Keto Pumpkin Pie

4 Stars (1 Reviews)
Nutrition Facts










Net Carbs

Thanksgiving is coming up really soon, and what better way to celebrate than to bake a keto pumpkin pie as your holiday dessert?

Pie Crust Ingredients

Pumpkin Pie Filling Ingredients

  • 1 3/4 cup pumpkin puree
  • 3 eggs
  • 1 cup heavy whipping cream
  • 1/2 cup golden monk fruit
  • 2 tablespoons bourbon whiskey (optional)
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg

Keto Pumpkin Pie Directions

  • 1
    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. (See instructions below if you don't have a food processor.)
    dry ingredients for crust in a food processor src=
  • 2
    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.
    pie dough in a food processor src=
  • 3
    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.
    rolled out pie dough src=
  • 4
    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.
    thin pie crust dough over a pie plate src=
  • 5
    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.
    crimping the edges of a pie crust src=
  • 6
    Preheat oven to 325 degrees.
    red 325 led on black background src=
  • 7
    In large bowl, add all ingredients for the pumpkin pie filling and mix with an electric mixer until combined.
    mixed pumpkin pie filling in a bowl src=
  • 8
    Pour into chilled pie shell and bake at 325 for 50-60 minutes or until the filling is slighly wobbly. Let cool for 15 minutes at room temperature before transferrring to the refrigerator to cool further until set.
    pouring pumpkin pie filling to a pie crust src=

Latest Keto Dishes

Low Carb Pumpkin Pie Recipe

alice of low carb pumpkin pie over a whole pie

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.

a whole pumpkin pie with whipped cream on top

Pumpkin Keto Approved

Yes, pumpkin is keto friendly! Unlike many other Winter squashes, pumpkin is not high in carbohydrates or sugars. A cup of pumpkin puree typically has 10 grams of net carb, 4 grams of which are fiber. Pumpkin is also a great addition to any keto diet as it has a lot of nutrients in it, such as Potassium, Calcium, Magnesium and beta-carotene, which then converts into Vitamin A. Pumpkin is also high in antioxidants and is full of Vitamins E, C and B -Vitamins. When buying ready made pumpkin for this recipe, make sure to purchase 100% pumpkin puree and not pumpkin pie filling as this tends to have a lot of sugars in it, making it not keto friendly.

slicing into a pumpkin pie for a bite

Canned vs Fresh Pumpkin

As we mentioned before, you can use either fresh or canned pumpkin for this recipe. Fresh pumpkin may have a duller hue than that of the deep orange canned pumpkin colour we are used to seeing during Thanksgiving, so it may not be as visually appealing. Both fresh pumpkin and canned pumpkin are packed with nutrients such as potassium, Vitamin A and iron, so the nutrient value would not determine whether to use fresh or canned pumpkin.

a can of pumpkin puree

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!).

How to Keep Your Pumpkin Pie from Cracking

Pumpkin pie usually starts cracking if it’s baked too long. In order to keep your pumpkin pie from cracking, you need to make sure to keep with the recommended baking time and to cook at the correct temperature. The pie needs to be pulled out of the oven within the optimum baking window, that is, fully baked but not to the point where it becomes over-baked. This will prevent any unwanted cracks in your pie. The pie should be baked on a lower oven rack in order for your filling not to overcook.

That being said, this keto pie is still delicious if you accidently overbake it and it cracks. It doesn’t affect the flavor or texture. Plus, I think it adds a little character to the pie.

cracked pumpkin pie

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