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Keto Pumpkin Pie

Annie Lampella, Pharm.D. Recipe developer and pharmacist

Published Updated

21 ratings

Creamy pumpkin filling, ginger and cinnamon, and a buttery almond flour crust. I make this keto pumpkin pie ahead for cold slices with whipped cream.
  • 4.8gnet carbs
  • 4.8gprotein
  • 130minutes
  • 12servings
holding a slice of pumpkie pie on a server
a slice of pumpkin pie on a plate in front of a whole pie on the holiday table
keto pumpkin pie with dollops of whipped cream on top
cutting a fork into a slice of pumpkin pie
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Pumpkin pie is one of the desserts I come back to every Thanksgiving. I want a creamy, spiced filling and a crust worth eating all the way to the edge. This one has ginger, cinnamon, and nutmeg, with an optional splash of bourbon that I like to include.

The crust is my almond flour pie crust, made with cold butter and a little cream cheese. It takes some chilling and careful handling, but you can patch a tear with a scrap of dough. The filling comes together in one bowl once the shell is ready.

I prefer this pie the next day, cold from the fridge with whipped cream. Making it ahead gives the filling time to firm up for clean slices and leaves one less thing to bake on Thanksgiving.

slice of low carb pumpkin pie over a whole pie

Working with the almond flour crust

I keep the butter cold while making this crust so small pieces remain in the dough. If you are making it by hand, use a fork or pastry blender to cut the butter into the flour. You can follow the same method without a food processor.

Stop mixing while you can still see small pieces of butter. Xanthan gum helps hold this dough together; the separate bits of cold butter help create its flaky texture. If the butter softens as you work, pause and chill the dough before continuing.

Give the wrapped dough its full hour in the refrigerator, then roll it between two sheets of parchment. Peel back and smooth the paper if it wrinkles underneath. Press any small tears closed with dough scraps once the crust is in the plate. Keep the shaped shell chilled while you mix the filling.

A note about the video: The older video uses a different crust. The written recipe here uses my almond flour crust with xanthan gum. Follow the card below: it needs no arrowroot and goes into the oven filled, without a separate prebake.

slicing into a pumpkin pie for a bite

Pumpkin, spices, and sweetener

I usually use plain canned pumpkin puree because it is convenient and consistent. Check the label for pumpkin, not sweetened pumpkin pie filling. Homemade puree can work too, but its moisture varies. If it is loose or watery, drain it before measuring; the filling should start with thick puree.

Ginger, cinnamon, and nutmeg give this pie its warm spice flavor. Heavy cream adds richness, and the eggs set the filling as it bakes. The bourbon is optional. Leave it out if you prefer, keeping the other filling ingredients as written.

The 1/2 cup of golden monk fruit means a granular baking blend that measures like sugar, not concentrated monk fruit extract. Check the package when choosing a substitute. Blends made with erythritol can have a cooling aftertaste or develop crystals as the pie chills, so the sweetener you use affects more than sweetness.

Knowing when the filling is set

Bake at 325°F for 50-60 minutes, and start checking at 50 minutes. The outside of the filling should look set, while the center still wobbles gently when you nudge the plate. It should move like a soft gel rather than slosh like liquid. If you check with a thermometer, the center should reach at least 160°F.

Waiting until the whole surface is firm can overcook the custard. The filling continues to set after it leaves the oven and as it chills. If the crust edge browns before the center is ready, loosely shield just the rim with foil and continue baking.

A crack does not have to spoil dessert. I cover mine with whipped cream. For the next batch, check the filling earlier and use its movement along with the time as your guide. The oven temperature alone cannot guarantee a smooth top.

cracked pumpkin pie

Making it ahead and storing leftovers

I like to bake this pie the day before serving. After baking, let it cool on a rack for the 15 minutes in the card, then refrigerate until the filling is cold and firm. Cover it once chilled. The refrigerator time matters: a warm slice will not hold its shape like a cold one.

Keep the pie refrigerated at 40°F or below and use within 3-4 days of baking. That includes any days you make it ahead. Refrigerate within 2 hours after it leaves the oven, or within 1 hour if the temperature is above 90°F. These storage times follow USDA guidance for homemade pumpkin and custard pies.

Serve cold with whipped cream, or let the slices you plan to serve stand for about 20 minutes if you prefer a softer filling. Keep the rest of the pie in the refrigerator and return leftovers promptly.

For a smaller dessert, my single serve pumpkin pie has its own quantities and timing. My pumpkin roll is another option when you want pumpkin and a cream cheese filling.

Before you start

Have a pie plate, two sheets of parchment, a rolling pin, and an electric mixer ready. Use a food processor or a fork or pastry blender for the crust.

Plan for chilling as well as baking. The dough needs an hour in the refrigerator, and the filled pie bakes for 50-60 minutes. Allow extra time beyond the listed total for the finished pie to become cold and firm in the refrigerator before slicing. Making it the day before gives you that time.

The card makes one pie divided into 12 slices. The nutrition estimate covers the listed crust and filling; add any whipped cream or other toppings separately.

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The recipe

Keto Pumpkin Pie

Print Pin
Prep 80 min Cook 50 min Total 130 min Serves 12

Ingredients

Servings 12

Pie Crust Ingredients

Pumpkin Pie Filling Ingredients

Step by Step Instructions

  1. Cut in the butter

    Combine almond flour, coconut flour, xanthan gum, and salt in a food processor. Pulse briefly to mix. Add the chilled cubed butter and softened cream cheese. Pulse until coarse crumbs form, leaving small visible pieces of butter.

    dry ingredients for crust in a food processor

  2. Finish and chill the dough

    Add the egg and vinegar. Pulse just until the dough comes together. Shape it into a disc, wrap, and refrigerate for 1 hour.

    pie dough in a food processor

  3. Roll the crust

    Place the chilled dough between two sheets of parchment. Roll from the center outward into a circle at least 1 inch wider than the pie plate on every side, about 1/8 to 1/4 inch thick. If the parchment wrinkles, peel it back, smooth it, and continue rolling.

    rolled out pie dough

  4. Transfer to the pie plate

    Peel off the top sheet of parchment. Place the pie plate upside down over the dough. With one hand on the plate and the other under the remaining parchment, flip the stack so the crust rests in the plate. Peel off the paper.

    thin pie crust dough over a pie plate

  5. Shape and chill the shell

    Gently press the crust into the pie plate and patch any small tears with dough scraps. Trim and flute the edges, then refrigerate the shell while you prepare the filling. Do not prebake this crust.

    crimping the edges of a pie crust

  6. Preheat the oven

    Position a rack in the lower part of the oven and preheat to 325°F.

    red 325 led on black background

  7. Mix the pumpkin filling

    In a large bowl, combine all the pumpkin pie filling ingredients, including the bourbon if using. Mix with an electric mixer until smooth and combined.

    mixed pumpkin pie filling in a bowl

  8. Bake, cool, and chill

    Pour the filling into the chilled, unbaked shell. Bake at 325°F for 50-60 minutes, until the outer filling is set and the center wobbles gently rather than sloshing. If checking with a thermometer, the center should reach at least 160°F. Loosely shield the crust rim with foil if it browns before the filling is ready.

    Cool on a rack for 15 minutes, then refrigerate until cold and firm before slicing. Cover once chilled. Refrigerate within 2 hours after the pie leaves the oven, or within 1 hour above 90°F, and use within 3-4 days at 40°F or below.

    pouring pumpkin pie filling to a pie crust

Nutrition

Per serving: 1 slice

Calories
243
Fat
21.4g
Protein
4.8g
Total carbs
7.8g
Net carbs
4.8g

Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.

Frequently Asked Questions

Can I make keto pumpkin pie ahead of time?

Yes. I prefer to bake it the day before, chill it until firm, and add whipped cream when serving. Keep it covered in the refrigerator and use within 3-4 days of baking, counting the days it sits before your meal.

Can I freeze this pumpkin pie?

I have frozen the crust dough, but I have not tested freezing and thawing this whole assembled pie. For a holiday meal, I would make the finished pie ahead in the refrigerator. To freeze the dough, wrap it tightly, put it in a freezer bag, and thaw in the refrigerator before rolling.

Does the crust need to be baked before filling?

No. Fill the chilled, unbaked shell and bake the crust and filling together as the card directs. The older video uses a different crust recipe with arrowroot and a separate prebake. Those instructions do not apply to the crust listed on this page.

Can I make this without a crust?

For a version designed to skip the crust, use my mini crustless pumpkin pies and follow its quantities and baking instructions. Removing the crust changes the cooking time and nutrition; the figures on this card describe the full pie with its crust.

Can I use Swerve or another sweetener?

A granular baking sweetener labeled as a cup for cup sugar replacement is the closest swap for the golden monk fruit blend. Use the same 1/2 cup when the package confirms that ratio. Concentrated extracts and liquid sweeteners are not equal volume substitutes. Different blends can change the aftertaste and texture once chilled.

Can I make this dairy free?

The recipe as written contains butter, cream cheese, and heavy cream. A fully dairy free version would need replacements for all three, plus dairy free toppings. I have not tested that full combination, so I cannot give a confirmed substitute list for the same crust texture and filling.

Why is my pumpkin pie grainy?

A curdled or rubbery filling can come from overcooking the custard. Grittiness that appears after chilling can also come from sweetener crystals, especially with an erythritol blend. Note which sweetener you used and when the texture changed; shortening the bake will not solve every kind of graininess.

Can I replace the coconut flour with almond flour?

For this rolled crust, I recommend keeping the listed 1 cup almond flour and 3 tablespoons coconut flour. They absorb moisture differently. My older reply suggested an almond flour adjustment as an experiment, but it was not a tested replacement. I do not have a confirmed ratio for an almond flour only version of this crust.

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Reviews

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4.8 from 21 ratings, 16 written

Made this recipe?

Replying to Kimberly

Your rating

Stephanie

Anyone else have the crust edge go dark way before the middle set? Second time around I tented foil over just the rim about halfway and it came out even. Still a really good pie. 😋

Reply

Jordan

Batch six. Allulose instead of erythritol. No grit.

Reply

Annie Lampella

Jordan, allulose was the call. I had the same grit problem with erythritol in cold filling and switched.

Reply

Jessica

Added a pinch of cardamom to the spices and wasn’t sure it’d work, but the filling tasted so different, in a good way. Brings out the pumpkin somehow.

Reply

Annie Lampella

Cardamom does that. Pulls the pumpkin flavor forward somehow. Been thinking about adding it to mine but you just convinced me.

Reply

Jessica

Let me know how it turns out! Just a pinch made a bigger difference than I expected.

Reply

Travis

First time attempting any kind of pie crust and my daughter asked what brand I bought. That was the whole review I needed. The parchment paper method works exactly as described, though I’d chill the dough longer than it calls for if your kitchen runs warm (mine stuck a little at the edges the first time).

Reply

Annie Lampella

Travis, if the butter softens while you are rolling, put the dough back in the refrigerator until it firms up. Working between parchment sheets helps with sticking too. I am glad your first crust worked out.

Reply

Samantha

I’ve been portioning this into slices on Sunday and grabbing one each night, and the texture on day three is better than day one. The filling sets up firmer the longer it sits, not soft or watery like I was worried about. I was nervous about the almond flour crust but the parchment paper layering made it way more manageable than I expected for a beginner. Going to double the batch next weekend.

Reply

Annie Lampella

The day three thing is real. Custard needs time to fully set, and the spices meld in too. I make this the night before almost every time now. Double batch is right.

Reply

Brianna

My husband’s tell when he actually likes something is that he stops talking, and he went completely quiet after the first bite of this. The crust came together faster in the food processor than I expected, and it’s got this flaky thing going on that I wasn’t ready for. Four stars from me because I want to mess with the sweetness ratio on the filling next time.

Reply

Annie Lampella

Ha, silent = approval in my house too. For sweetness, start by pulling back 2 tablespoons. The spices come through a lot more when it’s not competing with the sweet.

Reply

Morgan

I ran out of butter halfway through and used coconut oil instead, cold from the fridge. The dough still came together in the food processor, just needed an extra 10 minutes in the freezer before it was rollable. The crust baked up with this nutty, slightly coconut edge that actually works with the pumpkin filling way better than I thought it would. The xanthan gum must be doing something real here because the crust held together when I cut it out of the pan, no crumbling, which is a first for me with any pie crust. I’m usually the person who ends up with a pile of crumble and calls it a trifle, so this felt like a genuine win. Made it a second time on purpose with the coconut oil.

Reply

Annie Lampella

I am glad the coconut oil worked in your batch. It behaves differently from butter, so I would treat this as your variation rather than assume all chilled fats give the same result. Thank you for explaining how you handled the dough.

Reply

Maria

Used browned butter instead of the chilled cubed butter and the crust came out way more flavorful than I expected. Just let it firm back up in the fridge for about 20 minutes before cutting in. Worth the extra step.

Reply

Annie Lampella

Browned butter then firm it back up in the fridge – hadn’t thought to try that. The nuttiness pairs really well with the almond flour base. Doing this on my next batch.

Reply

Dan

I had zero faith that an almond flour crust could hold a pumpkin filling without going to mush, but mine came out clean and flaky. Tried two other keto versions before this and they both had that grainy thing going on. This one doesn’t.

Reply

Annie Lampella

I am glad you liked the crust, Dan. Xanthan gum helps hold this dough together, but it does not prevent every kind of graininess. Keep the butter cold and use the flour amounts in the card for the texture this recipe is designed to make.

Reply

Olivia

I’ve had bad luck with almond flour pie crusts before, so I went in half-expecting this to crumble the second I tried to slice it. Followed the parchment rolling method exactly and the dough actually came together without cracking. The filling set up properly, the slices held their shape, and the crust had this slightly flaky texture I wasn’t prepared for. Taking back everything I thought I knew about almond flour in pie form.

Reply

Annie Lampella

I am glad the crust held together for you. The xanthan gum helps bind the dough, while keeping small pieces of butter cold helps create the flaky texture. Both matter when you roll and transfer it.

Reply

Ana

I haven’t had pumpkin pie in three years. I was honestly a little emotional cutting into this because it felt like getting back something I thought was just gone forever on keto. The crust is real crust, the filling tastes like actual Thanksgiving, and I didn’t have to sit there watching everyone else eat dessert this year.

Reply

Annie Lampella

The sitting-out-dessert thing is so real. That’s why I test these until they actually work, not just keto-work. Glad you got your Thanksgiving back.

Reply

Anne

I would like the metric conversion please

Reply

Annie Lampella

I have not added measured gram weights for this recipe yet. Flour weights vary by brand and how the cup is filled, so I do not want to give you a full conversion that I have not checked. The card currently uses US cups, tablespoons, and teaspoons.

Reply

Holly

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!!!!

Reply

Annie Lampella

Holly, I am glad those substitutions worked for your pie. Pressing the sticky dough into the plate was a useful adjustment. I have kept your experience in the FAQ, with a note that a fully dairy free pie also needs a butter replacement.

Reply

Kimberly

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!

Reply

Annie Lampella Recipe author

Yes, you could do that! Glad you enjoy the recipes.

Reply

Melanie

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!

Reply

Annie Lampella Recipe author

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.

Reply

Shirley

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.

Reply

Annie Lampella Recipe author

I have not tested this crust without coconut flour. My earlier suggestion of extra almond flour was an experiment, not a confirmed swap. For the rolled crust in the card, I recommend keeping the listed almond flour and coconut flour amounts.

Reply

J. Scheid

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.

Reply

Annie Lampella

Day two is better, yeah. The spices mellow into the filling overnight in a way they just don’t fresh out of the oven. I make mine the day before Thanksgiving for that reason.

Reply

Angela

Could this be made in advance and frozen?

Reply

Annie Lampella Recipe author

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

Reply

Linda Dulmes

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.

Reply

Annie Lampella

A pastry blender for 40 years, you’ve got this. That technique works perfectly for this crust. Happy Thanksgiving!

Reply

Linda Dulmes

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.

Reply

Annie Lampella Recipe author

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.

Reply

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