to chill or for 15- 20 minutes in the freezer and proceed to make the filling.
Pumpkin Pie Filling
- Preheat the oven to 450 degrees.
- In a large mixing bowl using an electric mixer set to medium-low speed, combine the pumpkin puree, heavy whipping cream, eggs, sugar substitute, vanilla extract, and spices. Mix all the ingredients together until fully combined.
- Pour the pie filling unto the prepared pie.
- Add foil to the edges of the pie or use adjustable pie crust shield.
- Bake pumpkin pie for 15 minutes at 425 degrees then reduce the temperature to 350 degrees and bake the pie for 30-35 until pie fully cooks.
- Allow the pie to cool completely on a baking rack.
- Serve the pie with a dollop of whip cream.
- Store leftovers in the refrigerator for up to 5 days.
The pie crust doesn't need to be baked blind prior to adding the filling the only requirement is that the crust is well chilled before adding the filling and baking.
To speed things up you could even place the pie crust in the freezer for 15-20 minutes while you make the filling.
This recipe doubles easily in which case you should use the full recipe for the pie crust and then double the pumpkin pie filling.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 22.8gSaturated Fat: 12.8gCholesterol: 90mgSodium: 135mgCarbohydrates: 5.5gNet Carbohydrates: 4gFiber: 1.5gSugar: 1.9gProtein: 5.3g