keto pumpkin pie

This keto pumpkin pie is everything you expect (and more!) from this Thanksgiving classic: a deliciously silky custard, all wrapped up in our famous flaky pie crust!Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

The Best Keto Pumpkin Pie (with our flaky pie crust!)

our keto pie crust

golden erythritol (xylitol

salt

cinnamon

ginger

nutmeg

cloves

black pepper (freshly ground)

eggs

pumpkin puree ((1 15-ounce can))

heavy cream

vanilla extract

See recipe video for guidance on the pie crust!

Lightly butter a 9 inch pie pan.&nbsp;Roll out pie crust into a roughly 13-inch circle, between two sheets of parchment paper. Feel free to lightly dust with coconut flour as needed. Transfer to the pan, using the parchment paper as an aid. Crimp the edges (or simply trim). Refrigerate and preheat oven to 400°F/200°C while you make the filling.

Mix together in a small bowl the sweetener, salt and spices. Set aside.&nbsp;

Lightly beat the eggs in a large bowl. Add in the pumpkin puree, heavy cream, vanilla extract and continue to beat until thoroughly incorporated. Beat in the sweetener and spices mix.&nbsp;

Place the refrigerated pie pan on a baking tray and cover the edges with aluminum foil (to prevent over browning). Pour in the pumpkin filling and bake for 50-65 minutes, uncovering the edges around minute 40. A few things to note: the filling didn't begin to rise for me until about minute 35, and with sugar alcohols the pie will appear to still not be set even after 60 minutes. Having said that, a toothpick inserted 2-inches from the edges should come out barely moist, and the center should still be jiggly.&nbsp;

Allow the pie to cool completely at room temperature, as it will continue to cook and set while cooling. I also always like my pumpkin pie best after a couple hours in the fridge.&nbsp;

https://content.jwplatform.com/videos/xp0w5a6q.mp4

Sweet or savory, this gluten free and keto pie crust is super flakey and a real breeze to make.

Grain Free & Keto Pie Crust

With a silky custard filling, warm pumpkin spice flavor, and buttery low carb crust, this Keto Pumpkin Pie tastes just like the classic holiday dessert. Sugar-free and gluten-free, with only 4.3 grams net carbs per serving!

Keto Pumpkin Pie Recipe

almond flour

erythritol sweetener

butter (melted)

pumpkin puree (drained of excess moisture)

brown sugar replacement (erythritol based)

sweetener

heavy whipping cream

pumpkin pie spice

coconut flour

Preheat the oven to 325ºF and lightly grease a 9-inch glass or ceramic pie plate.

In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough comes together and resembles coarse crumbs.

Press firmly with your fingers into the bottom and up the sides of the pan. Use a flat bottomed glass or measuring cup to even out the bottom. Prick all over with a fork.

Bake 10 minutes, then remove and let cool completely before adding the filling.

Crust

Increase the oven heat to 350ºF.

In a large bowl, whisk together the pumpkin puree and sweeteners until well combined. Whisk in the eggs, egg yolk, cream, spices, and extract until smooth. Add the coconut flour and whisk until no lumps remain.

Pour the mixture into the cooled pie crust. Bake 35 to 45 minutes, until the edges of the filling are set but the center is still a little tacky to the touch.

Remove and let cool completely, then refrigerate for at least 1 hour to firm up.

Filling

Tried it yesterday and came out delicious. Crust got a little dark, so next time will tent the crust, but this will be a Thanksgiving staple.

My easy keto pumpkin pie features a homemade low carb crust and a deliciously creamy filling! It&#039;s perfect for the festive season and tastes like the real thing!

Keto Pumpkin Pie

unsalted butter (softened)

keto brown sugar

pumpkin puree

eggs (room temperature)

pumpkin pie spice (* see notes)

Grease

Preheat the oven to 180C/350F. Grease a 9-inch pie pan with cooking spray.

Blend

In a large mixing bowl, combine the almond flour, coconut flour, and salt. Add the softened butter, keto brown sugar, and egg and mix until a smooth dough remains.

Knead

Press the dough evenly into the bottom and up the sides of the prepared pie pan. Place the pie crust in the preheated oven and bake for about 15 minutes, or until it begins to turn lightly golden. Remove from the oven and set aside to cool slightly while you prepare the filling.

Heat

In a large mixing bowl, whisk together the pumpkin puree, beaten eggs, keto-friendly brown sugar, heavy cream, vanilla, pumpkin pie spice, and salt. Mix until the filling is smooth and well combined.

Pour the pumpkin filling into the pre-baked crust, spreading it out evenly.

Place the pie back in the oven and bake for 50 minutes or until the filling is set.

Let the pie cool completely then refrigerate for two hours to set even more.

I didn't use quite as much crust dough so that it was a bit thinner but the filling was incredible. Such a great recipe. Thanks Arman.

Easy to make, excellent taste 😄 I love this 😍, thank you

This pie looks so delicious! My husband is the only one in our family who can have cream due to the rest of us being dairy intolerant. Can you recommend a replacement for the cream please? Thank you for all of your wonderful recipes!!!

I halved the crust and took out egg and it was fine.

Made this for Thanksgiving and will also make for Christmas- it is outstanding!

This is the BEST keto pumpkin pie recipe I've ever MADE!!!

Very simple recipe and turned out well.  Was pleased with the crust, although I agree it was a bit thick, but okay since I like a thicker crust.  Substituted coconut sugar for brown sugar, but crust still held together well despite lower moisture content.  I may add a bit more butter next time to compensate.  Filling was standard, but good.  This recipe is all about the alternative crust, and I was pleased with it.

I loved the filling but the crust I felt was too thick. How can I get it thinner without it falling apart?

You are my favorite chef.  Thank you for bringing us the best recipes

I made this! But with coconut flour and it turned out great!

Wow this looks amazing on photo. I like pie, I like pumpkin. And I also have coconut and almond flour at home. Thanks!!

This turned out amazing. So good. I couldn't wait to eat it, so I had a slice while it was still warm. It was so delicious.

Uu great that I have coconut flour at home! Also, what is “sugar free powdered sugar”? Where to buy it?

The best keto pumpkin pie recipe I've ever made.

This keto pumpkin pie is incredibly creamy and flavorful. The no-crust version contains only 120 calories and 5 grams of net carbs per slice!

Creamy Keto Pumpkin Pie (Optional Crust)

coconut oil (for the pan)

pumpkin puree (unsweetened)

stevia glycerite (equals ½ cup of sugar)

coconut milk (full-fat, unsweetened)

coconut flour (14 grams)

Preheat the oven to 350°F. Grease a 9-inch pie plate with coconut oil.

In a large bowl, using a hand whisk, lightly whisk the eggs. Add the pumpkin, stevia, pumpkin pie spice, and vanilla. Whisk until well incorporated.

Shake the coconut milk can well. Open the can and stir it thoroughly. Measure 1 cup (make sure it&#39;s smooth and free of lumps) and add it to the pumpkin mixture, whisking to combine. Whisk in the coconut flour.

Using a rubber spatula, transfer the mixture to the prepared pie plate. Bake the pie until the center appears set (with just the slightest jiggle), and a toothpick inserted in it comes out just a little moist but free of batter. In my oven, this takes about 40-45 minutes.

Cool the pie for 2 hours on a cooling rack, then cover the pan with plastic wrap and refrigerate the pie for at least 2 more hours (preferably overnight) before slicing and serving.

When ready to slice the pie, gently run a knife along the edges to help release it from the pan. Use a sharp knife to slice the pie, and firmly slide a cake server underneath each slice before you lift it up. The pie is fragile, so take care when you slice it, especially when you lift the slices up from the pan.

Amazing. Creamy, delicious, easy. Love that it has no crust. Who needs the calories.

Great flavor and easy to make. Thank you!

This is my new go to when I’m craving a sweet treat!

Made a trial run for thanksgiving. So glad to have found your website! Hubby and me are trying to eat low carb and it seemed so hard until we found you. This pie was delicious and so creamy. Definitely making it (and your turkey wings) for our two person thanksgiving this year. Thank you, Vered!

So so yummy!!! I did omit the coconut flour for 1 TB tapioca flour (yes, higher carb but rich in resistant starch so good for gut.. and divided into 8 pieces actually very low carb) the texture held together perfectly!!! Thank you for sharing your recipes

https://content.jwplatform.com/videos/XXojjEaA.mp4

This crustless keto pumpkin pie is a delicious alternative to the classic recipe.

Top 4 keto pumpkin pie recipes from across the web

The most viewed keto pumpkin pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Keto Pumpkin Pie (with our...

Keto Pumpkin Pie Recipe

Keto Pumpkin Pie

Creamy Keto Pumpkin Pie (Optional C...

Top 4 keto pumpkin pie recipes from across the web

The most viewed keto pumpkin pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Keto Pumpkin Pie (with our...

Keto Pumpkin Pie Recipe

Keto Pumpkin Pie

Creamy Keto Pumpkin Pie (Optional C...

The most viewed keto pumpkin pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine