Keto Pumpkin Pie


Keto Pumpkin Pie

This fantastic recipe is full of heartwarming spices from the pumpkin pie filling and a golden crunch from the homemade crust. This Keto-friendly version of pumpkin pie is gluten-free, sugar-free, and has just 5 grams of net carbs per serving.

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What you need:

Coconut Flour


Almond Flour

Xanthan Gum



and  more...

For the crust, in a bowl, mix the almond flour, coconut flour, xanthan gum, cinnamon and salt until well combined. 


Cut the butter and cream cheese into small pieces and mix thoroughly with the flour mixture.


Add the cider vinegar and eggs. Beating continuously for a minute to incorporate well.


The dough should come clean easily from the bowl and form a nice round ball with your hands. Wrap it in plastic wrap and pop it in the fridge for an hour to cool before rolling it out. Preheat the oven to 350 degrees when roiling out the dough.


Remove the dough from the fridge, dust it with flour, place it on parchment paper sprinkled with almond flour, then place another sheet on top. Grab the rolling pin and gently roll out the dough enough to cover the pie dish before placing the dish over the dough.


Remove the top parchment paper and turn the dough into the dish with one hand under the parchment paper and the other holding the dish. Poke holes in the bottom of the pie crust to stop it from rising while baking, and place the pie pan in the preheated oven for 10 minutes. Remove it from the oven and allow it to cool on a wire wrack.


For the filling, grab a large mixing bowl and start this off with pumpkin puree and softened cream cheese. Whisk for about a minute or until smooth and creamy.


Add the erythritol, salt, butter, eggs, nutmeg and cinnamon. 


Add heavy whipping cream and whisk for about one minute until thoroughly combined.


Pour the pumpkin filling into the prepared pie crust.


Bake the Keto pumpkin pie for 50 minutes. After 50 minutes, check to see if the center is firm. If the center is still a little wobbly, put the pumpkin pie back in the oven for another 10 minutes.


Let the pumpkin pie cool completely and place it in the fridge for 4 hours. Serve with fresh whipped cream and a dusting of cinnamon.

Cooking Tips

If you want your low-carb pumpkin pie flawless without any cracks, try baking it in a water bath.


1 cup of erythritol gives the pumpkin pie a nice sweetness, but if you prefer your desserts not so sweet, I recommend using half a cup of erythritol for your first pumpkin pie and then adjust it to your taste buds the next time.


Switch up the pie crust for a graham cracker crust. Mix gluten-free graham crackers and melted butter together to create a delicious buttery crust.

For a more keto-friendly low-carb pumpkin pie, you may want to consider eliminating the crust. It's still delicious and lowers the carb and the calories.




Ready to  make this?


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