This gluten-free keto pumpkin pie brings the warmth of a classic dessert.
It has a smooth, perfectly spiced pumpkin filling, which sits in a buttery, flaky keto pie crust. Great for holiday gatherings or cozy nights at home, this recipe gives a fun twist on the classic—without the guilt!
You can choose a golden almond-flour keto pie crust or a crustless pumpkin pie to cut carbs. This recipe is easy to adapt. Unlike regular pumpkin pies that are high in carbs, each slice has a strong pumpkin flavor. It also has a soft texture.
Best of all, it is sugar-free and keto-friendly. Learn how to bake the pie to creamy perfection, avoiding cracks and achieving that picture-worthy finish your guests will adore.
This low-carb pumpkin pie is a must-try for both keto beginners and experts. It includes tips for making the custard smooth and options to adjust the sweetness.
Serve it cold or warm. Top it with whipped cream or sugar-free caramel. A treat shows you can enjoy dessert without grains or sugar.
Ingredients
For the Flaky Keto Pie Crust
1 batch grain-free keto pie crust (crafted with almond flour, coconut oil, and a touch of xanthan gum for flexibility).
For the Spiced Pumpkin Pie Fill
¾ cup golden sweetener blend (erythritol, allulose, or xylitol* – adjust for sweetness preference).
½ tsp Himalayan pink salt (enhances flavor without bitterness).
1½ tsp ground Ceylon cinnamon (milder, sweeter than regular cinnamon).
1 tsp freshly grated ginger (or ground ginger for convenience).
½ tsp freshly grated nutmeg (or pre-ground for simplicity).
A whisper of ground cloves (about ⅛ tsp).
A crack of freshly ground black pepper (balances sweetness).
3 pasture-raised eggs (room temperature for smoother blending).
425g (15 oz) organic pumpkin puree (unsweetened, not pumpkin pie mix).
1¼ cups ultra-rich heavy cream (or coconut cream for dairy-free).
1 tsp Madagascar bourbon vanilla extract (or vanilla bean paste for depth).
Optional Additions for Customization:1 tbsp collagen peptides (for a protein boost without altering texture).
¼ tsp cardamom (for a fragrant, unexpected twist).
Key Substitutions & Tips
Swap nutmeg with mace for a subtly floral note.
Use coconut milk instead of heavy cream for a lighter, dairy-free custard.
Prefer crustless pumpkin pie? Skip the crust and grease the pie dish generously with butter or coconut oil!
Step-by-Step
- Prep the Keto Pie Crust
Lightly grease a 9-inch pie dish with butter or coconut oil.
Roll out the keto pie crust between two sheets of parchment paper dusted lightly with coconut flour, forming a 13-inch circle. Gently transfer the crust to the pan by flipping one parchment sheet over the dish, then press it into the edges. Trim excess dough and crimp the edges with a fork or fingers.
Chill the crust in the refrigerator for 15 minutes. Meanwhile, preheat the oven to 400°F (200°C).
- Craft the Spice Blend
– Take a small bowl.
– Add the golden sweetener (erythritol, allulose, or xylitol).
– Include pink salt, cinnamon, ginger, nutmeg, cloves, and black pepper.
– Mix all the ingredients. Set this aromatic spice mix aside.
- Mix the Pumpkin Filling
In a large bowl, lightly beat the eggs until frothy. Add the pumpkin puree, heavy cream, and vanilla extract, blending until smooth and lump-free. Gradually stir in the prepared spice mix until fully incorporated. Taste and adjust sweetness if needed.
- Assemble & Bake
Place the chilled crust on a baking sheet (to catch spills). Shield the crust edges with strips of aluminum foil to prevent burning. Pour the pumpkin pie filling into the crust, spreading evenly.
Bake at 400°F (200°C) for 15 minutes, then reduce the heat to 350°F (175°C) and bake for 35–50 more minutes. Around the 40-minute mark, remove the foil from the crust edges.
Doneness Check: The filling will rise slightly and appear wobbly but not liquid. A toothpick inserted 2 inches from the edge should come out mostly clean (the center will jiggle but set as it cools). Sugar alcohols may delay setting, so avoid overbaking.
- Cool & Chill for Best Texture
Let the pie cool completely at room temperature (about 2 hours) to finish setting. For a firmer slice, refrigerate for 3–4 hours or overnight. Serve chilled with a dollop of sugar-free whipped cream or toasted pecans.
Pro Tips:
For a crustless pumpkin pie, skip the crust and pour the filling directly into a greased pie dish—bake time remains the same.
If cracks form, cover the pie with foil during the final 15 minutes of baking.
Dairy-free? Swap heavy cream for full-fat coconut milk and use coconut oil in the crust.
Storage Instructions
To keep your keto pumpkin pie fresh and tasty, let it cool completely. Then, cover it with plastic wrap or put slices in an airtight container. Refrigerate for up to 4 days—chilling not only preserves its silky texture but also enhances the spices!
To store longer, freeze individual slices. Wrap each slice tightly in parchment paper and foil. Then, place them in a freezer-safe bag. They can last for up to 2 months.
Thaw overnight in the fridge before serving. If you’ve opted for a crustless pumpkin pie, note that the filling may soften faster, so consume within 3 days.
Pro tip: Avoid leaving the pie at room temperature for extended periods, as the dairy-free or heavy cream base can spoil. Reheat chilled slices in the microwave for 10-15 seconds for a warm treat. You can also enjoy them straight from the fridge for a firm, custard-like bite. 🥧✨
Tips for Achieving Maximum Flavor
Make your keto pumpkin pie unforgettable by using bold spices. Freshly grated nutmeg and ginger bring warmth. A touch of black pepper adds a nice depth. Toast ground cinnamon and cloves in a dry pan for 10 seconds.
This will make their aroma stronger before you mix them into the filling. Choose high-quality, organic pumpkin puree for its sweet and earthy flavor. Let the custard base rest for 10 minutes after blending. This helps the flavors mix well.
To get a silky-sweet finish, adjust your low-carb sweetener. Use options like allulose or golden erythritol. Taste it to find the right balance. This will add richness without overpowering the pumpkin.
Don’t skip the vanilla extract. A little bourbon-infused or bean-based vanilla makes the custard creamier.
Lastly, serve the pie well-chilled—the cold temp sharpens the spices and delivers that classic, crave-able custard texture. Your guests won’t believe it’s sugar-free! 🎃✨
FAQ
Q: Can I substitute the almond flour in the crust for another keto-friendly flour?
A: Absolutely! For a nut-free option, try a blend of coconut flour and sunflower seed flour (1:1 ratio). Keep in mind coconut flour absorbs more moisture, so adjust liquids slightly to avoid dryness.
Q: Why does the pie take longer to set compared to traditional recipes?
A: Sugar alcohols like erythritol slow the setting process. While the pie may seem underbaked, it’ll firm up as it cools. Trust the toothpick test (clean near the edges) and let patience work its magic!
Q: Can I make this pumpkin pie dairy-free?
A: Yes! Swap heavy cream for full-fat coconut milk and use coconut oil in the crust. Ensure your vanilla extract is dairy-free, and enjoy a rich, plant-based custard.
Q: How do I prevent the crust from burning during baking?
A: Shield the edges with foil for the first 40 minutes. If baking a crustless pumpkin pie, skip this step—the filling alone cooks evenly without the risk of over-browning.
Q: Is the black pepper necessary? It sounds unusual!
A: A tiny pinch enhances the spices without adding heat—think of it as a flavor amplifier! Omit it if preferred, but try it once for a surprisingly balanced depth.
Gluten-Free Keto Pumpkin Pie
Ingredients
For the Flaky Keto Pie Crust:
- 1 batch grain-free keto pie crust
For the Spiced Pumpkin Pie Filling:
- ¾ cup golden sweetener blend
- ½ tsp Himalayan pink salt
- 1½ tsp ground Ceylon cinnamon
- 1 tsp freshly grated ginger
- ½ tsp freshly grated nutmeg
- ⅛ tsp A whisper of ground cloves
- A crack of freshly ground black pepper
- 3 pasture-raised eggs
- 425 g 15 oz organic pumpkin puree (unsweetened, not pumpkin pie mix).
- 1¼ cups ultra-rich heavy cream
- 1 tsp Madagascar bourbon vanilla extract
- 1 tbsp Optional Additions for Customization:1 tbsp collagen peptides
- ¼ tsp cardamom
Instructions
Prep the Crust
- Roll out a keto-friendly almond flour crust, transfer to a buttered pie dish, crimp edges, and chill. Preheat oven to 400°F (200°C).
Mix Spices & Filling
- Whisk sweetener, salt, and spices. Blend eggs, pumpkin puree, cream, vanilla, and spice mix until smooth.
Bake
- Shield crust edges with foil, pour filling into chilled crust, and bake at 400°F for 15 minutes. Reduce heat to 350°F (175°C) and bake 35–50 minutes more, removing foil at 40 minutes. The pie is done when edges are set (toothpick test) but the center still jiggles slightly.
Cool & Chill
- Let cool completely at room temperature (2+ hours) to set, then refrigerate 3–4 hours for firm slices