Keto Pumpkin Pie

Keto pumpkin pie is the dessert that makes you forget you're even eating a keto version because it tastes just like the Thanksgiving dessert classic. The filling is creamy and full of warm fall spices, baked until perfectly set with just a little jiggle in the middle, and you can make it with a buttery keto pie crust or go crustless if you want to keep it extra easy. Top it with a big dollop of sugar-free whipped cream and you've got a pie that belongs on every holiday table, no one will even know it's low carb or care!

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Jump to:

• How to Make Keto Pumpkin Pie
• Ingredients You'll Need For This Recipe
• Step By Step Instructions
• Tips and Tricks
• Recipe
• Comments

How to Make Keto Pumpkin Pie

I'll be honest, pumpkin pie was one of those desserts I didn't think I'd be able to make keto and still love. I mean, pumpkin pie is sacred, right? You don't mess with grandma's recipe. But once I started testing this keto pumpkin pie, I realized the spices and pumpkin puree do most of the heavy lifting. All I had to do was swap the sweetener and figure out the cream situation, and suddenly, it was like...oh wait, this actually works.

The first round, I made it crustless because I didn't feel like fighting with pie dough that day, and let me tell you, it was still gone in about 24 hours. My husband was sneaking slices straight from the fridge, my kid was calling it "pumpkin pudding pie," and I was thinking… okay, maybe this is already good enough. But the pie crust lover in me couldn't let it go, so I circled back and made it again with a keto pie crust, and it was next-level cozy.

The hardest part of this recipe isn't the pie itself, it's waiting for it to chill. That cooling process feels like it takes about five years when the house smells like cinnamon and nutmeg and you're staring at a perfect pie on the counter. I kept opening the oven door, poking it, debating if I could just cut a slice while it was warm. Don't do it, by the way, unless you're okay with a pie that collapses on itself. Once you let it chill though, you'll thank yourself, because it slices beautifully and tastes exactly the way pumpkin pie is supposed to taste...only this one happens to be keto.

Ingredients You'll Need For This Recipe

• ½ teaspoon sea salt
• 1 ½ teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon nutmeg
• 1 pinch ground cloves
• ½ cup brown sweetener (like allulose or monk fruit)
• 3 eggs
• 1 15- ounce can pumpkin puree
• 1 ¼ cup heavy whipping cream
• 1 teaspoon vanilla extract

Step By Step Instructions

1. Prepare one batch of keto pie crust (or keep it crustless) and fit it into a 9-inch pie pan. Chill while you make the filling.
2. Preheat oven to 400°F. If using a crust, cover the edges with foil to prevent over-browning.
3. In a small bowl, stir together the salt, cinnamon, ginger, nutmeg, cloves, and brown erythritol.
4. In a large bowl, beat the eggs, then mix in pumpkin puree, heavy cream, and vanilla until smooth. Add the spice mixture and beat until combined.
5. Pour filling into the chilled pie crust and place the pan on a baking tray. Bake 40-50 minutes, uncovering the crust edges after 35 minutes. The center should still jiggle slightly.
6. Turn off the oven and let the pie cool completely inside with the door open. Refrigerate for at least 1 hour before serving. Top with sugar-free whipped cream.

Tips and Tricks

Don't fight your pie crust. Pie dough is dramatic. One second it's rolling out fine, the next it's sticking to your counter and falling apart like it has a personal vendetta against you. My advice? Roll it out between parchment paper, and if it starts acting up, just toss the whole thing in the freezer for 5-10 minutes. Think of it like sending your crust to a little timeout so it can chill out. Literally.

The jiggle test is your friend. Pumpkin pie is sneaky because it always looks underbaked right when you're about to pull it out. If the edges are set and the center has a slight jiggle, you're good. Don't panic and overbake it unless you enjoy pumpkin-flavored drywall. Trust the jiggle. The fridge will handle the rest.

If you enjoyed this keto-friendly Thanksgiving dessert, check out these others:

• Keto Creme Brulee Cookies
• Keto Pumpkin Cheesecake Cookies
• 25 Quick & Easy Keto Pumpkin Recipes
• Keto Gingerbread Cheesecake Cookies

PIN FOR LATER!

I hope you give this recipe a try, it's simple, satisfying, and made for real life. Can't wait for you to enjoy every bite and make it part of your holiday rotation! Remember to have fun. xoxo Olivia

Recipe