This is a delicious and easy recipe for keto pumpkin pie. Make a traditional spiced low carb pumpkin pie with almond flour crust or go for a keto crustless pumpkin pie this Thanksgiving, Christmas, or any day you’re feeling the pumpkin spice!
This post may include Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.
I love Fall! Fall is my favorite time of year because of sweater weather, golden Aspen leaves, the crisp air, pumpkin spice, pumpkin farms, corn mazes, etc., etc. All the treats come out like apple cider donuts, pumpkin spice scones, and chai tea lattes. I’m ready to have a hand at making my own keto versions of many of these.
The garden harvest comes in, school starts, and it’s also when TV shows come on — I cannot wait for the new Wheel of Time series! Also important to mention, my birthday’s in October, the best time of the year. Fall will always be my favorite season because it has so much to offer. This brings us to the pumpkin!
What’s your favorite pumpkin pie recipe? Do you go for a traditional pumpkin pie, one with a crumble, maple pecan, or crustless? I love traditional spiced low carb pumpkin pie with a tasty almond flour crust for Thanksgiving and Christmas. However, sometimes I want something lighter for other holidays or just when we have dessert around our house!
For those times, keto crustless pumpkin pie fits the bill perfectly – especially if you are following a low carb diet. Here’s how to make both versions so you can find one perfect recipe for any occasion. Get ready to see some delicious fall recipes coming up soon from Explorer Momma!
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
– Jim Davis
Is pumpkin pie keto?
The ketogenic diet consists of high fat, low carbohydrate, and moderate protein. This keto pumpkin pie recipe is ketogenic friendly–meaning it’s lower in carbs and higher in fat.
In this recipe, a crustless piece of keto pumpkin pie makes ten servings with 111 calories each, 2 grams of protein, 9 grams of fat, and 2 grams net carbs.
With the crust, the carbs and calories will be higher, but worth it for a special occasion!
These macros are figured with MyFitnessPal, with the specific ingredients I use in the recipe. I always recommend figuring your own with the specific items you personally use. It’s important to figure your own if you’re keeping close track and want to be accurate.
What is pumpkin purée?
It may pain me to say it, but you can use fresh or canned pumpkin – this keto pumpkin pie recipe will taste great with either. If you do use canned pumpkin, buy a good quality organic pumpkin for the best flavor. Personally, I’m partial to my own homegrown winter luxury pumpkins!
Pumpkin purée is simply the flesh of a pumpkin with the goup and inside seeds removed. Cook the pumpkin halves open side down to steam for one hour on a pan in a 350 degree F oven. Take it out and let cool slightly, then spoon it out into a blender. After that simply blend it into a delicious purée – super-easy!
Pumpkin purée is often used in baking recipes. As we fall-lovin’ fans celebrate, pumpkin pie spices are often added to pumpkin purée to give it extra flavor!
🍽 Equipment needed for ketogenic pumpkin pie
- a spatula or wooden spoon
- whisk
- large-sized mixing bowl
- measuring cups and spoons
- high-powered blender or stand or hand mixer
- pie plate
🥘 Ingredients in low carb pumpkin pie
Low Carb Almond Flour Crust (Optional – Leave off for keto crustless pumpkin pie!)
- 1 3/4 cup finely ground blanched almond flour
- 1/4 cup powdered sweetener
- 6 tbsp melted butter
- 1/4 tsp salt
Keto Pumpkin Pie Filling
- 1 3/4 cup pumpkin purée
- 1/2 cup powdered sweetener
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 3 large eggs (yes, the picture has 2, but I’ve found I prefer 3)
- 1/2 cup heavy cream
- 1/4 cup unsweetened almond milk
Sugar-Free Whipped Cream
- 1/2 cup heavy cream
- 2 tbsp powdered sweetener
🔪 Instructions: how to make keto pumpkin pie
I love how easy it is to put this pie together. First of all, get out all the ingredients and equipment and decide if you’re going to make regular or keto crustless pumpkin pie. If you are going to make a traditional crust, start with it.
Gluten-free almond flour crust
To begin, take a large bowl and whisk together the almond flour, salt, and sweetener. Then, pour in the melted butter and stir it all together to combine using a spatula or pastry cutter. Next, it should come to form coarse crumbs.
At that point, turn the mixture out into a 9-inch pie plate, and press firmly with fingers or a flat measuring cup or glass into the bottom and up the sides. Judge the best you can to even it out to the same crust width throughout using slightly wet hands or a glass.
Now, bake at 325 degrees Fahrenheit for about 20 minutes, or until the edges begin to darken. Let it cool completely or even chill before you fill it.
Ketogenic pumpkin pie filling
Now it’s time for the filling! Change the oven temperature to 375 degrees F. Set out the cooled keto pie crust, or for a crustless keto pumpkin pie, spray a 9-inch pie plate with avocado or coconut oil.
After that, place all ingredients – the pumpkin purée, powdered sweetener, cinnamon, ginger, nutmeg, eggs, heavy cream, and unsweetened almond milk – in a large mixing bowl or blender.
Personally, I prefer to use a blender for this filling, because it’s so quick and easy to do with very little cleanup.
Either way you choose, mix it together well for 1-2 minutes, or blend on high speed for 30-40 seconds. Continue until everything is well-mixed and combined.
Then carefully, pour the ketogenic pumpkin pie mixture into the pie plate, with or without the crust.
Cover the crust with foil or a cover so it does not burn. Then bake in a preheated oven for 45-50 minutes or until the pumpkin custard is set with a slight wobble in the middle. If it’s slightly over-baked, it should still taste good but may crack in the middle.
Next, leave it to cool for at least 15 minutes on a wire rack. Then place it in the refrigerator to chill for 3 hours or overnight before serving.
💭 Top tip – keto pumpkin pie
For any holiday, it’s great to have things ready in advance! Make this pie the day before the event and let it chill overnight. Then on the big day, whip up the cream and serve!
How to make sugar-free whipped cream
Don’t be afraid to make your own whipped cream! It’s quick and simple to do, and who wants all the excess and/or fake ingredients in store-bought whipped topping? Not me!
First, place the heavy cream and sweetener in a large mixing bowl and mix it on high speed with a hand or standing mixer for 2-3 minutes. Whip until stiff and the desired consistency.
Sometimes, if it whips a little too long, it can turn to butter. Therefore, if it starts to clump up at all, quickly add in a little more cream to smooth it out. Most of the time this will work, but if not, you have fresh butter!
Spoon a dollop of whipped cream on each piece of gluten-free pumpkin pie and serve. Yum.
🥣 How to store
To store any leftovers, cover the pie as air-tightly as possible. Place it in the refrigerator for up to five days or freeze in air-tight freezer containers for up to a month. Mine rarely gets to the freezer!
To thaw a piece for a treat, place it in the refrigerator the night before you’d like to eat it or on the counter about an hour before. Enjoy!
🎃 Crustless keto pumpkin pie recipe time!
I love fall because it is the best season of the year – no arguing with me now!
It’s not too hot, and I can wear my favorite clothes without sweating to death. My family usually celebrates Thanksgiving with keto pumpkin pie and other keto desserts like keto cheesecake butterscotch bars or keto spice cake!
I hope you’ll try out this keto recipe for pumpkin pie. It’s delicious, easy to make, and the perfect way to celebrate the season with friends or family! Leave a comment below if you have any questions about it – I’m happy to help!
In fact, feel free to share your favorite recipes in the comments section as well. Which is your go-to Thanksgiving/Christmas dessert? Is there another one that deserves more attention? Share below what kind of pies are always on your holiday menu!
Also, check out the list below if you want some more ideas on keto dishes that are perfect for fall celebrations!
👩🍳 Keto dessert recipes for fall
- Keto Treacle Tart
- Cream Cheese Keto Pumpkin Muffins
- Keto Pumpkin Cookies
- Keto Peanut Butter Pie
- Spiced Keto Carrot Cake
Pin the recipe here:
Tag me in your recipe pics on Instagram @explorermomma.
If you LOVE this recipe please consider giving it a five-star rating in the review area below!
Keto Pumpkin Pie
A delicious and easy recipe for keto pumpkin pie. Make a traditional spiced low carb pumpkin pie with almond flour crust or go for a keto crustless pumpkin pie this Thanksgiving, Christmas, or any day you're feeling the pumpkin spice!
Ingredients
Low Carb Almond Flour Crust (Optional!)
- 1 3/4 cup finely ground blanched almond flour
- 1/4 cup powdered sweetener
- 6 tbsp melted butter
- 1/4 tsp salt
Keto Pumpkin Pie
- 1 3/4 cup pumpkin purée
- 1/2 cup powdered sweetener
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup unsweetened almond milk
Sugar-Free Whipped Cream
- 1/2 cup heavy cream
- 2 tbsp powdered sweetener
Instructions
Keto Almond Flour Pie Crust
- Whisk together the almond flour, salt, and sweetener in a large bowl.
- Pour in the melted butter and stir to combine using a spatula or pastry cutter.
- Once it forms coarse crumbs, turn out into a 9-inch pie plate. Press firmly with fingers into the bottom and up the sides of the pie plate. Even out with slightly wet hands or a glass.
- Bake at 325 degrees Fahrenheit for about 20 minutes, or until edges begin to darken.
- Chill while the filling is prepared.
Keto Pumpkin Pie
- Preheat the oven to 375 degrees F. Set out the cooled keto pie crust, or for crustless, spray a 9-inch pie plate with avocado or coconut oil.
- Place all ingredients in a large mixing bowl or blender.
- Mix well for 1-2 minutes, or blend on high speed for 30-40 seconds, until everything is well-mixed and combined.
- Carefully, pour the pumpkin mixture into the pie plate, with or without the crust. Cover the crust with foil or a cover so it does not burn. Bake in a preheated oven for 45-50 minutes or until set with a slight wobble in the middle.
- Let cool for at least 15 minutes on a wire rack. Then place in the refrigerator to chill for 3 hours or overnight before serving.
Sugar-Free Whipped Cream
- Place heavy cream and sweetener in a large mixing bowl and mix on high speed with a hand or standing mixer for 2-3 minutes. Whip until stiff but not butter.
- Spoon a dollop of whipped cream on each piece of pie and serve.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 10 Serving Size: 1 pieceAmount Per Serving: Calories: 111Total Fat: 9gCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gProtein: 2g
*Nutrition Facts per MyFitnessPal.com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe. **Listed nutrition facts include whipped cream topping but not crust.
Nutrition Disclaimer
Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.
I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.