Easy Keto Pumpkin Pie Recipe: Low-carb Holiday Special

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If you love pumpkin pie but want to keep it keto-friendly, you’re in luck! This easy keto pumpkin pie recipe is the perfect way to enjoy a classic dessert without breaking your low-carb diet. Keto pumpkin recipes are not only delicious but also nutritious. Pumpkin is rich in fiber, vitamin A, and antioxidants. Plus, it has a natural sweetness that pairs well with warm spices like cinnamon, nutmeg, and ginger. In this recipe, you’ll learn how to make a keto-friendly crust with almond flour and butter, and a creamy filling with pumpkin puree, eggs, cream cheese, and erythritol. You’ll be amazed by how easy and satisfying this keto pumpkin pie is. It’s the perfect treat for any occasion, whether it’s Thanksgiving, Halloween, or just a cozy night at home. Ready to bake? Let’s get started!

Low Carb Pumpkin Pie: Indulgence Without Guilt

keto pumpkin pie recipe

Who doesn’t love a slice of pumpkin pie on a cozy autumn day? But if you’re following a keto diet, you might think that this classic dessert is off-limits. Not anymore! With some simple swaps, you can make a delicious low-carb pumpkin pie that fits your keto lifestyle.

The secret to making a pumpkin pie keto is to use low-carb ingredients for the crust and the filling. For the crust, you can use almond flour, coconut flour, or a store-bought keto pie crust mix. For the filling, you can use canned pumpkin puree, sugar-free sweetener, heavy cream, eggs, and pumpkin pie spice. These ingredients have fewer carbs and more fat than the traditional ones, making them perfect for keto.

You can enjoy a slice of pumpkin pie without feeling guilty using low-carb ingredients. This dessert is rich, creamy, and satisfying, with all the flavors of fall. It’s also easy to make and perfect for sharing with your family and friends. Try this recipe today and see how low-carb pumpkin pie can be part of your keto diet.

Crustless Keto Pumpkin Pie: A Low-Carb Twist

pumpkin puree in a glass jar | low-carb pumpkin pie recipe

A crustless keto pumpkin pie is a great way to enjoy the classic dessert without adding extra carbs and calories from the pastry. By skipping the crust, you also save time and effort in the kitchen. You can simply mix the ingredients, pour them into a pie dish and bake.

The filling of this keto pumpkin pie recipe is rich and creamy, with a perfect balance of sweetness and spice. You can use canned or fresh pumpkin puree, as long as it has no added sugar. You also need some eggs, heavy cream, sweetener, vanilla extract and pumpkin pie spice.

Here are the ingredients and steps for making this keto pumpkin pie crustless:


  • 4 eggs
  • 1 cup heavy cream
  • 3/4 cup granulated erythritol or other keto-friendly sweetener
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 2 cups pumpkin puree (canned or fresh)


  1. Preheat your oven to 350°F and grease a 9-inch pie dish.
  2. In a large bowl, whisk together the eggs, cream, sweetener, vanilla and pumpkin pie spice until well combined.
  3. Stir in the pumpkin puree and mix well.
  4. Pour the mixture into the prepared pie dish and smooth the top.
  5. Bake for 35 to 40 minutes or until the center is set.
  6. Let it cool completely on a wire rack before slicing and serving.
  7. Enjoy as is or with some whipped cream on top.

Keto-Friendly Pumpkin Pie Variations

There are many ways to make a delicious keto pumpkin pie with simple ingredients and easy steps. Here are some of the variations you can try:

  • Keto pumpkin pie with almond flour crust: Almond flour is a great low-carb alternative to regular flour, and it makes a crispy and buttery crust for your pie. Just mix almond flour, melted butter, sweetener, and a pinch of salt, then press it into a pie dish and bake for 10 minutes. Then, pour your pumpkin filling over the crust and bake for another 25 minutes or until set.
  • Keto pumpkin pie with coconut flour crust: Coconut flour is another option for a keto-friendly crust, and it adds a subtle coconut flavor to your pie. To make it, combine coconut flour, butter, sweetener, eggs, and vanilla extract in a food processor and pulse until a dough forms. Then, roll out the dough between two sheets of parchment paper and fit it into a pie dish. Bake for 15 minutes, then add your pumpkin filling and bake for another 30 minutes or until done.
  • Keto pumpkin pie with cream cheese: If you want to make your keto pumpkin pie extra creamy and rich, you can add some cream cheese to your filling. Simply beat some cream cheese with an electric mixer until smooth, then add your pumpkin puree, eggs, sweetener, spices, and heavy cream and beat until well combined. Pour the filling into your preferred crust and bake as usual. You’ll love the tangy and smooth texture of this variation.
  • Keto pumpkin pie with pecan topping: For a crunchy and nutty contrast to your soft and spiced pumpkin filling, you can sprinkle some chopped pecans over the top of your pie before baking. You can also drizzle some sugar-free maple syrup over the pecans for extra sweetness and flavor. This variation is perfect for those who love nuts and want some extra texture in their pie.
  • Keto pumpkin pie with whipped cream: Nothing beats a dollop of whipped cream on top of a slice of pumpkin pie. To make your own keto-friendly whipped cream, you just need some heavy cream, sweetener, and vanilla extract. Whip them together with an electric mixer until stiff peaks form, then refrigerate until ready to use. You can also add some cinnamon or nutmeg to your whipped cream for more spice. Enjoy your keto pumpkin pie with whipped cream as a decadent treat.


How many carbs are in a keto crustless pumpkin pie?

A keto crustless pumpkin pie typically contains around 4-5 grams of net carbs per serving. This low-carb dessert allows you to enjoy the flavors of traditional pumpkin pie without the crust, which is usually high in carbs.

Is it better to use evaporated or condensed milk in pumpkin pie?

For a keto-friendly pumpkin pie, neither evaporated nor condensed milk is ideal since they are both high in sugar. Instead, opt for unsweetened almond milk or heavy cream, which are lower in carbs and can be used to achieve a creamy texture.

What is pumpkin pie filling made of?

Pumpkin pie filling typically consists of pureed pumpkin, eggs, sweeteners like sugar or keto-friendly alternatives, and a blend of spices such as cinnamon, nutmeg, and cloves.

How do you thicken pumpkin pie filling?

To thicken pumpkin pie filling, you can use egg yolks, which serve as a natural thickening agent when combined with the other ingredients. Additionally, adding a small amount of almond flour or coconut flour can help achieve the desired consistency.

Is pumpkin pie keto-friendly?

Traditional pumpkin pie is not keto-friendly due to the high sugar content. However, you can enjoy a keto-friendly version by using low-carb sweeteners like erythritol or stevia and replacing high-carb ingredients with suitable alternatives.

Before You Leave

You’ve just learned how to make a delicious keto pumpkin pie recipe that is perfect for the fall season. This low-carb dessert is easy to prepare, has a creamy filling, is gluten-free and sugar-free. Whether you’re celebrating Thanksgiving or Halloween, or just craving some pumpkin spice, this keto pumpkin recipe will satisfy your sweet tooth and keep you in ketosis. Try it today and let us know what you think!

If you liked this recipe, you might also want to check out these other keto pumpkin recipes:

  • Keto Pumpkin Muffins: A healthy low-carb pumpkin dessert that can be enjoyed as a breakfast, snack, or dessert. They are great on their own or with some butter or cream cheese frosting.
  • Keto Pumpkin Cheesecake: A decadent and rich cheesecake that is easy to make and keto-friendly. This cheesecake has a chocolate almond crust and a smooth pumpkin cream cheese filling.

keto pumpkin pie recipe

Keto Pumpkin Pie Crustless Recipe

Prep Time 10 minutes
Cook Time 35 minutes
Cuisine American
Servings 8 slices
Calories 161 kcal


  • Large bowl
  • Whisk
  • Spatula
  • Pie dish
  • Oven


  • 4 eggs
  • 1 cup of heavy cream
  • ¾ cup of granulated erythritol or another keto-friendly sweetener
  • 1 tsp of vanilla extract
  • 2 tsps of pumpkin pie spice
  • 2 cups of pumpkin puree (canned or fresh)


  • Preheat your oven to 350°F and grease a 9-inch pie dish.
  • In a large bowl, whisk together the eggs, cream, sweetener, vanilla, and pumpkin pie spice until well combined.
  • Stir in the pumpkin puree and mix well.
  • Pour the mixture into the prepared pie dish and smooth the top.
  • Bake for 35 to 40 minutes or until the center is set.
  • Let it cool completely on a wire rack before slicing and serving.
  • Enjoy as is or with some whipped cream on top.


Nutritional information per serving:
  • Carbs: 7 g
  • Fiber: 2 g
  • Net Carbs: 5 g
  • Protein: 4 g
  • Fat: 15 g
Keyword keto pumpkin recipes, low-carb, pumpkin pie
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