Keto Pumpkin Pie
Posted: 10/08/26
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This Keto Pumpkin Pie Recipe has an almond flour crust that skips added sugar and traditional flour but still has a classic holiday dessert feel. The crust presses right into the pan, the filling comes together with a whisk, and the refrigerator handles the rest. Save yourself a slice before everyone goes back for seconds!
What Makes This Pumpkin Pie Recipe Different
- I loaded this with classic pumpkin pie flavor, but it’s totally keto-friendly! This pie’s got real pumpkin, heavy cream, eggs, and warm spices like the original, while an almond flour crust and powdered keto sweetener replace the traditional flour and sugar.
- Save time and effort, thank you very much. I always feel crunched for time during the holidays, so I developed this to be easier: stir the crust ingredients together and press the dough right into your pie dish, bake, and mix up the filling. All done without stressing!
- This is a great make-ahead idea. This pie needs a good chill before slicing, so it’s a simple dessert to make the day before your holiday feast. One less thing on your Thanksgiving to-do list, I say!
Cheryl’s Tested Notes & Tips
- I press the crust evenly, as much as possible. Especially in the corners, so use your fingers or the flat bottom of a measuring cup to help smooth it out. Too thick a layer on the bottom can bake unevenly!
- Don’t just rely on the clock; watch the filling. The edges should look set, with a gentle wobble in the center. A loose, sloshing center needs more time, but if the pie turns rigid, you overbaked it; that’s why visual cues help.
- Have patience with chilling. If your cooking schedule is pushed back, this still needs at least 3 hours after cooling. Even better, I try to make this a day ahead so it has all night to set.
Ingredient Notes
Almond flour – finely ground, blanched almond flour gives the crust a tender texture and mild, nutty flavor, so that’s what I use. I wouldn’t use coarse almond meal because it creates a graham-cracker-like crust, nor coconut flour—as it makes the crust cracked and crumbly (we don’t want that!).
Pumpkin puree & pumpkin pie spice – use plain, unsweetened pumpkin puree, not canned pumpkin pie filling, because it contains sugar and spices. That way you can control the sweetness level or spices that go into the pie.
Powdered erythritol – incorporates more easily than granulated erythritol. If you need something different, you could try powdered allulose or a powdered monk fruit–allulose blend, such as Besti.
Butter & heavy cream– the classic two for an amazing pie. If you want to go dairy-free, use a dairy-free butter replacement and unsweetened full-fat coconut cream in equal amounts. There might be a slight flavor and texture difference, so just note this hasn’t been tested in this recipe.
Holiday Serving Suggestions
Because obviously you’ll have this pumpkin keto pie at your Thanksgiving table, but here are ways to liven it up and still keep it keto:
- Whipped coconut cream. I do an unsweetened coconut cream with a keto sweetener, which tastes divine! You could also use a regular heavy cream, too!
- Toasted pecans. A small sprinkle of plain pecans can fit. Even toast them if you have time.
- Keto ice cream. Rebel Vanilla ice cream and Keto Pint from Sam’s Club are delicious options that pair super well with this pie. It’s decadent without the intense sugar.
Storage & Make-Ahead
- Refrigerator: This pie keeps beautifully for up to 4 days. You’ve definitely caught me at 11:30 pm eating a cold slice, because it’s so no-fuss, I don’t even have to reheat it (but do so if you want to!).
- Freezing: You can freeze the whole pie or slices for 1-2 months. A great option if you want this to last through to Christmas!
- Make ahead: This is all about making ahead, and it works so well for the holidays. I usually make it a day before my big dinner and let it chill overnight.
Recipe FAQs
- Can I replace erythritol with monk fruit sweetener? Erythritol is the best, but you could use powdered allulose or a powdered monk fruit–allulose blend, such as Besti instead.
- How do I know when keto pumpkin pie is done? The filling should be set around the edges, with a small area in the center that gently wobbles when you nudge it. It should not ripple like liquid. Start checking at 40 minutes.
- Why is my almond flour pie crust falling apart? Almond pie crust is naturally more delicate than regular flour crust, so ensure these two things: you press the dough evenly and firmly into the pan, and you chill the pie thoroughly.
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Keto Pumpkin Pie
Creamy pumpkin filling, cozy spices, and an easy almond flour crust that holds together make this keto pumpkin pie taste so much like the real thing! Your guests will love it.
Ingredients
Almond Flour Crust
- 2 cups blanched almond flour finely ground
- ¼ cup unsalted butter melted
- 1 large egg
- 2 tablespoons powdered erythritol
- ¼ teaspoon salt
Pumpkin Filling
- 1 15-ounce can unsweetened pumpkin puree
- 3 large eggs
- ¾ cup powdered erythritol
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
Equipment
- 9-inch pie dish
- Mixing bowls
- whisk
Instructions
Bake the Almond Crust
- Preheat the oven to 350°F. In a mixing bowl, stir together 2 cups almond flour, ¼ cup melted unsalted butter, 1 large egg, 2 tablespoons powdered erythritol, and ¼ teaspoon salt until a dough forms. Press firmly and evenly over the bottom and up the sides of a 9-inch pie dish.
- Prick the bottom lightly a few times with a fork. Bake for 10 minutes, until just barely golden.
- Let cool slightly while preparing the filling. Leave the oven at 350°F.
Prepare the Pumpkin Pie Filling
- In a second mixing bowl, whisk together 1 (15-ounce) can pumpkin puree, 3 large eggs, ¾ cup powdered erythritol, ¾ cup heavy cream, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice, and ¼ teaspoon salt until smooth.
- Pour the filling into the pre-baked crust and smooth the top.
- Bake for 45 minutes, checking at 40 minutes. The edges should be set and the center should have a slight jiggle rather than look liquid. If the crust edges brown too quickly, cover them with foil or a pie shield.
- Transfer the pie to a cooling rack. Allow to cool, then refrigerate within 2 hours of removing it from the oven, even if it is still slightly warm.
- Chill for at least 3 hours, or until thoroughly cold and set. Slice into 8 servings.
Notes
Make it dairy-free: Replace the ¼ cup butter with dairy-free butter and the ¾ cup heavy cream with unsweetened full-fat coconut cream. Expect some coconut flavor, and the texture might be different. This variation has not been tested.
Sweetener substitute: Powdered monk fruit–allulose sweetener, such as Besti, is a good sub for powdered erythritol.
Total time: Don’t let the 6-hour total put you off! That includes up to 2 hours of cooling and at least 3 hours of chilling. Active prep takes just 15 minutes, and baking takes about 55 minutes.
Nutrition Information
Calories: 320kcal | Protein: 9g | Fat: 30g | Saturated Fat: 10g | Trans Fat: 0.2g | Total Carbs: 8g | Fiber: 3g | Sugar: 2g | Erythritol: 1g | Net Carbs: 4g | Vitamin C: 0.3mg | Cholesterol: 122mg | Sodium: 184mg | Potassium: 58mg | Calcium: 91mg | Iron: 2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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