This no-fail low carb keto pumpkin pie is the perfect recipe for holidays. You will need only very few ingredients to make this super easy low carb pumpkin pie with a coconut flour crust. It will become a family sugar-free favorite dessert.
It’s fall again, holidays are coming and it’s time for a super healthy pumpkin pie recipe. The other day I posted my favorite coconut flour pie crust and today I’ll share with you how to make a low carb pumpkin filling.
If you are looking for a sugar-free pumpkin pie to serve for Thanksgiving this is the perfect recipe for you. Ok, but you have to whip some heavy cream and serve each slice with a huge dollop of cream. I also gathered for you over 15 keto pumpkin recipes you can make.
Today’s recipe is one of my favorite recipes for Thanksgiving and here are over 40 best keto Thanksgiving recipes.
PS: Get my 40+ festive keto recipes e-cookbook that’s filled with tons of delicious holidays recipes, perfect for any party!
It’s love at first bite, believe me. One bite and you’ll wonder why to eat carbs anymore when you can bake a keto low carb pumpkin pie.
And if you love both cheesecake and pumpkin, definitely try the creamiest keto pumpkin cheesecake recipe that’s brand new on the blog.
It might seem complicated to bake a homemade pumpkin pie from scratch, but in fact, it’s extremely easy to make one. The satisfaction is real when everyone appreciates it and asks for more. Plus the crust is made with coconut flour which makes it great for those who can’t eat almonds or gluten.
Watch our step-by-step video to see how easy it’s to make the best keto pumpkin pie!
Ingredients for the Sugar-Free Pumpkin Pie
- Homemade or store-bought pumpkin puree – Do not buy the pumpkin pie filling because it’s full of sugar and other ingredients.
- Pumpkin Pie Spice – You can make the spice blend at home or buy it from the store. My Pumpkin Pie Spice recipe is super easy to make and has so much flavor compared to store bought versions.
- Keto Sweetener – I use an erythritol blend, and it gives the perfect sweetness to the pie without any carbs. How much sweetener to use? A traditional recipe asks for about 1 cup of sugar. I find that using the same amount of erythritol makes the way too sweet. I used 1/2 cup, and it was sweet enough for my taste buds. If you like it sweeter, adjust the sweetener.
- Eggs – Make sure to use large eggs at room temperature to avoid an eggy taste. Eggs help the filling set and make this keto pie rich and velvety.
- Heavy Whipping Cream – choose full fat here for the creamiest keto pumpkin pie that’s silky smooth.
- Vanilla extract – it’s essential to use a high-quality extract.
- A pinch of salt
How to Make Keto Pumpkin Pie?
You’ll start out by making a pie crust. Use my coconut flour keto pie crust recipe. If you’re scared of failing, watch the video and read the instructions carefully. It’s much easier than you think.
It’s essential to bake the crust first before adding the pumpkin pie filling. This way you make sure that the crust doesn’t get soggy. Just cover the crust edges with foil to prevent burning.
After only 10-12 minutes the low carb pie crust is ready. Blind baking the crust is very important when making custard pies (like pumpkin pie). It prevents the crust from becoming moist and soggy. We want the crispy and flaky crust.
Sugar Free Keto Pumpkin Pie Filling
It’s time to make the low carb pumpkin pie filling. There’s no easier thing to do. The filling is ready in literally 3 minutes and it’s made from pumpkin puree, eggs, heavy whipping cream, keto sweetener, and fall spices.
- Gather all the ingredients. Make sure you’re using pumpkin puree not pumpkin pie filling to avoid carbs and sugar.
- Combine all the ingredients in a a food processor or use a hand mixer.
- Pour the pumpkin pie filling onto the prepared crust, and bake until
What Pumpkin Puree to use?
You probably know that I love to make homemade pumpkin puree. I start by roasting the pumpkin in the oven for about 40-50 minutes, let it cool down, and then puree it in a food processor. I enjoy this process as it warms up my house and brings in the fall smell.
How Long to Bake the Keto Pumpkin Pie Crust?
The secret to a perfect no-fail keto pumpkin pie consists of the way you bake it.
Bake the pie in the oven at 425F for 15 minutes then reduce the oven temperature to 375 and bake for about 30-40 minutes more. You know the pie is ready when it looks shiny and set on top.
Kitchen Tools To Make Keto Pumpkin Pie:
- Food Processor – For making the crust and the filling. I got this one for Christmas last year and I am very happy about it so far. It’s powerful and helps you get everything done in minutes. A hand mixer is perfect too.
- Non-Stick 9-inch Pie Pan – A pyrex glass pie plate is perfect for this pie, but I used a non-stick quick release cake tin.
- Aluminum Foil – To prevent the crust from having burned edges while baking the pie.
- Pumpkin Pie Spice – I love to use pumpkin spice blends when I don’t have time to make my own. If you’re looking to make your own pumpkin spice, I have the perfect homemade pumpkin spice recipe for you.
- Erythritol Blend – My favorite keto sweetener of all time. It has no after taste, and it’s extremely low in carbs.
How to Avoid Cracks in Pumpkin Pie?
Usually, the pies crack when they are overbaked. You should take the pie out of the oven when it looks set but it’s still jiggly like jello (but not too much) in the middle. The pie continues to cook as it will cool down at room temperature.
Baking a keto pumpkin pie in a water bath may also reduce the chances of cracking on the top. I’m not a fan of weather baths since it needs a little more work, but I recommend doing it if you really want zero cracks.
How Many Carbs Are in the Keto Pumpkin Pie?
As you can see I divided this sugar-free pumpkin pie into eight generous slices. With the ingredients (crust included) I used and the amount listed, each slice comes to the following macros:
- 319 calories
- 14g carbs
- 6g fiber
- 8g net carbs
- 26g fat
Each slice has 8g net carbs.
To find out the net carbs you have to subtract the fiber and sugar alcohols from the total carb count.
If you want to know exactly what are your personal macros you need to achieve your goals please use our simple keto calculator.
Carbs in Keto Pumpkin Pie Filling (without the crust)
Each serving of sugar-free pumpkin filling has:
- 125 calories
- 6g carbs
- 1g fiber
- 5g net carbs
- 10g fat
- 3g protein
Looking for More Keto Pumpkin Recipes? Try these:
- Simple Creamy Pumpkin Soup Recipe
- Healthy Keto Pumpkin Spice Latte – Vegan & Dairy-Free
- Soft Low Carb Keto Pumpkin Cookies
- Super Easy Keto Pumpkin Muffins
- The BEST Keto Pumpkin Bars with Cream Cheese Frosting
The Ultimate No-Fail Low Carb Keto Pumpkin Pie
- In your food processor or a bowl add the pumpkin puree, eggs, and sweetener. Pulse until well combined.
- Pour the heavy whipping cream, spices and salt over the pumpkin mixture and blend again until smooth.
- Pour the filling over the pie crust. Try to release the air bubbles by gently tapping the pie pan on the counter.
- Heat the oven to 425F / 220C and bake for 15 minutes. Reduce the oven temperature to 375F and bake for another 40-45 minutes. You know that the pie is ready when it looks set, but it is still jiggly in the middle (like jello).
- Allow the pie to cool at room temperature for at least 2 hours. Cut into eight slices and serve like so or topped with freshly whipped sugar-free cream.
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.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: