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!
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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.
Keto Pumpkin Pie
…and why you’ll love it!
- 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!
Keto Pumpkin Pie Recipe Ingredients
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 Low Carb 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
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
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!
View the Web Story for this post here.
More Pumpkin Recipes
- These healthy pumpkin cookies are amazing, gluten free and sugar free. Your entire family will devour these!
- Sugar free pumpkin chocolate chip cookies are hugely popular to anyone that tries these. Again, these will get devoured!
- A healthy pumpkin spice latte is exactly how you can start your Thanksgiving holiday off, delicious and creamy!
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:
More Keto Desserts
If you love pumpkin the way that I love pumpkin, then try these popular recipes that really satisfy that pumpkin craving, like our favorite Keto Cookies made from pumpkin! Also, here is a huuuge list of wonderful Sugar Free Dessert Recipes:, or our Keto Chocolate Recipes.
- Sugar free cranberry sauce is at the top of every traditional holiday foods list. This recipe will make you never go back to the old one!
- Get a jump start on the Christmas season with this delicious and creamy sugar free eggnog. Everyone will be blown away that it is a low carb recipe!
- A gluten free pecan pie keep you feeling lighter and you won’t be sacrificing for taste with one of our most popular sugar free recipes.
- The mega-popular sugar free peanut butter cookies and gluten free peanut butter bars will keep your family and guests satisfied and asking for more!
- An easy sugar free microwave fudge recipe and creamy and delicious keto chocolate desserts will satisfy your cravings for chocolate throughout the holiday season!
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Keto Pumpkin Pie
Ingredients
Crust Ingredients
- 2 tbsp heavy whipping cream
- 2 eggs
- 1/2 tsp vanilla extract
- 1/4 cup salted butter softened
- 3/4 cup coconut flour
- 1/4 tsp salt
- 1/3 cup Swerve Confectioners
- Non-stick cooking spray
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 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.
Keto Thanksgiving Side Dishes
Try more of our Keto Thanksgiving Sides:
- Keto Roasted Radishes: Serve this as an appetizer, topped with our Keto Ranch Dressing.
- Keto Green Beans
On this site, you will find keto, low carb, gluten-free, and healthy recipes that don’t sacrifice flavor. 🍰 Thanks for visiting!
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!
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!
That’s the best keto crust recipe I have ever made, WOW! Many thanks Jessica!
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.
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!
I served this Keto Pumpkin Pie on Thanksgiving day. I was very happy to have a substitute for the traditional pumpkin pie that everyone would enjoy whether they were on Keto or not. Everyone liked it. I think the crust is so much better than the crust on a traditional pie so good job! I will be making this again.
Your keto pumpkin pie and keto whipped cream on top was better than the sugary garbage my brother brought over. Even his kids loved your pie. Thanks for making me look health-conscious and like a great baker in one recipe.
We just made this, Wow! No one even realized it was low carb.
These are fabulous! And I love how they aren’t too rich like other recipes for pumpkin cookies.
Chelsie, thank you for that compliment! We really do try to make our desserts with that perfect balance of flavor and sweetness.
I made this last year and here I am again. I love this pumpkin bars recipe!
This is one of my favorites as well! I make it every year numerous times.