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Keto Pumpkin Pie (Easy + Delicious!)

This rich Keto Pumpkin Pie is so good, you won’t miss the traditional sugary, gluten-filled version even one bit. Top with keto whipped cream for the ultimate experience!

slice of keto pumpkin pie with whipped cream on top next to pie dish

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Honestly, I’ve never been much of a pumpkin pie fan. But since I started making this Keto Pumpkin Pie, I can’t get enough! I hope you love it too. It’s perfect for your Keto Thanksgiving, Christmas, or just because you love pumpkin pie.

Why You’ll Love This Low Carb Pumpkin Pie

  • It tastes just as good, if not better, than its sugary and gluten-filled counterpart!
  • It’s nut-free thanks to a coconut flour pie crust base rather than almond flour.
  • Each slice has only 3g or 6g net carbs depending on the size!

Ingredients Needed to Make a Keto Pumpkin Pie Recipe

Ingredient quantities are located in the recipe card at the end of the post.

  • Heavy whipping cream
  • Eggs
  • Vanilla extract
  • Salted butter
  • Coconut flour
  • Salt
  • Swerve Confectioners
  • Swerve Brown
  • Cinnamon
  • Ground cloves
  • Pumpkin puree
  • Fresh ginger
  • Non-stick cooking spray

How to Make a Keto Pumpkin Pie {Quick Overview}

This is just a quick overview of how to make this low carb pumpkin pie. For the recipe in detail, scroll to the recipe card at the end of the post.

Step 1: Make the Keto Pie Crust

7 steps to make a keto pumpkin pie crust

Preheat oven to temperature on recipe card. Combine heavy whipping cream, eggs, and vanilla extract. (Photo 1)

Whisk until combined. (Photo 2)

In a small bowl, whip butter with a hand mixer on medium for 2 minutes. Add whipped butter to whisked egg mixture. (Photo 3)

In another small bowl, combine coconut flour, salt, and Swerve Confectioners. (Photo 4)

Add to wet ingredients and thoroughly combine. (Photo 5)

Press into a 9” pie pan that has been lightly sprayed with non-stick cooking spray. (Photo 6)

Add to preheated oven and bake for five minutes. Remove from oven and let cool while making pie filling. (Photo 7)

Step 2: Make the Keto Pie Filling

7 steps to making keto pumpkin pie filling

Preheat oven to temperature on recipe card. Combine all dry ingredients. (Photo 1)

In a large bowl, whisk eggs. Then add pumpkin, ginger, and dry ingredients. (Photo 2)

Mix until combined. (Photo 3)

Slowly pour in heavy whipping cream while mixing with a hand mixer on low until heavy whipping cream is fully incorporated. (Photo 4)

Pour into pie crust and place in preheated oven. (Photo 5)

Bake for 10 minutes, then remove from oven and place foil or a pie crust shield around the crust. (Photo 6)

Reduce temperature to 350 F, then bake for another 40-50 minutes until knife inserted into the center comes out clean. Cool before cutting. (Photo 7)

How to Make Keto Whipped Cream for Your Pie

Want to make homemade keto-friendly whipped cream for your pumpkin pie? Just follow my keto whipped cream recipe!

thin slice of keto pumpkin pie next to fall foliage

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Nutrition Facts for This Keto Pie Recipe

Per serving (16 mini-slices):

  • 132 calories
  • 11g fat
  • 3g protein
  • 3g net carbs

Per serving (8 full-size slices):

  • 264 calories
  • 22g fat
  • 6g protein
  • 6g net carbs

Nutrition facts are for the pie only and don’t include keto whipped cream.

A full-size slice:

side of keto pumpkin pie with bite taken out

More Low Carb Pumpkin Pie Recipes

If you love pumpkin the way that I love pumpkin, then try these popular recipes that really satisfy that pumpkin craving.

Keto Thanksgiving Side Dishes

 

Or try some of our amazing keto desserts like our Keto Cookies, Keto Chocolate Recipes or some of our Sugar Free Dessert Recipes.

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I hope you love this easy low carb pumpkin pie recipe! If you liked this post, I would so appreciate you giving it a share by using the social sharing icons. THANK YOU!

side of keto pumpkin pie with bite taken out

Keto Pumpkin Pie

This rich Keto Pumpkin Pie is so good, you won't miss the traditional sugary, gluten-filled version even one bit. Top with keto whipped cream for the ultimate experience!
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Western
Keyword: keto desserts, keto pumpkin pie, low carb pumpkin pie
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 16
Calories: 132kcal

Ingredients

Crust Ingredients

Filling Ingredients

  • 3/4 cup Swerve Confectioners
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1 tbsp Swerve Brown
  • 2 eggs
  • 14 oz pumpkin puree
  • 1/2 tsp fresh ginger chopped
  • 1 cup heavy whipping cream

Instructions

Crust Instructions

  • Preheat oven to 350 F.
  • In a medium bowl, combine heavy whipping cream, eggs, and vanilla extract. Whisk until combined.
  • In a small bowl, whip butter with a hand mixer on medium for 2 minutes. Add whipped butter to whisked egg mixture.
  • In another small bowl, combine coconut flour, salt, and Swerve Confectioners, then add to wet ingredients and thoroughly combine.
  • Press into a 9” pie pan that has been lightly sprayed with non-stick cooking spray.
  • Add to preheated oven and bake for five minutes. Remove from oven and let cool while making pie filling.

Filling Instructions

  • Preheat oven to 425 F.
  • In a medium bowl, combine all dry ingredients.
  • In a large bowl, whisk eggs. Then add pumpkin, ginger, and dry ingredients and mix until combined.
  • Slowly pour in heavy whipping cream while mixing with a hand mixer on low until heavy whipping cream is fully incorporated.
  • Pour into pie crust and place in preheated oven.
  • Bake for 10 minutes, then remove from oven and place foil or a pie crust shield around the crust.
  • Reduce temperature to 350 F, then bake for another 40-50 minutes until knife inserted into the center comes out clean.
  • Cool for 2 hours before cutting.

Notes

  • The nutrition facts listed below are for 16 mini-slices. You can also cut the pie into 8 slices, yielding these nutrition facts per slice:
    • 264 calories
    • 22g fat
    • 6g protein
    • 6g net carbs
  • Nutrition facts are for the pie only and don't include keto whipped cream.
Nutrition Facts
Keto Pumpkin Pie
Amount Per Serving
Calories 132 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 71mg24%
Sodium 170mg7%
Potassium 81mg2%
Carbohydrates 6g2%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin A 4255IU85%
Vitamin C 1mg1%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer



Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.

6 Comments

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Recipe Rating




  • Hi
    I just saw the recipie for the pumpkin pie and I want to make it for Thanksgiving.
    However, in step 3 in mentions butter and it isn’t listed in the ingredients.
    Would you please let me know the quantity?
    Thanks so much!

    • Hi Jacquie, I’m thrilled to hear you will be making my pumpkin pie for Thanksgiving! 🙂 The butter (salted) quantity is 1/4 cup. I hope you love it. Thanks for reading!

  • 5 stars
    This is sooooo delicious! I never imagined a keto pumpkin pie was gonna taste as good as a regular pumpkin pie, and your crust is perfect. I will be making this numerous times this holiday season. The whole family really enjoyed it!

  • 5 stars
    I was searching for a Keto Pumpkin Pie recipe and decided to try this one. It was real simple to make and I think it is better than the traditional pumpkin pie. The crust turned out very nice and sure was easier than rolling out a standard flour crust. I will be taking two of these pies with a bowl of the Keto whipped topping to the Thanksgiving meal at my parents.

  • 5 stars
    I made this keto pumpkin pie for Thanksgiving and topped it with your homemade keto whipped cream. No one noticed, or even asked, that it was low carb. Rave reviews, and the praise only grew when I told them it was keto diet friendly. What an amazing recipe! (I also made your keto cauliflower mashed potatoes and got massive praise for that as well.) Great job!

Welcome! I’m Jessica.

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