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 pumpkin 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.
You can enjoy the same taste and texture of pumpkin pie while remaining 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’s actually a low-carb pumpkin pie, my friend 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 when it comes to pumpkin, you should also check our collection of keto pumpkin recipes that continues to grow every year.
Keto Pumpkin Pie
Pumpkin pie is one of the Thanksgiving desserts that is a must. It just won’t be Thanksgiving without it, at least in our home.
The good thing is that it’s totally possible to enjoy a pumpkin pie recipe that fits into your macros.
When creating this classic sugar-free pumpkin pie, 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.
How To Make A Keto Classic Pumpkin Pie
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.
You’ll need the following ingredients to make this recipe. The full printable recipe card is at the end of the post.
In order to make this pie, you’ll to first make half a batch of our keto crust recipe. It’s such a great crust, and it’s perfect for our pumpkin pie filling.
The crust doesn’t even have to be baked blind prior to adding the filling the only requirement is that the crust is well chilled before adding the filling and baking.
To speed things up, you could even freeze the pie crust for 15-20 minutes while you make the filling.
That keto crust recipe uses a combination of almond flour and coconut flour, but if you are needing a recipe that uses only coconut flour, my advice is to use the one in the pumpkin pecan pie recipe instead.
Another tip to keep in mind is to make sure the pie is not over-baked. This will make sure the pie has a velvety texture and reduces cracks.
I start by baking the pie at 425 degrees for 15 minutes and then reduce the heat to 350 degrees for the remainder of the baking time.
This technique ensures the pie has the right custard texture.
Ingredients Needed
- 1/2 batch of our keto pie crust
- Heavy cream
- Eggs
- Granulated sugar-substitute
- Pumpkin puree
- Cinnamon powder
- Ground nutmeg
- Ground allspice
- Ground ginger
- Vanilla extract
- Sea salt
Tools Needed
You’ll need just a few tools to make this recipe most of which you hopefully already have on hand.
- Measuring bowls
- Spatula
- Electric mixer
- Rolling pin, for the crust
- 9-inch pie dish
- Adjustable pie crust cover, or aluminum foil
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.
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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 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.
Due note that if this is your pick, make sure you 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 are what caused me to be very intentional with 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 keeps us encouraged to keep sharing and perfecting our recipes.
Also, make sure you check out our Easy Keto Pies for more delicious options.
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
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 to 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 got you covered. There’s an app for that. Yup, there’s a Fit To Serve Group App and it’s going to 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, bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use 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.
Keto Pumpkin Pie
Keto pumpkin pie, a delicious, sugar-free, gluten-free pie that gives you all the flavor of traditional pumpkin pie minus the carbs! It's a Thanksgiving classic keto pumpkin pie and it features a creamy pumpkin filling, all the fall spices, and the perfect keto crust for one classic keto pie!
Ingredients
Keto Pumpkin Pie Filling
- 3/4 cup heavy cream
- 3 large eggs
- 3/4 cup granulated sugar substitute
- 15 ounce can of pumpkin puree
- 2 teaspoons of ground cinnamon powder
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground nutmeg
- ¼ teaspoon of ground allspice
- 1/4 teaspoon of sea salt
- 1 teaspoon of vanilla extract
Keto Pie Crust
- 1/4 cup of unsalted butter melted and cooled
- 1 large egg, room temperature
- 1/2 cup of measured and sifted almond flour
- 1/4 cup cup of coconut flour
- 1/4 teaspoon of sea salt
- 1 cup of shredded mozzarella cheese, melted
Instructions
Crust
- In a medium-sized bowl, combine the coconut flour, almond flour, and salt. Note if making the nut-free option, use sunflower seed flour in place of almond flour and set it aside.
- Melt the unsalted butter and set aside.
- To the dry ingredients, add the melted butter and combine quickly.
- Next, add the two whole eggs and combine.
- Melt the mozzarella cheese in the microwave for a total of 90 seconds, stirring halfway through. Once it comes out of the microwave, mix well until fully incorporated. You can also melt the mozzarella cheese in a double boiler.
- Add the melted mozzarella cheese to the mixture and knead the dough with your hands until all the cheese is blended well into the pie dough. I recommend doing so between two sheets of parchment paper so that the dough doesn't stick to your hands. Alternatively, you can use a stand-up mixer with a dough hook attachment. If using a mixer, it needs to have a hook attachment. Otherwise, the dough may not come together correctly.
- Place the pastry dough in the refrigerator to rest the dough and allow the dough to chill. This will make it easier to work with and will produce the flakiest crust.
- Roll out the dough between two sheets of parchment paper and place back into the refrigerator for another 10 minutes to cool again and make it easier to roll the dough.
- Preheat oven to 350 degrees.
- Transfer the rolled crust to a 9-inch pie pan. Be careful to smooth any cracks.
- Proceed to make the pumpkin pie filling.
Pumpkin Pie Filling
- Preheat the oven to 450 degrees.
- Combine the pumpkin puree, heavy whipping cream, eggs, sugar substitute, vanilla extract, and spices in a large mixing bowl using an electric mixer set at medium to low speed. Mix all the ingredients until fully combined.
- Pour the pie filling into the prepared pie crust.
- Add foil to the edges of the pie or use an adjustable pie crust shield.
- Bake the pumpkin pie for 15 minutes at 425 degrees, then reduce the temperature to 350 degrees and bake for 30-35 minutes until it is fully cooked.
- Allow the pie to cool completely on a baking rack.
- Serve the pie with a dollop of whipped cream.
- Store leftovers in the refrigerator for up to 5 days. The pie can also be frozen for up to 3 weeks.
Notes
Note that for best results we recommend you use only packaged pre-shredded mozzarella cheese. Shredding the cheese yourself could cause oil to seep out during the baking process.
The pie crust doesn't need to be baked blind prior to adding the filling the only requirement is that the crust is well chilled before adding the filling and baking.
To speed things up you could even place the pie crust in the freezer for 10 minutes while you make the filling.
This recipe doubles easily in which case you should use the full recipe for the pie crust and then double the pumpkin pie filling.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 300Total Fat: 22.8gSaturated Fat: 12.8gCholesterol: 90mgSodium: 135mgCarbohydrates: 5.5gNet Carbohydrates: 4gFiber: 1.5gSugar: 1.9gProtein: 5.3g
