Name: Keto Pumpkin Pie
Prep time: 10 min
Cook time: 40 min
Total time: 140 min
Ingredients: 1 cup almond flour; 1/4 cup coconut flour; 1/4 teaspoon salt; 1/2 teaspoon xanthan gum; 1 stick cold butter (chopped into pieces); 1 egg; 1 15 oz. can pumpkin puree; 1 cup heavy cream; 2 eggs; 2/3 cups confectioner erythritol; 1 teaspoon pumpkin pie spice; 1/2 teaspoon ground cinnamon; 1 teaspoon vanilla extract

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Keto Pumpkin Pie is a holiday classic and true staple of autumn. This warm and golden pie features delicious pumpkin filling surrounded by a buttery crust. This pumpkin pie is low-carb, grain-free, and gluten-free!

slice on pumpkin pie on a white plate with a fork taking a bite

It's not fall without the most classic Thanksgiving dessert: Pumpkin Pie!

Many traditional pumpkin pie recipes are loaded with sugar and refined grains. They may taste great, but they leave you feeling sluggish and on a glu-coaster all day.

This Keto Pumpkin Pie recipe is our low-carb and gluten-free version of the original. Plus, it is full of healthy fats and nutrients that will fill you up while at the same time keeping you in ketosis.

This is one fall dessert you don't have to feel guilty about eating!

Why You Will Love this Keto Pumpkin Pie!

Delicious: This pumpkin pie is so good that no one will ever know it is keto! It features a delicate buttery crust and a sweet pumpkin spiced filling.
Low carb: Each slice of pumpkin pie has only 4g of net carbs.
Perfect for a crowd: This recipe yields 8 large slices. If you are hosting a large group, double or triple the recipe.

slice of finished pumpkin pie being removed from the pie pan

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Ingredients

Here is a quick list of what you need. You will probably have most of the ingredients on hand in your pantry or fridge.

Pantry Items:

Almond flour: A great gluten-free and keto-friendly alternative to all-purpose flour.
Coconut flour: A dense flour that adds sturdiness to the crust.
Ground cinnamon, pumpkin pie spice and salt: The perfect spices for that classic pumpkin flavor.
Xanthan gum: Helps to bind the ingredients together.
Vanilla extract: Use 100% pure for the best flavor and sweetness.
Confectioner erythritol: The keto version of powdered sugar.
Pumpkin puree: This should be pure pumpkin not pumpkin pie filling.

Fridge Items:

Heavy cream: Make sure it is unsweetened. You can also substitute full-fat coconut milk.
Butter: Use unsalted butter and make sure it is cold.
Eggs: Use organic and pastured eggs if possible.

Slice of pumpkin pie on a white plate next ot a silver fork

How to Make Keto Pumpkin Pie

This pumpkin pie is pretty simple to assemble, especially when you have all the ingredients measured and ready to go.

First, make the dough in a food processor and freeze it (according to the recipe) before baking it in a pie dish.

Then whisk together the pie filling ingredients and pour into the crust to bake it.

And most importantly, try not to eat the entire pie at once. It's tough, we know!

The full instructions are detailed in the recipe card at the end of this post.

But we wanted to give you step-by-step instructions, so you know exactly how to make these low-carb pumpkin muffins.

Step #1. Make the Crust

First, we will work on the pie crust.

process shots on how to make the pie crust

A) Combine the dry ingredients in a food processor. Then, add the cold butter and pulse. Add in the egg and pulse again until combined a dough forms.
B) Use your hands to shape the dough into a ball, wrap it in plastic wrap, and freeze for an hour.
C) After an hour, remove the dough from the freezer. Roll out the dough into a circle between two layers of parchment paper until it is just larger than your 9-inch pie dish. Carefully, lift up the ends of the parchment and transfer the crust to a baking sheet. Then put it into the freezer for another 30 minutes.
D) Remove the crust once more from the freezer and gently place the crust into your pie dish.

Step #2. Shape the Crust

Now let's trim the crust and crimp it.

First, take a pair of kitchen scissors and cut around the edges to remove the excess dough.

pie crust placed into the pie pan with excess dough cut off

Next, you will crimp the crust. Crimping the edges makes the pie look elegant and also helps the filling stay in place when cooking.

We used a scalloped crimp for this crust.

All you have to do is wrap a small piece of the top of the crust around your index finger and use the finger and thumb of your other hand to pinch the crust on either side.

Repeat around the rim of the pie.

When you are finished crimping the crust, par bake it at 350°F for 10 minutes and start on the filling.

Step #3. Make the Pie Filling

While the crust is baking, you can easily whip up the pie filling.

Combine all the filling ingredients in a bowl and whisk together.

When the crust has baked for 10 minutes, remove it from the oven and pour the pie filling into the pie dish.

pumpkin filling being poured into par baked crust

Step #4. Bake it!

Lower the oven temperature to 325°F and bake the pie for 30-40 minutes.

You'll know when it's done when the edges start to turn brown and the center of the pie jiggles slightly.

It will be firm but soft, kind of like a cheesecake. Like the picture below.

baked whole pumpkin pie right out of the oven

Recipe Notes and Tips

Make your own confectioners erythritol. If you don't have this on hand, you can add granular erythritol to a food processor and process until it becomes a powder. It should have the look and feel of powdered sugar.
Baking times vary. Every oven is different so check the pie after 20 minutes and if the crust is starting to get too brown, cover the crust edges with foil, put the pie back in the oven, and bake for the remaining 10-20 minutes until the center is cooked through.
Serve warm or cold. This pie tastes great out of the oven or chilled with a scoop of keto whipped cream on top!
Storage. Store any leftovers in your refrigerator in an airtight container. This pie will last about 2-3 days in the refrigerator that mean you can make it a few days before Thanksgiving.

Frequently Asked Questions

Is pumpkin keto?

Yes, it is (in moderation)! Pumpkin is loaded with fiber, potassium, and vitamin C, which are great for a Clean Keto Lifestyle. However, pumpkin is a squash and it does have carbs in it - approximately 5 grams per ½ cup. So make sure to adjust your serving size accordingly to fit within your macros.

How do you make your own pumpkin spice blend?

To make you own, you can just combine the following spices together:

4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Store this spice mixture in a sealed container at room temperature for up 6 months.

How to make keto whipped cream?

Making your own keto whipped cream is very easy. Here are the instructions:

2 cups heavy cream (can sub coconut cream that is refrigerated overnight)
1/4 cup confectioner erythritol

In a medium bowl, use an electric mixer to beat together the cream and confectioner erythritol for 5 to 10 minutes or until fluffy. Serve immediately or transfer to a sealed container and store in the refrigerator for up to 5 days.

Complete Your Keto Thanksgiving Meal!

Now that you have mastered your perfectly tasty and guilt-free pumpkin pie, it's time to surround it with other keto Thanksgiving dishes.

First and foremost, you need a juicy flavorful Keto Turkey with Garlic and Herb Compound Butter!

Side Dishes:

Desserts:

Have a fabulous Thanksgiving!!

We Can't Wait To See You Try It!

We love seeing our recipes come to life!! We can’t wait to see how you make these and loving seeing each person's unique spin on it! Tag us on Instagram @cleanketolifestyle or use the hashtag #CKLrecipe!