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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.
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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.
Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs4.9 grams
Protein6.8 grams
Fat24.8 grams
Calories275 kcal
Calories from carbs 7%, protein 10%, fat 83%
Total carbs8.3 gramsFiber3.4 gramsSugars3.2 gramsSaturated fat9.8 gramsSodium144 mg(6% RDA)Magnesium66 mg(16% RDA)Potassium245 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
- Start by making the pie crust. In a bowl, mix the almond flour, flax meal and a pinch of salt.
- Add softened butter (or ghee or coconut oil) and egg. Use a spoon or your hand to mix until thick dough is formed.
- 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.
- 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.
- Place in the freezer while you prepare the filling, but keep it there for at least 30 minutes.
- 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.
- Use a hand mixer and process until smooth and creamy.
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
- When the oven is ready, remove the pie crust from the freezer and pour in the pumpkin pie mixture.
- 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.
- 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.
- Optionally, serve each slice with a dollop of whipped cream and a dusting of cinnamon.
Ingredients
Instructions
- Start by making the pie crust. In a bowl, mix the almond flour, flax meal and a pinch of salt.
- Add softened butter (or ghee or coconut oil) and egg. Use a spoon or your hand to mix until thick dough is formed.
- 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.
- 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.
- Place in the freezer while you prepare the filling, but keep it there for at least 30 minutes.
- 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.
- Use a hand mixer and process until smooth and creamy.
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
- When the oven is ready, remove the pie crust from the freezer and pour in the pumpkin pie mixture.
- 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.
- 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.
- Optionally, serve each slice with a dollop of whipped cream and a dusting of cinnamon.
Nutrition (per serving, 1 slice)
Calories275kcal
Net Carbs4.9g
Carbohydrates8.3g
Protein6.8g
Fat24.8g
Saturated Fat9.8g
Fiber3.4g
Sugar3.2g
Sodium144mg
Magnesium66mg
Potassium245mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 4.9 g | 6.8 g | 24.8 g | 275 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
| Flax meal (flaxmeal), ground flaxseed |
| 0 g | 0.4 g | 1 g | 12 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 1.9 g | 17 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.5 g | 0.4 g | 6 kcal |
| Pumpkin purée, unsweetened, canned or homemade |
| 1.7 g | 0.4 g | 0.1 g | 11 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Sukrin Gold, brown sugar substitute |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.8 g | 0.6 g | 11.4 g | 110 kcal |
| Egg yolk, fresh |
| 0.2 g | 0.7 g | 1.1 g | 14 kcal |
| Egg white, fresh |
| 0 g | 0.6 g | 0 g | 3 kcal |
| Spices, pumpkin pie spice |
| 0.4 g | 0 g | 0.1 g | 2 kcal |
| Lemon zest (peel), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
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