This no-fail low carb keto pumpkin pie is the perfect holiday dessert. You’ll need just a few simple ingredients to make this easy sugar-free pumpkin pie with a buttery coconut flour crust. It’s creamy, perfectly spiced, and guaranteed to become your family’s favorite keto dessert for Thanksgiving or any special occasion.
It’s fall again, the holidays are just around the corner, and that means it’s time for the best healthy pumpkin pie recipe. Recently, I shared my favorite coconut flour pie crust , and today I’m showing you exactly how to make a rich, creamy low carb keto pumpkin filling that’s perfectly spiced and sugar free.
If you’re looking for a keto pumpkin pie to serve at Thanksgiving or any festive dinner, this recipe is for you. Just don’t forget the whipped cream – a generous dollop on each slice makes it truly irresistible!
I’ve also put together over 30 keto pumpkin recipes you can try this season, plus 50 of the best keto Thanksgiving recipes that will help you plan a complete low carb holiday menu.
It’s love at first bite, trust me. One taste and you’ll wonder why you’d ever go back to the sugary version when you can make this creamy, rich low carb pumpkin pie instead.
And if you love both pumpkin and cheesecake, you need to try my Keto Pumpkin Cheesecake – it’s one of the creamiest desserts on the blog.
Baking a homemade pumpkin pie from scratch might sound intimidating, but it’s actually super easy. The satisfaction of pulling it out of the oven and seeing everyone go back for seconds is unbeatable. Plus, this coconut flour crust is naturally gluten free and perfect for anyone avoiding nuts or almonds.
Ingredients for the Sugar-Free Pumpkin Pie
- Pumpkin Puree – Use 100% pure pumpkin puree, homemade or store-bought. Avoid pumpkin pie filling, as it’s loaded with sugar and added ingredients that can spike carbs.
- Pumpkin Pie Spice – This cozy spice mix gives your pie that classic fall flavor. You can use store-bought, but I highly recommend my homemade Pumpkin Pie Spice blend — it’s more aromatic and flavorful.
- Keto Sweetener – I used an erythritol blend for natural sweetness without carbs. A traditional pumpkin pie uses about 1 cup of sugar, but that’s far too sweet here. I find ½ cup of erythritol gives the perfect balance, but you can adjust based on your taste.
- Eggs – Use large, room-temperature eggs to help the filling set properly. They create that smooth, velvety texture and prevent an eggy flavor.
- Heavy Whipping Cream – Choose full-fat cream for the creamiest, silkiest keto pumpkin pie. It gives the filling a luscious, custard-like consistency.
- Vanilla Extract – A splash of high-quality vanilla extract enhances the sweetness and rounds out the flavor.
- Salt – Just a pinch of salt balances the sweetness and brings out all the warm pumpkin spice notes.
How to Make Keto Pumpkin Pie?
Let’s start with the crust! For this recipe, I use my Coconut Flour Keto Pie Crust — it’s buttery, flaky, and holds together perfectly. If you’re new to low carb baking, don’t worry. Watch the step-by-step video and follow the directions closely. It’s much easier than it looks!
The most important step is to blind bake the crust before adding the filling. This ensures the crust stays crisp and never soggy once the creamy pumpkin filling goes in. To do this, line the crust with parchment paper and add pie weights (or dried beans) to keep it from puffing up.
Bake the crust for 10–12 minutes at 350°F (175°C), or until it’s lightly golden. Once it’s pre-baked, remove the parchment and weights, then let it cool slightly before pouring in the pumpkin filling.
Pro Tip: Cover the edges of your crust with foil or a pie shield before baking the full pie to prevent the edges from over-browning.
Blind baking might seem like an extra step, but it’s key to achieving that perfect combination — a crisp, golden keto pie crust and a smooth, velvety sugar-free pumpkin filling that holds beautifully.
Sugar Free Keto Pumpkin Pie Filling
Now it’s time to make the creamy low carb pumpkin pie filling — and it couldn’t be easier! This step takes only a few minutes, and the result is a perfectly smooth, rich, and flavorful sugar-free pumpkin pie that tastes just like the classic version.
You’ll need just a handful of ingredients: pumpkin puree, eggs, heavy whipping cream, keto sweetener, and warm fall spices like cinnamon and nutmeg.
Add all ingredients to a food processor or use a hand mixer. Blend until smooth and creamy — this ensures a perfectly silky texture once baked.
Pour the pumpkin pie filling into the pre-baked coconut flour crust and smooth the top with a spatula.
Preheat your oven to 425°F (220°C) and bake for 15 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for 40–45 minutes, until the edges are set and the center is slightly jiggly (like Jell-O).
Let the pie cool completely at room temperature for at least 2 hours. This allows the filling to firm up into a creamy, custard-like texture. Slice into 8-10 pieces and serve as-is, or top with a generous dollop of freshly whipped sugar-free cream.
Pro Tip:For perfect slices, refrigerate the pie for 1–2 hours after cooling. It cuts cleanly and tastes even better chilled!
What Pumpkin Puree to use?
You probably already know that I love making my own homemade pumpkin puree. It’s easy, cozy, and fills the house with the best fall aroma. I simply roast fresh pumpkin for about 40–50 minutes, let it cool, then blend it until smooth and creamy. The texture and flavor are incredible — and it makes the whole kitchen smell like autumn.
That said, if you prefer to save time, Libby’s 100% Pure Pumpkin is my favorite store-bought option. It has a beautiful bright orange color, smooth consistency, and no added sugar or preservatives — perfect for any low carb or keto pumpkin pie recipe.
Just make sure you grab pure pumpkin puree, not pumpkin pie filling, which usually contains sugar and extra ingredients that aren’t keto-friendly.
How to Avoid Cracks in Pumpkin Pie
If your pumpkin pie tends to crack on top, don’t worry – it’s one of the most common baking issues, and it’s easy to prevent!
Cracks usually happen when the pie is overbaked. The secret is to remove the pie from the oven when the edges look set but the center is still slightly jiggly, similar to Jell-O. As it cools at room temperature, the filling will continue to set and firm up perfectly without splitting.
Another way to reduce cracking is by baking the pie in a water bath (bain-marie). The gentle, even heat prevents the custard from overheating and keeps the surface smooth. It’s a bit more effort, but if you want that flawless bakery look, it’s worth trying.
Pro Tip: Avoid opening the oven door too often while baking, and let the pie cool slowly at room temperature instead of in the fridge – sudden temperature changes can also cause cracks.
Looking for More Keto Pumpkin Recipes? Try these:
- Creamy Pumpkin Soup
- Healthy Keto Pumpkin Spice Latte
- Low Carb Keto Pumpkin Cookies
- Easy Keto Pumpkin Muffins
- Keto Pumpkin Bars
The Ultimate No-Fail Low Carb Keto Pumpkin Pie
Description
Ingredients
- 1 recipe pumpkin pie crust
- 15 oz pumpkin puree 100% pure, not pie filling
- 1 tsp vanilla extract
- ½ cup sweetener
- 3 large eggs room temperature
- ¾ cup heavy whipping cream
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
Instructions
- In a food processor or mixing bowl, add pumpkin puree, eggs, and sweetener. Pulse until smooth and well combined.
- Pour in heavy whipping cream, vanilla extract, spices, and salt. Blend again until the mixture is creamy and uniform.
- Pour the filling into your pre-baked keto pie crust. Gently tap the pie pan on the counter to release any air bubbles.
- Preheat the oven to 425°F (220°C) and bake for 15 minutes. Then reduce the temperature to 375°F (190°C) and continue baking for 40–45 minutes, or until the edges are set and the center is slightly jiggly (like Jell-O).
- Let the pie cool at room temperature for at least 2 hours before slicing. Serve as-is or with a generous dollop of freshly whipped sugar-free cream.
Video
Notes
- If the edges brown too quickly, cover them loosely with aluminum foil while baking.
- Store the pie in the refrigerator, covered with plastic wrap, for up to 3 days.
- You can use 2 teaspoons of pumpkin pie spice blend instead of the individual spices.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
If I used a ready made nut pie crust such as walnut or pecan, how long would I bake the pie?
You can replace the crust with any crust you prefer. The baking time for the filling remains the same only if you use the same size pan as I did. For a smaller size increase the baking time by a few minutes. Just check from time to time and when the pie looks set remove it from the oven. Hope this helps.