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No Fail Low-Carb Pumpkin Pie

4.6 stars, average of 10 ratings

No Fail Low-Carb Pumpkin PiePin itFollow us 136.0k

This is the best low-carb pumpkin pie recipe, definitely the best one I've been making since going keto.

It's the perfect treat for the holidays and family gatherings. Make this sugar-free dessert for Thanksgiving, Halloween or Christmas and your guests won't be disappointed — they won't even know it's keto.

The crust is deliciously flakey without being too crumbly. The topping is sweet, creamy and packed with flavour from cinnamon and nutmeg. It's just like the real pumpkin pie we all love but with none of the carbs, sugar and gluten.

This keto pumpkin pie recipe is foolproof as long as you follow the steps. If you want to make any substitutions, make sure to let me know in the comments below.

How To Make Keto Pumpkin Pie

You'll start with the pie crust. The recipe I used is similar to this Multipurpose Keto Pie Crust but with an extra egg for better texture that is not too crumbly but still remains flakey. You won't need any sweetener in the pie crust as the filling is sweet enough.

I used a 24 cm (9 inch) non stick pie pan with a removable bottom and lined it with a round piece of parchment paper. You can also use a smaller 20 cm (8 inch) pan but make sure it's deep enough to hold the filling. Remember, with a smaller pie you will need to make an extra edge.

I then froze the crust for about 30 minutes (or up to an hour). This prevents the almond flour dough from burning and helps even cooking.

The pumpkin pie filling is made with unsweetened pumpkin puree (you can make your own pumpkin puree), heavy whipping cream (or coconut cream for dairy-free), two types of low-carb sweeteners, pumpkin pie spice, lemon zest and a good pinch of salt. I used two whole eggs and 1 extra egg yolk as I found this ratio to produce the best texture.

No Fail Low-Carb Pumpkin PiePin itFollow us 136.0k

Some traditional pumpkin pie recipes use condensed milk or evaporated milk but I wanted to keep this recipe simple by using heavy whipping cream. If you want to use my Keto Condensed Milk, make sure to adjust for the sweetness and use less sweetener in the filling.

As I said, I used two types of sweeteners; half regular granulated low-carb sweetener and half brown sugar substitute (both Erythritol based). If you only have one of them, feel free to substitute one with another, they can be used interchangeably.

Finally, the baking! Almond flour burns easily so you need to keep an eye on the crust. If the pie crust starts getting brown too quick, loosely cover the whole pie with aluminium foil for the last 15 minutes of the baking process.

Make Ahead Tips

This pumpkin pie is one of those desserts that can be made a few days ahead. It will keep in the fridge for several days and it also freezes well. To do freeze this pumpkin pie, let it cool down and wrap it in a plastic wrap and then in aluminium foil. To defrost, let it slowly defrost at room temperature or in the fridge overnight.

If you're planning to make this pie for a family gathering, prepare it the day before so it's chilled before serving it with fluffy whipped cream on top.

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Hands-on Overall

Serving size 1 slice

Allergy information for No Fail Low-Carb Pumpkin Pie

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

Notes

  • Recipe can be made dairy-free or coconut-free.
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Nutritional values (per serving, 1 slice)

Net carbs4.8 grams
Protein6.3 grams
Fat23.7 grams
Calories263 kcal

Calories from carbs 7%, protein 10%, fat 83%

Total carbs7.9 gramsFiber3.2 gramsSugars3.1 gramsSaturated fat9.8 gramsSodium144 mg(6% RDA)Magnesium60 mg(15% RDA)Potassium231 mg(12% EMR)

Ingredients (makes 12 servings)

Pie Crust:
Pumpkin pie filling:
  • 1 can unsweetened pumpkin puree (400 g/ 14.1 oz)
  • 1/4 cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
  • 5 tbsp brown sugar substitute such as Sukrin Gold or more Erythritol (50 g/ 1.8 oz)
  • 1 1/2 cups heavy whipping cream or coconut cream (360 ml/ 12 fl oz)
  • 3 large egg yolks
  • 2 large egg whites
  • 1 1/2 tbsp pumpkin pie spice (you can make your own)
  • zest from 1/2 organic lemon
  • 1/2 tsp sea salt
  • Optional: whipped cream and dusting of cinnamon to serve

Instructions

  1. Start by making the pie crust. In a bowl, mix the almond flour, flax meal and a pinch of salt. No Fail Low-Carb Pumpkin Pie
  2. Add melted butter (or ghee or coconut oil) and egg. Use a spoon or your hand to mix until thick dough is formed. No Fail Low-Carb Pumpkin Pie
  3. Place the dough between two pieces of cling film and roll using a rolling pin. Transfer the dough (without the cling film) into a 24 cm (9 inch) pie pan (ideally non stick with a removable bottom) lined with a round 24 cm (9 inch) piece of parchment paper.
  4. Using your hand or a small roller, press the dough down the bottom and up the sides to create an edge. You'll need about 4 cm (1 1/2 inch) edge to hold the filling.
  5. Place in the freezer while you prepare the filling, but keep it there for at least 30 minutes. No Fail Low-Carb Pumpkin Pie
  6. Place all of the filling ingredients into a mixing bowl: pumpkin puree, sweeteners, heavy whipping cream (or coconut cream), egg yolks, egg whites, pumpkin pie spice (you can use less or more to taste), lemon zest and salt.
  7. Use a hand mixer and process until smooth and creamy. No Fail Low-Carb Pumpkin Pie
  8. Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
  9. When the oven is ready, remove the pie crust from the freezer and pour in the pumpkin pie mixture.
  10. Place in the oven and bake for 20 minutes. Then reduce the temperature to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional) and bake for another 30 to 40 minutes, until the filling is set and the top is lightly browned. No Fail Low-Carb Pumpkin Pie
  11. Remove from the oven and let it cool down to room temperature before slicing. Store in the fridge for up to 4 days or freeze for up to a month. No Fail Low-Carb Pumpkin Pie
  12. Optionally, serve each slice with a dollop of whipped cream and a dusting of cinnamon. No Fail Low-Carb Pumpkin Pie

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.3 g3.1 g7.7 g86 kcal
Flax meal (flaxmeal), ground flaxseed
0 g0.4 g1 g12 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0 g1.9 g17 kcal
Eggs, free-range or organic
0 g0.5 g0.4 g6 kcal
Pumpkin purée, unsweetened, canned or homemade
1.7 g0.4 g0.1 g11 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Sukrin Gold, brown sugar substitute
0.1 g0 g0 g0 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.8 g0.6 g11.4 g110 kcal
Egg yolk, fresh
0.2 g0.7 g1.1 g14 kcal
Egg white, fresh
0 g0.6 g0 g3 kcal
Spices, pumpkin pie spice
0.4 g0 g0.1 g2 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, 1 slice
4.8 g6.3 g23.7 g263 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (4)

You have an extra word in your pie crust ingredients list.  For oil, "2 Tbsp cup"
Thought it might confuse some of your readers.
This looks really yummy.  I can't do dairy anymore, so am going to try using evaporated coconut milk in place of the cream.  Should work, wouldn't you think?

Reply

Thank you so much for spotting that - fixed! I think that it will be delicious with coconut condensed (evaporated) milk! If you use sweetener in the condensed milk, make sure to adjust for that as it will otherwise be too sweet. I'd personally skip any additional sweetener.

Reply

Good morning, Martina,
Thank you for this recipe, which is truly no-fail! Although I have been baking for 45 years, I thought yesterday that I had made a major mistake. I used a glass pie plate. As I was pouring the filling Into the frozen crust, I realized I was getting ready to put it in a hot oven. LOL. So, not willing to take a chance that it would shatter (!), I let it sit on the counter completely assembled for 45 minutes to let that glass pie plate come closer to room temperature. I thought for sure the crust was ruined! I assumed all that liquid would basically dissolve the pie crust. Long story short, I had a piece this morning with my coffee, and it was fabulous! The crust held up! And I also thought the crust was extremely easy to work with! I mixed all of its ingredients in a bowl, then just dumped it into the pie plate and formed it with my hands. It was very easy to handle. I will use this crust regularly, for both savory and sweet applications. I may omit some of the almond flour and substitute freshly ground nuts of other kinds, in its place. Thank you again for a truly no-fail recipe!

Reply

Thank you so much for such a lovely feedback! I think that with this crust you won't get that super crumbly result as there is one egg in it. Compared to my other recipe that uses no eggs, this is a bit more sturdy (not too much though, still flakey). I love the idea of experimenting with other nuts! I think hazelnuts or pecans might be a nice swap or addition to the crust 😊

Reply