Keto Pumpkin Pie – Cozy, Low-Carb Comfort for Fall

Pumpkin pie is one of those desserts that instantly feels like home. Warm spices, creamy filling, and a flaky crust—what’s not to love? If you’re following a keto or low-carb lifestyle, you don’t have to miss out.

This keto pumpkin pie keeps all the classic flavor while skipping the sugar and high-carb crust. It’s simple to make, easy to customize, and perfect for holidays or any cozy weekend bake.

Jump to Recipe Card

Keto Pumpkin Pie – Cozy, Low-Carb Comfort for Fall

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 cups blanched almond flour
• 3 tablespoons powdered erythritol or allulose (or your preferred keto sweetener)
• 1/4 teaspoon fine sea salt
• 5 tablespoons unsalted butter, melted (or coconut oil)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 (15-ounce) can pumpkin puree (not pumpkin pie mix)
• 3/4 cup granulated or powdered erythritol, allulose, or a blend
• 3 large eggs, room temperature
• 3/4 cup heavy cream (or full-fat coconut milk for dairy-free)
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• Unsweetened whipped cream, lightly sweetened with keto sweetener
• Pinch of cinnamon or pumpkin spice
• Crushed toasted pecans

Method

 

1. Preheat and prep. Heat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or line with parchment for easy slicing.
2. Make the crust. In a bowl, whisk almond flour, sweetener, and salt. Stir in melted butter, egg, and vanilla until a soft dough forms.
3. Press and par-bake. Press the dough evenly into the pie dish, pushing it up the sides. Prick the base with a fork. Bake for 10–12 minutes until lightly set but not browned. Let cool for 5 minutes.
4. Mix the filling. In a large bowl, whisk pumpkin puree, sweetener, eggs, heavy cream, spices, salt, and vanilla until smooth. Don’t overbeat; you want minimal air bubbles.
5. Fill the crust. Pour the filling into the warm crust. Tap the dish gently on the counter to release any small bubbles.
6. Bake. Bake for 40–50 minutes, until the edges are set and the center still has a slight wobble. If the crust browns too quickly, tent the edges with foil.
7. Cool completely. Place on a wire rack and cool to room temperature, about 2–3 hours. The filling will finish setting as it cools.
8. Chill. For the best texture and clean slices, refrigerate for at least 4 hours or overnight.
9. Serve. Slice with a sharp knife, wiping the blade between cuts. Add whipped cream and a sprinkle of cinnamon if you like.

What Makes This Recipe So Good

• Classic flavor, low carb. You’ll get that familiar, spiced pumpkin pie taste without the sugar crash.
• Almond flour crust. Buttery, tender, and sturdy enough to slice cleanly.
• Silky filling. A creamy pumpkin custard that sets beautifully with minimal fuss.
• Simple ingredients. Everything is easy to find at most grocery stores.
• Make-ahead friendly. Tastes even better the next day as the flavors deepen.

Ingredients

For the Almond Flour Crust

• 2 cups blanched almond flour
• 3 tablespoons powdered erythritol or allulose (or your preferred keto sweetener)
• 1/4 teaspoon fine sea salt
• 5 tablespoons unsalted butter, melted (or coconut oil)
• 1 large egg
• 1 teaspoon vanilla extract

For the Pumpkin Filling

• 1 (15-ounce) can pumpkin puree (not pumpkin pie mix)
• 3/4 cup granulated or powdered erythritol, allulose, or a blend
• 3 large eggs, room temperature
• 3/4 cup heavy cream (or full-fat coconut milk for dairy-free)
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract

Optional Toppings

• Unsweetened whipped cream, lightly sweetened with keto sweetener
• Pinch of cinnamon or pumpkin spice
• Crushed toasted pecans

Step-by-Step Instructions

1. Preheat and prep. Heat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or line with parchment for easy slicing.
2. Make the crust. In a bowl, whisk almond flour, sweetener, and salt.
   

   Stir in melted butter, egg, and vanilla until a soft dough forms.

3. Press and par-bake. Press the dough evenly into the pie dish, pushing it up the sides. Prick the base with a fork. Bake for 10–12 minutes until lightly set but not browned.
   

   Let cool for 5 minutes.

4. Mix the filling. In a large bowl, whisk pumpkin puree, sweetener, eggs, heavy cream, spices, salt, and vanilla until smooth. Don’t overbeat; you want minimal air bubbles.
5. Fill the crust. Pour the filling into the warm crust. Tap the dish gently on the counter to release any small bubbles.
6. Bake. Bake for 40–50 minutes, until the edges are set and the center still has a slight wobble.
   

   If the crust browns too quickly, tent the edges with foil.

7. Cool completely. Place on a wire rack and cool to room temperature, about 2–3 hours. The filling will finish setting as it cools.
8. Chill. For the best texture and clean slices, refrigerate for at least 4 hours or overnight.
9. Serve. Slice with a sharp knife, wiping the blade between cuts. Add whipped cream and a sprinkle of cinnamon if you like.

Storage Instructions

• Refrigerator: Cover tightly and store for up to 4–5 days.
  

  Keep it cold to maintain a firm, creamy texture.

• Freezer: Freeze whole or in slices. Wrap well and place in an airtight container for up to 2 months. Thaw overnight in the fridge.
• Make-ahead: Bake a day in advance.
  

  The flavor improves, and slicing gets easier.

Health Benefits

• Low in carbs, high in satisfaction. Almond flour and keto sweeteners reduce net carbs while keeping the pie indulgent.
• Rich in fiber and vitamins. Pumpkin provides fiber, vitamin A, and antioxidants that support eye and immune health.
• Steady energy. Balanced fat from almond flour and cream helps you feel full without sharp blood sugar spikes.
• Gluten-free. Naturally gluten-free crust that suits many dietary needs.

What Not to Do

• Don’t use pumpkin pie filling. It’s pre-sweetened and will add sugar and extra carbs.
• Don’t skip the par-bake. A quick prebake keeps the crust from getting soggy.
• Don’t overbake. Pull the pie when the center still jiggles slightly; it will set as it cools.
• Don’t over-sweeten. Some sweeteners can taste stronger than sugar. Start with the listed amount and adjust next time to taste.
• Don’t slice warm. Cutting before it’s fully cooled can cause a messy, soft center.

Variations You Can Try

• Dairy-free. Swap heavy cream for full-fat coconut milk and butter for coconut oil.
• Pecan crust. Use 1 1/2 cups almond flour plus 1/2 cup finely chopped pecans for a nuttier base.
• Maple-style flavor. Add 1 teaspoon maple extract to the filling and use a brown sugar-style keto sweetener.
• Crustless pie. Grease a pie dish, pour in the filling, and bake 5–10 minutes less. Great for ultra low-carb needs.
• Extra silky. Blend the filling for 20–30 seconds or strain it through a sieve before baking for a smoother texture.
• Spice it your way. Replace spices with 2 teaspoons pumpkin pie spice if that’s what you have.

FAQ

Can I use a different sweetener?

Yes.

Erythritol, allulose, and monk fruit blends all work. Allulose browns more easily and gives a softer set, while erythritol keeps things firmer. Adjust to taste and watch browning.

How do I prevent a grainy texture?

Use a fine almond flour, not almond meal.

Also, avoid overbaking, and let the pie cool fully before slicing. If your sweetener crystallizes, try a powdered version or switch to allulose.

Is canned pumpkin the same as pumpkin pie filling?

No. Canned pumpkin is pure pumpkin puree with no added sugar.

Pumpkin pie filling has sugar and spices added. For keto, you want pure pumpkin puree.

Can I make mini pies?

Absolutely. Press crust into a muffin tin and bake 6–8 minutes, then fill and bake 15–20 minutes.

Start checking early since minis set quickly.

Why did my crust burn?

Nut flours brown faster. Par-bake lightly, and if the edges darken during baking, cover them with a foil shield. You can also lower the oven to 325°F and extend the bake slightly.

How many net carbs per slice?

It varies by brand of sweetener and pumpkin, but a typical 1/8 slice ranges from about 4–6 net carbs.

Calculate using your specific ingredients for the most accurate count.

In Conclusion

This keto pumpkin pie delivers the cozy, nostalgic flavor you crave with a smart low-carb twist. The almond flour crust is buttery, the filling is creamy and spiced just right, and the whole thing feels special without being fussy. Make it for the holidays, keep it in the fridge for easy weeknight desserts, or freeze slices for later. It’s comfort baking that fits your goals—and tastes like the real deal.