This no-fail low carb keto pumpkin pie is an easy holiday dessert made with a creamy, perfectly spiced pumpkin filling and a buttery coconut flour crust. It’s made without added sugar and is perfect for Thanksgiving, Christmas, or any fall gathering.
It’s fall again, the holidays are just around the corner, and that means pumpkin pie season is officially here. Recently, I shared my favorite Coconut Flour Keto Pie Crust, and today I’m using it to make a rich and creamy low carb pumpkin pie with plenty of warm fall spice.
- Why You’ll Love This Keto Pumpkin Pie
- Ingredients for Low Carb Keto Pumpkin Pie
- How to Make Keto Pumpkin Pie with Coconut Flour Crust
- What Pumpkin Puree Should I Use for Pumpkin Pie?
- How Do You Know When Pumpkin Pie Is Done?
- How to Keep Pumpkin Pie from Cracking
- Can I Make Keto Pumpkin Pie Ahead of Time?
- How Should I Store Pumpkin Pie?
- Can I Use a Different Pie Crust?
- Looking for More Keto Pumpkin Recipes? Try these:
- The Ultimate No-Fail Low Carb Keto Pumpkin Pie
If you’re looking for a keto pumpkin pie for Thanksgiving, this is such a good one to add to your holiday table. The filling is smooth and custardy, while the pre-baked coconut flour crust gives every slice a buttery, sturdy base. And don’t forget the whipped cream. A generous spoonful on top makes this pie even better.
If you’re planning more fall baking, I’ve also put together over 30 keto pumpkin recipes to try this season, along with 50 of my favorite keto Thanksgiving recipes to help you plan the rest of your holiday menu.
And if you love pumpkin and cheesecake together, try my Keto Pumpkin Cheesecake next. It’s another creamy fall dessert that’s perfect for making ahead.
Making pumpkin pie from scratch can sound intimidating, but this version is actually quite simple. Once your crust is pre-baked, the filling comes together in just a few minutes in a food processor or mixing bowl.
Why You’ll Love This Keto Pumpkin Pie
- Creamy pumpkin filling – The center is smooth, custardy, and filled with warm cinnamon, ginger, and cloves.
- Simple to prepare – Once the crust is ready, the filling takes just a few minutes to mix.
- Perfect for the holidays – It fits right in on a Thanksgiving or Christmas dessert table.
- Easy to make ahead – Bake it the day before and let it chill until you’re ready to serve.
- Classic pumpkin pie flavor – You still get the pumpkin, vanilla, warm spices, and creamy texture you expect from pumpkin pie.
- Easy to customize – Use the individual spices listed in the recipe or swap them for pumpkin pie spice.
Ingredients for Low Carb Keto Pumpkin Pie
Here’s what you’ll need to make the pumpkin filling:
- Pumpkin Puree – Use 100% pure pumpkin puree, either homemade or canned. Be sure not to use pumpkin pie filling, which is already sweetened and seasoned.
- Sweetener – Use ½ cup of your preferred granulated keto sweetener that measures similarly to sugar. The exact sweetness can vary between brands, so adjust slightly if needed.
- 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 – This gives the filling its rich, creamy texture.
- Vanilla Extract – Adds extra flavor and complements the pumpkin and warm spices.
- Ground Cinnamon – The main spice in the filling and an essential part of that classic pumpkin pie flavor.
- Ground Ginger – Adds a little warmth and depth.
- Ground Cloves – You only need a small amount because cloves have a strong flavor.
- Salt – Helps balance the sweetness and brings out the pumpkin spice flavors.
- Coconut Flour Pie Crust – I use my Coconut Flour Keto Pie Crust for this recipe. Make sure it is pre-baked before adding the pumpkin filling.
You can also replace the individual cinnamon, ginger, and cloves with 2 teaspoons of pumpkin pie spice.
How to Make Keto Pumpkin Pie with Coconut Flour Crust
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!
Blind baking helps the crust stay firm instead of becoming soft underneath the creamy pumpkin filling.
Line the prepared crust with parchment paper and fill it with pie weights or dried beans to help prevent it from puffing up.
Bake the crust for 10–12 minutes at 350°F (175°C), or until it is lightly golden.
Remove the parchment paper and pie weights, then allow the crust to cool slightly before adding the filling.
Tip: Before baking the filled pie, loosely cover the edges of the crust with aluminum foil or use a pie shield if they are browning too quickly.
Make The Keto Pumpkin Pie Filling
The pumpkin filling takes only a few minutes to prepare.
Add the pumpkin puree, eggs, and sweetener to a food processor or mixing bowl. Blend or mix until smooth and well combined.
Pour in the heavy whipping cream and vanilla extract, then add the cinnamon, ginger, cloves, and salt.
Blend again until the pumpkin mixture is completely smooth and creamy.
Pour the filling into your pre-baked keto pie crust and gently tap the pie pan on the counter a few times to release any large air bubbles.
Preheat the oven to 425°F (220°C). Bake the pie for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 40–45 minutes.
The pie is ready when the edges look set but the center still has a slight jiggle.
Avoid waiting until the center becomes completely firm in the oven because the filling will continue to set as it cools.
Let the pumpkin pie cool completely at room temperature for at least 2 hours before slicing. For cleaner slices, refrigerate the cooled pie for another 1–2 hours before serving.
Slice into 8 pieces and serve as-is or with freshly whipped cream.
What Pumpkin Puree Should I Use for Pumpkin Pie?
Use 100% pure pumpkin puree, then canned.
If you make your own pumpkin puree, make sure it has a thick consistency rather than being watery. Excess moisture can make the pumpkin pie filling softer and may increase the baking time.
For a quick option, canned 100% pure pumpkin works perfectly.
Just make sure you buy pure pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices, so it won’t give you the same result in this recipe.
How Do You Know When Pumpkin Pie Is Done?
The easiest way to tell when pumpkin pie is ready is to look at the center. The edges should look set, while the middle should still have a slight jiggle when you gently move the pie pan.
The center does not need to look completely firm when you remove the pie from the oven. It will continue setting as the pie cools.
Overbaking is one of the main reasons pumpkin pie develops cracks, so avoid leaving it in the oven until the entire surface looks firm.
How to Keep Pumpkin Pie from Cracking
A few simple things can help keep the surface of your pumpkin pie smooth:
- Remove the pie from the oven while the center still has a slight jiggle.
- Avoid opening the oven door repeatedly while the pie is baking.
- Let the pie cool gradually at room temperature.
- Don’t transfer a hot pie directly to the refrigerator.
- Avoid overbaking the filling.
A small crack won’t affect the flavor or texture, and you can always add whipped cream before serving.
Can I Make Keto Pumpkin Pie Ahead of Time?
Yes. Pumpkin pie is a great dessert to prepare ahead because it needs plenty of time to cool and set before slicing.
You can make the pie the day before serving, let it cool completely, then cover and refrigerate it overnight.
This also makes it especially convenient for Thanksgiving or Christmas, when you may already have several dishes to prepare on the same day.
How Should I Store Pumpkin Pie?
Once the pie has completely cooled, cover it and store it in the refrigerator for up to 3 days.
For the cleanest slices, serve it chilled or let it sit at room temperature briefly before serving.
Can I Use a Different Pie Crust?
Yes. You can use another low carb pie crust that fits the same size pie pan. Just make sure it is suitable for a custard-style filling and pre-bake it if the crust recipe calls for blind baking.
Looking for More Keto Pumpkin Recipes? Try these:
If pumpkin season is your favorite too, try some of these next:
- Creamy Pumpkin Soup
- Healthy Keto Pumpkin Spice Latte
- Marbled Pumpkin Cheesecake
- 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 crust edges begin to brown too quickly, cover them loosely with aluminum foil or a pie shield while the filling finishes baking.
- You can use 2 teaspoons of pumpkin pie spice instead of the cinnamon, ginger, and cloves.
- Store leftover pumpkin pie covered in the refrigerator for up to 3 days.
- Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling.
- Nutrition values are estimates and can vary depending on the crust, sweetener, heavy cream, and other brands used.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
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.