🥧 Keto Pumpkin Pie Recipe (Creamy, Low-Carb & Sugar-Free Dessert)

The Perfect Low-Carb Pumpkin Pie You’ll Love

Craving the rich, cozy flavor of classic pumpkin pie — but want to stay true to your keto lifestyle? This Keto Pumpkin Pie Recipe gives you everything you love: a creamy, spiced filling, a buttery almond flour crust, and the irresistible aroma of fall — all without the sugar or carbs.

After many trials in my kitchen, I’ve perfected this version so that even my non-keto family can’t tell the difference. Every bite tastes like autumn in a forkful — smooth, custardy, lightly sweet, and utterly satisfying.

💛 Why You’ll Love This Keto Pumpkin Pie

• Completely sugar-free and gluten-free — perfect for a guilt-free dessert.
• Rich, silky, and perfectly spiced like traditional pumpkin pie.
• Only 5–7g net carbs per slice, so it fits easily into your keto goals.
• Ideal for Thanksgiving, fall gatherings, or cozy nights at home.
• Make-ahead and freezer-friendly for easy prep during the holidays.

🧈 Ingredients You’ll Need

For the Keto Almond Flour Crust:

• 1 ½ cups almond flour
• ¼ cup melted butter or coconut oil
• 1 large egg
• 2 tbsp powdered erythritol (or monk fruit sweetener)
• ¼ tsp salt
• ½ tsp vanilla extract (optional)

For the Pumpkin Filling:

• 1 can (15 oz) pure pumpkin purée (not pumpkin pie filling)
• ¾ cup heavy cream (or coconut cream for dairy-free)
• 3 large eggs
• ½ cup powdered erythritol or monk fruit blend
• 1 ½ tsp pumpkin pie spice
• 1 tsp cinnamon
• ½ tsp vanilla extract
• Pinch of salt

🥣 Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine almond flour, melted butter, erythritol, salt, and egg until a soft dough forms.
3. Press the dough evenly into a 9-inch pie pan. Prick the base with a fork to prevent bubbling.
4. Bake for 10–12 minutes until lightly golden. Let it cool slightly.

Step 2: Make the Pumpkin Filling

1. In a large bowl, whisk together pumpkin purée, eggs, sweetener, heavy cream, and spices until smooth.
2. Pour the filling into the pre-baked crust.

Step 3: Bake the Pie

1. Lower the oven temperature to 325°F (160°C).
2. Bake for 40–45 minutes, or until the center is just set but slightly jiggly.
3. Allow to cool at room temperature, then refrigerate for at least 4 hours (or overnight) for best texture.

🎃 Expert Baking Tips

• Avoid cracks: Bake slowly at low temperature and don’t overmix.
• Smooth filling: Always use powdered sweetener for a silky texture.
• Firm crust: Freeze your crust for 10 minutes before blind baking.
• Dairy-free option: Swap butter for coconut oil and heavy cream for coconut cream.

🔁 Customization & Flavor Variations

Make your keto pumpkin pie your own with these creative twists:

• 🥧 Crustless Pumpkin Pie: Skip the crust for an even lower-carb option — bake filling directly in ramekins.
• 🍫 Chocolate Swirl: Add 2 tbsp melted sugar-free chocolate to create a marbled effect.
• 🌰 Pecan Pumpkin Pie: Sprinkle chopped pecans on top before baking for crunch and nutty flavor.
• 🍮 Mini Pumpkin Pies: Bake in muffin tins for perfectly portioned desserts.

❌ Common Mistakes to Avoid

• Using pumpkin pie filling: It contains sugar — always choose pure pumpkin purée.
• Skipping blind baking: Leads to a soggy crust.
• Overbaking: Causes cracks; stop when the center is slightly jiggly.
• Using granulated sweetener: Results in a grainy texture — stick with powdered.

🧊 Storage, Freezing & Reheating Tips

• Refrigerator: Store covered for up to 4 days.
• Freezer: Slice and freeze in airtight containers for up to 2 months.
• Reheat: Warm gently in the oven at 300°F (150°C) for 10–12 minutes to refresh the texture. Avoid microwaving to preserve the crust’s crispness.

🍽️ Serving Ideas

Serve chilled or slightly warm with:

• A dollop of sugar-free whipped cream
• A drizzle of keto caramel sauce
• A dusting of cinnamon or nutmeg for that cozy holiday touch

For a photo-worthy presentation, style with small pumpkins, fall leaves, and gold cutlery — perfect for Pinterest or Thanksgiving table aesthetics!

🧠 Troubleshooting Tips (Expert Edition)

💬 FAQs

Q1: Can I make this pie ahead of time?
Yes! It actually tastes better the next day. Chill overnight for the creamiest texture.

Q2: Can I substitute coconut milk for heavy cream?
Absolutely — it makes a great dairy-free version while keeping the filling rich.

Q3: How do I make it sweeter?
Add a few drops of liquid stevia or a touch more erythritol to taste.

Q4: Is this pie freezer-friendly?
Yes! Freeze slices wrapped individually and thaw in the fridge before serving.

🥄 Nutrition Information (Per Serving)

Approximate values, based on 8 slices: