Keto Pumpkin Pie for One

Name: Keto Pumpkin Pie for One
Prep time: 10 min
Cook time: 20 min
Yield: 1
Cuisine: American
Ingredients: 1/4 cup almond flour; 2 teaspoons coconut flour; 1 tablespoon golden monk fruit; large pinch of xanthan gum; large pinch of salt; 2 teaspoons unsalted butter, chilled and cubed; mini pie pan; 1/4 cup pumpkin puree; 2 tablespoons heavy whipping cream; 1 tablespoon golden monk fruit; 1 teaspoon pumpkin pie spice; 1/8 teaspoon salt

By Annie Lampella, Pharm.D.

Published November 15, 2020 • Updated June 2, 2025

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Reader Rating

5 Stars (3 Reviews) 5 Comments

Easy Kid Friendly Pie

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Avoid temptations at holiday dinners by making yourself this easy keto pumpkin pie for one! This single serve low-carb pumpkin pie is a delight to dig in and enjoy the holiday flavors.

small pumpkin pie topped with whipped cream

30 Mins

Nutrition Facts

Servings

367

Calories

31.2g

Fat

7.3g

Protein

7.9g

Net Carb

14.8g

Total Carbs

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.

Keto Pumpkin Pie for One Recipe Video

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Pie Crust Ingredients

1/4 cup almond flour
2 teaspoons coconut flour
1 tablespoon golden monk fruit
large pinch of xanthan gum
large pinch of salt
2 teaspoons unsalted butter, chilled and cubed
mini pie pan

Pumpkin Pie Filling Ingredients

1/4 cup pumpkin puree
2 tablespoons heavy whipping cream
1 tablespoon golden monk fruit
1 teaspoon pumpkin pie spice
1/8 teaspoon salt

Keto Pumpkin Pie for One Directions

STEP

1

Preheat oven

Preheat oven to 325 degrees.
STEP

2

Get a small bowl

In a small bowl, add all the ingredients for the pie crust. Cut butter into the ingredients with a fork until coarse crumbles form.
STEP

3

The crust

Press crust into a 4 inch mini pie plate. Set aside.
STEP

4

Mix ingredients

In a small bowl, mix together all the ingredients for the pumpkin pie filling.
STEP

5

Pour filling

Pour the filling on top of the crust. Bake at 325 degrees for about 20 minutes or until the filling has set and is lightly wobbly. Let cool on a wire rack before eating.

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Low Carb Pumpkin Pie for One Recipe

overhead view of mini pumpkin pie with a pumpkin and forks near

It’s difficult to stay on the keto diet around the holidays where there are temptations and your favorite holiday treats everywhere in sight. But don’t cave in during Thanksgiving or Christmas dinner just because the dessert table is flooded with your favorite pies and goodies. Be smart. Plan ahead. And make yourself this keto pumpkin pie for one! Single serve low carb pumpkin pie is an easy keto dessert recipe you can make in 30 minutes. As you are getting ready to go over to your mom’s for turkey dinner and you know there won’t be any delicious sugar-free pies for you to taste, then quickly make your own keto holiday dessert to bring!

Press in Keto Pie Crust

One of my favorite keto pie crust recipes is used in this mini pumpkin pie recipe. It is a shortbread based crust recipe that you press into the pie pan. It’s lightly sweetened and tastes delicious on its own – reminds me of a cookie. Since we are only making a single serve of pie crust, it’s easy to cut the cold butter into the crust ingredients with a fork. There is no need to break out the pastry blender here; although, you could use a mini food processor if you desire and don’t mind extra dishes.

Is Pumpkin Allowed on the Keto Diet?

Although pumpkin is part of the squash family and is a little higher in carbs, you can still enjoy this flavorful vegetable in small quantity. The 1/4 cup of pumpkin puree included in this recipe contributes to 3 g net carbs. To me, that is worth the sacrifice in order to enjoy my favorite Thanksgiving dessert while still staying keto.

Make It Ahead

What’s even better than being able to only make one serve of your favorite holiday dessert? Being able to make it a day or two ahead of time! This will help alleviate some holiday stress. After you bake this portion controlled keto pie, let it cool completely. Then wrap in plastic wrap and store in the refrigerator for a 1-2 days until ready to devour!

Other Single Serve Recipes to Try

Looking for other keto dessert recipes for one? Try these other low carb single serve treats.

Keto Pumpkin Pie for One: FAQS

Can I use a different sweetener instead of golden monk fruit?

Absolutely! You can substitute golden monk fruit with erythritol, stevia, or any low-carb sweetener you prefer. Just adjust the quantity according to the sweetness level of the alternative sweetener.

What can I use if I don't have xanthan gum?

If you don't have xanthan gum, you can use either psyllium husk powder or ground flaxseed as a thickening agent. Keep in mind that the texture may vary slightly.

How should I store any leftovers of the pie?

If you have any leftover pie, you can store it in an airtight container in the refrigerator for up to 3 days. Just make sure to let it cool completely before sealing it.

Can I make this pie crust ahead of time?

Yes, you can prepare the pie crust ahead of time! Just store it in the refrigerator for a day or freeze it for longer storage. Make sure to thaw it in the fridge before using.

Is this recipe suitable for a gluten-free diet?

Yes, this keto pumpkin pie is gluten-free! Both almond flour and coconut flour are great alternatives to traditional flour and will fit perfectly into a gluten-free diet.

Nutritional information & Macros

Amount Per Serving
Calories	367
Fat	31.2g
Protein	7.3g
Total Carbs	14.8g
Net Carbs	7.9g

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About Annie Lampella, Pharm.D.

Annie Lampella is a Doctor of Pharmacy, mom, and the recipe creator behind KetoFocus. With a B.S. in Genetics from UC Davis and a Pharm.D., she has over 11 years of experience developing family-friendly keto recipes based on the science of human metabolism. She is the author of the Protein Packed cookbook, published by Victory Belt Publishing.

Learn more about Annie →

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