Creamy and delicious, this Keto Pumpkin Pie is the perfect low-carb dessert to make this Fall Season. It’s surprisingly easy to make, but impressive enough for celebrations like Thanksgiving. So good, even non-keto eaters will love it!
Easy Keto Pumpkin Pie with Almond Crust
I’m so excited to share my favorite keto pumpkin pie recipe with you. You’re going to love how creamy and smooth the pumpkin filling is. It’s subtly sweet with just the right amount of spice! Plus, it couldn’t be easier to make.
And of course, I can’t forget the keto pie crust made with almond flour. It does a great job of replicating the taste and texture of a regular wheat pie crust — without all the carbs!
With this recipe, you can enjoy the best parts of pumpkin pie while staying within your macros. Bring this pie to your Thanksgiving dinner, and I bet your non-keto-eating family won’t even be able to tell the difference.
More Keto Pumpkin Recipes
If you want more keto pumpkin recipes, be sure to check out this quick and easy Keto Pumpkin Mug Cake, this super popular Keto Pumpkin Bread, or these creamy and delicious Keto Pumpkin Cream Cheese Muffins.
Ingredients in Keto Pumpkin Pie
One of the great things about this recipe is that the filling requires only 5 common keto ingredients, plus the pumpkin pie spice mix. (Don’t worry, I’ll also give you a recipe to make your own homemade pumpkin pie spice!) Along with heavy cream and two eggs, you’ll also need the following ingredients:
What would a pumpkin pie be without real pumpkin puree? You can use either canned pumpkin puree or homemade pumpkin puree in this recipe.
The recipe uses one standard can of pumpkin puree, which is 15oz. Just be sure not to grab a can of pre-sweetened pumpkin pie filling at the store instead — it’s an easy mistake to make.
If you want to learn more about pumpkin on the keto diet, including how many carbs in pumpkin, check out this guide: Is Pumpkin Keto Diet Friendly?
The Spice Mixture
You can use a pre-made pumpkin pie spice mixture, but it’s pretty easy to make your own spice blend at home if you already have the ingredients. You might already have all the spices you need in your cupboard already. To make homemade pumpkin pie spice, combine:
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (freshly grated is even better!)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
You can keep this mixture in a small airtight container, and store it in your pantry. You can also make a big batch of this spice mix and keep it on hand for any of the other keto pumpkin recipes I have posted on this site.
In addition to pureed pumpkin and spices, you’ll need a low-carb sweetener like erythritol, monk fruit extract or stevia extract. My preference is to use Swerve granulated sweetener in this recipe. Although, I bet that the brown sugar version of Swerve would be nice as well!
Almond Flour for the Crust
The main component of the pie crust is almond flour. Like my other keto baking recipes, this pie crust is best made with a “super-fine” blanched almond flour. I’ve had good results with Bob’s Red Mill brand and Anthony’s brand.
How to Make Low-Carb Pumpkin Pie
The method for making this keto pumpkin pie couldn’t be easier.
For the filling, all you need to do is stir all of the ingredients together in a large mixing bowl until they are well-combined. No stand mixer required — all you need is a whisk.
Making the crust takes a few more steps, but it’s very straightforward. First, melt the butter in a medium mixing bowl. Add the almond flour, egg, salt, sweetener, and xanthan gum. Stir it all together with a spatula until well combined. The dough will be a bit dry, and maybe a little crumbly — but keep going until it looks cohesive.
Then, shape the dough into a disk and wrap it in some plastic wrap. Let it hang out in the fridge for a bit until the flour has a chance to hydrate. It will be much easier to handle once it’s had time to chill.
Once the dough has cooled and rested, it’s time to roll it out. Remember, this dough is going to be more fragile than gluten-containing wheat dough, so you’ll need to be a little patient with it.
For the easiest time, I like to roll the dough between two sheets of plastic wrap. Roll it out until it’s large enough to fill your pie plate. Remove the top sheet of plastic, and use the bottom sheet of plastic as support as you flip it over onto your pie plate.
Listen, it may crack a little — that’s okay! Do your best to press it back together and no one will be the wiser. It will still bake up beautifully. You got this!
How to Parbake a Pie Crust
For pumpkin pie, you’ll want to partially bake the pie crust before you fill it with your pumpkin filling.
Par-baking, sometimes called blind-baking, is the process of baking a crust before filling it. This means that the crust is going to be baked a total of two times before it’s ready to eat.
In this case, the crust needs to bake around 15 minutes by itself before adding the filling and baking it some more. Parbaking ensures crisp bottom crust, rather than a soggy, chewy crust.
How to Tell When Pumpkin Pie is Done
Sometimes it’s hard to tell when the custard is done. Underdone pie filling can be runny, but overcooked pie filling can crack or curdle. To help you out, here are a few ways to test.
The knife test: You can test for doneness with a thin-bladed knife. Insert knife midway between center and edge of the pie. If the knife is mostly clean when you pull it out, the custard is done.
The jiggle test: Baked custards like this pumpkin pie filling should jiggle (but not slosh around) when gently tapped. You can tell the pie is done when it’s barely jiggly in the center.
Of either test, I find the jiggle test is more accurate for this particular recipe (and most pumpkin pie recipes, in general).
How to Store Pumpkin Pie
This pumpkin pie is best served on the day that’s it’s made. But, you can store it in the refrigerator for up to three days. Just know that the crust will be the crispiest on Day 1!
Other Keto Pumpkin Recipes
If you like pumpkin, be sure to check out the other pumpkin recipes I have on the website.
- Keto Pumpkin Spice Latte
- Keto Pumpkin Custard Recipe – Crustless Pumpkin Pie
- Pumpkin Pie Fat Bombs
- Keto Pumpkin Cheesecake
1. If you don't have, or don't want to use coconut flour, you can substitute 4 tbsp more almond flour. 2. Instead of 1 1/2 teaspoons of pre-made pumpkin pie spice, you can use the following homemade spice mix. 3. If you find the crust is browning too quickly, you can cover the edges with aluminum foil partway through cooking. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Almond Flour Pie Crust
Serving Size: 1
Amount Per Serving: Calories: 380 Total Fat: 33g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 119mg Sodium: 314mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 5g Sugar: 5g Sugar Alcohols: 0g Protein: 10g
1. If you don't have, or don't want to use coconut flour, you can substitute 4 tbsp more almond flour.
2. Instead of 1 1/2 teaspoons of pre-made pumpkin pie spice, you can use the following homemade spice mix.
3. If you find the crust is browning too quickly, you can cover the edges with aluminum foil partway through cooking.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.