Keto Pumpkin Pie 🎃🥧

A silky, perfectly spiced pumpkin pie with a buttery almond flour crust — completely low-carb, sugar-free, and tastes just like the classic!

🥘 Recipe Card

Servings & Timing

• Prep Time: 15 minutes
• Cook Time: 50–60 minutes
• Chill Time: Overnight
• Total Time: ~1 hour + chilling
• Yield: 8 slices

Dietary Badges:

• Keto-Friendly
• Low-Carb
• Gluten-Free

✅ Ingredients (Quick View)

Crust:

• 6 tbsp unsalted butter (melted)
• 1 ½ cups almond flour
• ¼ cup low-carb sweetener (erythritol, monk fruit, or blend)
• 1 tsp vanilla extract
• Pinch of salt

Filling:

• 1 can pumpkin purée (15 oz regular, or ½ of a large can)
• ¾ cup heavy cream
• 3 large eggs
• Pinch of salt
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• ¾ cup low-carb sweetener
• 3 droppers liquid stevia (or other liquid keto sweetener)

📖 Instructions (Quick View)

1. Preheat oven to 425°F (220°C).
2. Make crust: Mix almond flour, sweetener, vanilla, salt, and melted butter. Press into pie dish. Bake for 5–7 minutes until lightly golden.
3. Prepare filling: Whisk pumpkin, cream, eggs, sweeteners, vanilla, spices, and salt until smooth.
4. Bake: Pour filling into crust. Bake 15 minutes at 425°F, then reduce to 350°F and bake 35–45 minutes, or until a toothpick comes out clean.
5. Cool & chill: Let pie cool fully, then cover and refrigerate overnight to set.
6. Serve: Slice and enjoy with sugar-free whipped cream.

🔑 Notes

• Don’t skip chilling — it sets the texture and makes slicing clean.
• Cover crust edges with foil halfway through if browning too quickly.
• Adjust sweetener to taste depending on your preferred sweetness level.

🌟 Introduction

Pumpkin pie is the heart of Thanksgiving — and going keto doesn’t mean missing out. This recipe creates a pie that’s every bit as creamy, rich, and spiced as the traditional version, but without the sugar and carbs.

The almond flour crust is buttery and nutty, while the filling delivers that nostalgic pumpkin flavor with warm cinnamon and pumpkin pie spice. It’s proof that keto desserts can be just as indulgent as the real thing.

🥄 Step-by-Step Cooking Guide

1. Bake the crust
Mix almond flour, butter, vanilla, sweetener, and salt. Press into pie dish and prebake until golden.

2. Mix the filling
In a bowl, whisk pumpkin, eggs, cream, sweeteners, vanilla, cinnamon, and pumpkin spice until smooth.

3. Bake in two stages
Bake at 425°F to set the custard, then reduce to 350°F to finish cooking through evenly.

4. Cool & chill
Let the pie rest at room temperature, then refrigerate overnight for best results.

5. Serve
Slice cleanly and top with sugar-free whipped cream.

🥬 Ingredient Notes & Substitutions

• Pumpkin Purée: Use 100% pumpkin, not pumpkin pie filling.
• Sweeteners: Blend of erythritol and stevia balances sweetness and avoids aftertaste.
• Dairy-Free: Use coconut cream instead of heavy cream, and coconut oil in the crust.
• Spice Mix: Make your own pumpkin spice with cinnamon, nutmeg, ginger, and cloves.

🍽 Variations & Serving Suggestions

• Mini Pies: Bake in muffin tins for personal-sized desserts.
• Crustless Option: Bake filling in a greased pie dish for fewer calories.
• Toppings: Sugar-free whipped cream, crushed pecans, or a sprinkle of cinnamon.
• Holiday Pairing: Serve alongside a keto coffee or spiced tea.

❄️ Storage & Make-Ahead

• Refrigerator: Store covered for up to 4 days.
• Freezer: Freeze whole or slices for up to 2 months; thaw in fridge overnight.
• Make-Ahead Tip: Best made a day before Thanksgiving so it can chill overnight.

⚖️ Nutrition (per slice, est. 8 slices)

• Calories: ~220
• Net Carbs: ~5g
• Protein: 6g
• Fat: 19g

❓ Frequently Asked Questions

Q: Can I use fresh pumpkin purée?
A: Yes, just make sure it’s thick and not watery.

Q: Why does my pie crack?
A: Overbaking — remove when the center still jiggles slightly.

Q: Can I skip the almond flour crust?
A: Absolutely, it makes a great crustless pumpkin pie too.

💌 Final Notes

This Keto Pumpkin Pie is proof that low-carb eating doesn’t mean sacrificing tradition. Creamy, spiced, and perfectly sweetened, it’s sure to be the highlight of your Thanksgiving dessert table.