Keto Pumpkin Pie
Published November 15, 2020 • Updated January 9, 2022
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Thanksgiving is coming up really soon, and what better way to celebrate than to bake a keto pumpkin pie as your holiday dessert?
Explore 679+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Pie Crust Ingredients
1 cup almond flour -
3 tablespoons coconut flour
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1 teaspoon xanthan gum
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1/2 teaspoon salt
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1/2 cup unsalted butter, chilled and cubed
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1 ounce cream cheese, softened
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1 egg
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1 1/2 teaspoons rice vinegar or apple cider vinegar
Pumpkin Pie Filling Ingredients
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1 3/4 cup pumpkin puree
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3 eggs
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1 cup heavy whipping cream
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1/2 cup golden monk fruit
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2 tablespoons bourbon whiskey (optional)
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2 teaspoons ground ginger
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1 1/2 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/4 teaspoon nutmeg
Step by Step Instructions
Step by Step Instructions
Cut butter into crust ingredients
Add dry ingredients for the pie crust to a food processor (almond flour, coconut flour, xanthan gum and salt). Give a quick pulse to combine. Add chilled cubed butter and cream cheese. Pulse until coarse crumbles form.
Finish pie crust dough
Add egg and vinegar. Pulse mixture until just combined and a dough ball forms. Wrap plastic wrap around pie dough, flaten into a disc shape and refrigerate for one hour.
Roll keto pie crust
Place the chilled dough in between two sheets of parchment paper. Starting from the center of the disc and working your way out in all directions, roll out pie dough into a circular shape. If the parchement paper crumples beneath the dough, either carefully stretch the paper out or flip the parchment paper so the bottom layer is on top and stretch out the paper. Continue rolling until you are at least an inch wider on all edges than the pie pan you want to use. Crust should be between 1/8 to 1/4 inch thick.
Add crust to pie plate
Remove top layer of parchment paper. Place pie pan upside down on top the pie crust. Holding one hand on the pie pan, slide your hand under the bottom parchment paper and flip so the pie pan is on the bottom and crust is on top. Remove parchement paper.
Mold crust
Gently press the pie dough into the pie plate and trim the edges if needed. Flute the edges of the dough by pinching dough with your thumb and index finger all around the crust. Refrigerate until ready to bake.
Make keto pumpkin pie filling
In large bowl, add all ingredients for the pumpkin pie filling and mix with an electric mixer until combined.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
This year you will not have to miss out on all the pumpkin goodness with our recipe! This keto pumpkin pie recipe will satisfy all your traditional festive dessert cravings, without all the unnecessary sugars and carbohydrates. It has all the spices needed to get you into the cozy holiday mood! The great thing about this recipe is that it makes an easy sugar free pie, perfect for the holidays and one which the whole family can enjoy!
For this recipe, you can either make your own pumpkin puree or buy it canned from the supermarket, it all depends on your preference. We also use golden monk fruit in this recipe, which means you will get the sweetness required for a delicious pumpkin pie, while still staying within your macro goal. Add a little swig of whiskey for added flavor or omit it for an alcohol free version.
However, for convenience, I usually prefer to use canned pumpkin as it is easier and a quicker way to make the filling for the pumpkin. If you would like a challenge and really enjoy baking and making everything from scratch, you would probably prefer to opt for the fresh version to make the classic pumpkin pie (but keto friendly of course!).
This pie was a total hit and I was surprised how easy it was to roll out the crust thanks to the parchment tip. The spice blend was spot on and made the whole kitchen smell incredible. Definitely making this again for Christmas.
Absolutely loved how flaky and buttery the crust turned out even without traditional flour. The touch of bourbon added a rich depth of flavor that made the pie stand out. Really impressed with how well it held its shape too.
I would like the metric conversion please
I just made this and it came out perfect!!! I made it with vegan cream cheese and coconut cream instead of the dairy. All the flavors on spot on!!! The crust seemed a bit sticky so I just pressed into pie plate. So excited I have a dessert for my daughter and I tomorrow when everyone else is indulging in the things we don’t eat. :) Thank you!!!!
Hi, Annie! Do you know if I could substitute Swerve for the monk fruit sweetener? Monk fruit never tastes sweet to me. Thanks for all the wonderful recipes!
Yes, you could do that! Glad you enjoy the recipes.
I’m excited to try this recipe! In the video you mentioned baking the crust and cooling the crust before putting in our filling. How long do we bake the crust and what temperature?
Thank you!
That was a different pie crust recipe. I recommend the pie crust I have in this recipe post. It is much better and you don't have to pre-bake it.
Is there something I can substitute for the coconut flour in the crust, or can I just use triple the amount of almond flour for the amount of coconut flour in the recipe? Thanks.
I haven't tried the crust without the coconut flour, but if I did, I would add another 3/4 cup of almond flour. See if that works. You may need to add a splash or two of water if the mixture is too dry.
I have tried many Keto Focus recipes and they always turn out great. This recipe was no exception. I can truly say that this is the closest keto recipe to the real thing without all of the carbs. I made this pie for my mom and she could not taste a difference. I did notice that the pie tasted even better days after I made it. It can definitely be made ahead of time and taste great.
Could this be made in advance and frozen?
The crust can be frozen ahead of time. I haven't tried the whole pie but that would be a good experiment. I plan to make this again next month, so I can report back
Thanks, I just looked back and saw the notes on the "pie crust" only recipe. I have been using a hand pastry blender for 40 years, so I will do that!
Love your recipes! Happy Thanksgiving.
Annie, this pumpkin pie looks delicious! I have a small food processor and last time I tried a pie crust in it, I broke it! In the directions it says to "see below" if you don't have a food processor. I can't find where that might be. Can you help? I'd like to make this today for Thanksgiving tomorrow. Thanks.
Sure! You just have to cut the butter in the old fashioned way with either a fork or a pastry blender. Just try to keep the butter cold and don't over process it or it will melt into the crust and you won't get flaky layers. It will still taste good but it will be more like a cookie texture.
Instructions for no food processor?
Cut the butter into the crust mixture with a fork or a pastry blender. Just make sure you keep the butter cold and don't over manipulate the crust. You want chunks of butter for a flaky crust.
Hello,
I just wanted to say how much I have enjoyed your website and recipes. I almost started to cry because I have seen recipes that I thought I could not eat anymore. I am looking forward to making the pie for Thanksgiving this year.
Dawn :)
Amazing recipe. I have never imagined that there can be keto pumpkin pie. But im a bit confused about arrowroot. In the written ingredients you didnt mentioned abt arrowroot. Should we use arrowroot or not as described in the video. If yes pls can you give info how much to use it?
In that video, I used Carolyn Ketchum's pie crust recipe which uses arrowroot powder. This recipe as listed here, I used my pie crust recipe which doesn't need arrowroot. Sorry for the confusion.