Keto Pumpkin Pie, With Our Flaky Crust

This keto pumpkin pie is a delicious, sugar-free, gluten-free version of the classic pie we’ve come to enjoy when Thanksgiving rolls around.

Gain all the flavor of traditional pumpkin pie minus all the carbs and sugar. It’s one you will be proud to serve your family and friends all holiday season long.

It’s a Thanksgiving classic pumpkin keto pie that features a creamy pumpkin filling, all the fall spices, and the perfect keto gluten-free crust.

Enjoy the same taste and texture of pumpkin pie and remain keto-compliant. I mean, what’s not to love?

I promise that your tastebuds will be fooled as it comes as close as possible to regular pumpkin pie.  

Look, I already have a couple of pumpkin pie recipes on the site that is well-loved, like my keto pumpkin cheesecake and my keto pumpkin pecan pie, but this recipe is as classic as it gets.

With the holidays fast approaching, you’re going to want to have a keto-friendly pumpkin pie that the entire family will enjoy. 

That’s right. This sugar-free pumpkin pie is so good that your loved ones will eat it and not be the wiser that it’s actually a low-carb pumpkin pie. My friend, this is a win in my book. 

As important as the pumpkin filling is, having the perfect flaky keto pie crust recipe is essential, and it’s why this recipe uses our perfected pie gluten-free crust. 

If you’re as much a fan as we are of pumpkin, you should also check out our growing collection of keto pumpkin recipes. 

Keto Pumpkin Pie 

Pumpkin pie is a must-have Thanksgiving dessert. It won’t be Thanksgiving without it, at least in our home. 

The good thing is that it’s possible to enjoy a pumpkin pie recipe that fits into your macros.

When creating this classic sugar-free pumpkin pie filling, you’ll notice that I did not depart too much from the classic recipe.

In fact, you can proudly add it to your Thanksgiving table since it will be easily embraced even by those who are not on keto. 

Simple Ingredients Needed

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

To make this recipe, you’ll need the following ingredients. Note that the full printable recipe card is at the end of the post.

• 1/2 batch of our keto pie crust
• Heavy cream
• Eggs, room temperature
• Granulated sugar-substitute 
• Pumpkin puree
• Cinnamon powder
• Ground nutmeg
• Ground allspice
• Ground ginger
• Vanilla extract
• Sea salt
• Note: you can substitute the spices for pumpkin pie spice

Tools Needed

You’ll need just a few tools to make this low carb pumpkin pie recipe, most of which you hopefully already have on hand. 

• Measuring bowls
• Spatula
• Electric hand mixer or stand-up mixer
• Rolling pin, for the crust
• 9-inch pie dish
• Adjustable pie crust cover or aluminum foil 

How To Make A Keto Classic Pumpkin Pie

In order to make this pie, you’ll have first to make half a batch of our keto crust recipe. It’s such a great crust, and it’s perfect for our pumpkin pie filling.   

You’ll begin by making the gluten-free pie crust. Combine the coconut flour, almond flour, and salt in a medium-sized bowl.

If you opt for a nut-free version, substitute almond flour with sunflower seed flour and set it aside, or use the crust in the pumpkin pecan pie recipe instead. 

Then, melt the unsalted butter and then add it to the dry ingredients, mixing quickly to combine. Next, incorporate the egg into the mixture.

For the mozzarella cheese, melt it in the microwave for 90 seconds, stirring halfway through, or use a double boiler.

Once melted, mix the cheese until fully incorporated, then add it to the dough mixture. Knead the dough with your hands until the cheese is well blended, preferably between two sheets of parchment paper, to prevent sticking.

Alternatively, you can use a stand mixer with a dough hook attachment to ensure the mixer has a hook attachment for proper mixing.

After kneading, place the pastry dough in the refrigerator to rest and chill, which will help create a flakier crust.

Roll out the dough between two sheets of parchment paper and refrigerate it for another 10 minutes to make it easier to handle.

Preheat your oven to 450 degrees and carefully transfer the rolled crust to a 9-inch pie pan, smoothing any cracks as needed.

Proceed to make the pumpkin pie filling.

For the pumpkin pie filling, in a large mixing bowl, combine pumpkin puree, heavy whipping cream, eggs, sugar substitute, vanilla extract, and spices using an electric mixer set at medium to low speed.

Mix until all ingredients are fully combined, then pour the filling into the prepared pie crust. Cover the edges with foil or an adjustable pie crust shield to prevent them from browning too much.

Bake the pumpkin pie for 15 minutes at 450 degrees, then reduce the temperature to 350 degrees and continue baking for 30-35 minutes or until fully cooked. Once done, allow the pie to cool completely on a baking rack.

Another tip is to ensure that the pie is not overbaked. This will ensure a velvety texture and reduce cracks. 

I feel this technique is what ensures the pie has the right custard texture. 

Serve with a dollop of whipped cream, and store any leftovers in the refrigerator in an airtight container for up to 5 days; the pie can also be frozen for up to 3 weeks.

What’s The Difference Between Pumpkin Puree And Pumpkin Pie Filling?

A key ingredient to keep in mind is the use of 100% pumpkin puree and not pumpkin pie filling, which is loaded with regular sugar and spices. 

The reason is that canned pumpkin is just that and nothing more. It’s a pumpkin that has been cooked, pureed, and canned. 

Meanwhile, pumpkin pie filling is pre-flavored with spices such as cinnamon, ginger, nutmeg, and allspice and is sweetened. 

Although some people like the convenience of pumpkin pie filling, it is not suited for keto pumpkin recipes because of the extra ingredients that make it non-keto.

Sugar-Substitute Options

I have several options when it comes to which sweetener you can use in this sugar-free keto pumpkin pie, and I am partial to  Lakanto Monk Fruit.

Lakanto Monk Fruit is my favorite since the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market. 

Having said that, I’m also partial to the brand Swerve, which is an erythritol blend. Similar to Lakanto, it uses sugar alcohols and has a 0% impact on blood sugar.

You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener. 

Please note that if this is your pick, you must reduce the amount called for in the recipe by half since it’s a much sweeter option.

Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with good success.

I know not everyone would agree with me here, and I respect that, but in my book, it’s still better than regular sugar. 

Tag Us

My failed attempts when I first went keto have caused me to be very intentional about my Keto Baking recipes.

I threw away so many ingredients in the beginning, and I never want anyone to be so frustrated that they give up on the diet before they can see long-lasting results. 

Even though those early days were not fun, the fact that I stayed the course has made this journey very rewarding.

Besides, if I had quit at the first sign of struggle, I would not have had the opportunity to engage with you all.

I sure hope you give this keto-friendly pumpkin pie recipe a try and that once you do, you will take a moment to tag us on Instagram and Facebook.

It’s what encourages us to keep sharing and perfecting our recipes.

Also, check out our Easy Keto Pies for more delicious options and our keto Thanksgiving desserts!

Grab Our Keto Cook Books

In case you don’t know, I have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.

It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.

Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

Join Our Jesus And Keto Movement 

Are you looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet, looking at it from a Christian perspective.

As believers, we live our lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

When we followed the Holy Spirit’s prompting, we got on the path to real transformation. 

Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.  We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.

Fittoservegroup Keto App

Looking for a fast way to access our keto recipes? We’ve got you covered. There’s an app for that. Yup, there’s a Fit To Serve Group App that will make your keto diet a delicious breeze!

Access hundreds of recipes that are all sugar-free, gluten-free, and keto-friendly.

Enjoy early access to recipes before they go live on the website. Plus, there are bonus recipes exclusive to the app. You can also create personal cookbooks to organize your favorite recipes.

Search recipes by title, ingredients, keywords, and categories, and of course every recipe shows complete nutritional facts. 

Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients. 

The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!

Learn more by visiting our Fit To Serve Group App Page.