I’m so excited for one of my absolute favorite holidays for baking coming up in just a few days: Thanksgiving! For anyone following a keto or low carb lifestyle, I know desserts can often be a challenge on this holiday. Fortunately, I’m here to share my absolute favorite keto pumpkin pie with low carb flaky pie crust recipe that will have you enjoying every bite without the typical sugar and carb overload! Hate that overly full feeling you usually get on Thanksgiving? Well, you’re much less likely to feel that way with my low carb, low sugar treats. I highly recommend trying this ketogenic pumpkin pie, and just watch as your friends and family gobble it up without even realizing it’s keto!

Today, I’m giving you an exclusive sneak peek into my Keto Dessert eBook 2.0, where you’ll find over 120+ of my best keto baking recipes, my top low-carb baking secrets, and more. But for now, let’s learn how to make this perfect ketogenic pumpkin pie with a low carb flaky pie crust. I promise this will be your new go-to Thanksgiving keto dessert!

Why This Keto Pumpkin Pie is the BEST:

First things first, I have to say that this recipe is not only delicious but also incredibly easy to make. The flavors are rich and comforting, and the low-carb ingredients come together to create the perfect texture that’ll have everyone asking for seconds. Here’s why I’ve chosen each ingredient carefully, ensuring that the pie tastes like a classic pumpkin pie without the added carbs.

The flaky pie crust is really the cherry on top. It’s not often you find a keto recipe that nails not only the filling, but also the crust. The crust is the trickier part when working with low carb ingredients.

Low Carb Flaky Pie Crust – The Key to a Perfect Base

Let’s start with the crust. For me, the crust is just as important as the filling, if not more. You want a crust that’s flaky, buttery, and holds up to the rich pumpkin filling. Traditional pie crusts are made with all-purpose flour, which is high in carbs. But in this keto pumpkin pie, I’ve replaced the flour with a combination of almond flour and coconut flour—two of my favorite low-carb flours.

1. Blanched Almond Flour – Almond flour is a fantastic low-carb flour alternative. It’s rich in healthy fats and has a slightly nutty flavor that pairs perfectly with the buttery, flaky crust we’re aiming for. It also provides a good source of fiber and protein, which helps keep you fuller for longer.
2. Coconut Flour – I love adding coconut flour to the mix for a few reasons. Not only does it help absorb moisture and give the crust a more bread-like texture, but it also helps keep the carbs low. Just be careful with coconut flour—it’s very absorbent, so you don’t need as much of it compared to other flours.
3. Xanthan Gum – This ingredient might seem like a mystery to some, but it’s key for creating that perfect, flaky texture in low-carb baking. It helps bind everything together, making the crust easier to roll out while preventing it from becoming too crumbly. It basically acts like the gluten that we’re missing when using alternative gluten-free flours.
4. Cold Butter & Cream Cheese – I use both cold butter and cold cream cheese in the crust for two reasons. First, the butter provides that rich, indulgent flavor, and second, the cream cheese helps add moisture and helps bind everything together. The key to making this crust flaky is to ensure the fats are cold when incorporated into the dry ingredients. This helps create pockets of fat, which lead to the desired flakiness.
5. Egg – The egg is the binding agent that helps bring everything together. It also contributes to the structure of the crust, ensuring it holds up when you add the filling.

With these ingredients, we’ve created a low-carb, buttery, and flaky crust that will be the perfect base for our keto pumpkin pie filling.

The Keto Pumpkin Pie Filling – Warm, Spiced, and Heavenly

Now let’s talk about the star of the show—this rich, velvety pumpkin filling. Classic pumpkin pie filling is made with canned pumpkin, sugar, eggs, and a mix of warm spices like cinnamon, nutmeg, and ginger. For this ketogenic pumpkin pie version, we’ll be using the same flavor profile, but with some key swaps to keep the carb count low.

1. Pumpkin Puree – Pumpkin puree is naturally low in carbs and high in fiber, making it a great choice for any keto pumpkin dessert. It’s also packed with nutrients like vitamin A and potassium, making it a healthy addition to this recipe. I always opt for pure pumpkin puree, not pumpkin pie filling, as the pre-made pie fillings usually have added sugar.
2. Sugar-Free Sweetener – To make this a low-carb pumpkin pie, I use a sugar-free sweetener like powdered erythritol/monk fruit or allulose. These sweeteners have a similar sweetness to sugar but with little to no carbs. I prefer powdered sweeteners in the filling because they dissolve better and create a smooth, creamy texture without any graininess.
3. Heavy Cream & Butter – These two ingredients give the pie its rich, creamy texture. Heavy cream is a fantastic addition because it adds decadence and helps balance out the sweetness. The butter not only enhances the flavor but also contributes to the smooth consistency of the filling.
4. Eggs & Egg Yolk – Eggs are a must in any pumpkin pie recipe, as they help set the filling while it bakes. Adding an extra egg yolk gives the pie a velvety, smooth texture and a rich color. Trust me, you don’t want to skip this step!
5. Spices – The combination of cinnamon, pumpkin pie spice, and a pinch of salt adds that signature warm, cozy flavor that makes pumpkin pie such a classic fall dessert. I use a blend of spices to bring out the pumpkin’s natural flavor while keeping it balanced and not overpowering.
6. Vanilla Extract – Finally, a splash of vanilla extract helps round out the flavor of the filling, making it taste even more indulgent.

How to Make this Ketogenic Pumpkin Pie:

Now that you know why each ingredient is important, let’s get into the nitty-gritty of making this delicious pie! This keto pumpkin pie comes together in a few easy steps, so grab your ingredients, and let’s get started.

Step 1: Prepare the Crust

1. In a medium bowl, combine the blanched almond flour, coconut flour, and xanthan gum. Mix them together to evenly distribute the dry ingredients.
2. Add the cold butter and cold cream cheese to the dry ingredients. Using a pastry cutter (or a food processor if you prefer), cut the butter and cream cheese into the flour until the mixture becomes crumbly, with pea-sized chunks of butter still visible.
3. Add the egg and stir the mixture until the dough begins to come together. You don’t want to overwork it—just enough to form a dough that’s not too sticky.
4. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least an hour. Chilling the dough helps it firm up and makes it easier to roll out.

Step 2: Roll Out the Dough

1. Once the dough is chilled, remove it from the fridge. Place it between two sheets of parchment paper and roll it out into a 13-inch circle. If it cracks, just pinch it back together—it’s a forgiving dough!
2. Gently transfer the rolled dough into a greased 9-inch pie pan. Press the dough into the pan and up the sides. If the dough cracks while transferring, simply patch it up.
3. Refrigerate the crust again while you prepare the filling. This will help keep the crust firm during baking.

Step 3: Make the Filling

1. In a medium saucepan, add the heavy cream and butter. Heat over low-medium heat, stirring occasionally, until the butter has melted.
2. Once the butter is melted, add your sugar-free sweetener and continue to stir until it dissolves completely and the mixture thickens slightly. Remove from the heat and set aside to cool.
3. In a separate bowl, add the pumpkin puree, cinnamon, pumpkin pie spice, and salt. Stir until the spices are evenly distributed throughout the pumpkin.
4. Add the eggs, egg yolk, and vanilla extract to the pumpkin mixture. Then, slowly whisk in the cooled cream and butter mixture until everything is smooth and well combined.

Step 4: Bake the Pie

1. Preheat your oven to 350°F (175°C).
2. Pour the pumpkin filling into your prepared pie crust. To avoid any spills, place the pie pan on a baking sheet before transferring it to the oven.
3. Bake the pie for 40-45 minutes, or until the filling is mostly set with a slight jiggle in the center. Every oven is different, so keep an eye on it! If the crust starts to brown too quickly, you can cover the edges with foil.
4. Remove the pie from the oven and let it cool to room temperature. The filling will continue to set as it cools. Once it’s cool, refrigerate the pie for at least 3 hours (or overnight if you want to make it ahead of time).

Step 5: Slice and Enjoy!

After chilling, your ketogenic pumpkin pie with low carb flaky pie crust is ready to be sliced and served. I recommend serving it with a dollop of whipped cream or a sprinkle of cinnamon for that extra touch. Each slice packs in a satisfying 240 calories, 4g net carbs, and 4g protein, so you can enjoy a guilt-free dessert that fits perfectly into your keto lifestyle!

Happy Thanksgiving everyone! I hope you have a wonderful holiday, and enjoy all your favorite treats without the guilt! If you need more recipes, make sure to check out my resource The Keto Dessert eBook 2.0 which has over 120+ amazing keto dessert recipes!

Be sure to share a photo and tag me on Instagram if you try this keto pumpkin pie recipe 🙂

Xo,

Sarah

Keto Pumpkin Pie with Low Carb Flaky Pie Crust

@sarahsfitfood

Indulge in this keto pumpkin pie with a buttery, low carb flaky pie crust. This keto Thanksgiving dessert is rich, creamy, and easy to make! Only 4 net carbs per slice.

5 from 3 votes

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Prep Time 5 hours hrs

Cook Time 41 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 240 kcal

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I’ll email this post to you, so you can come back to it later! -Sarah

Ingredients

  

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Flaky Pie Crust:

• 3/4 cup blanched almond flour 84g
• 5 tbsp coconut flour 35g
• 1/2 tsp xanthan gum 1.5g
• 6 Tbsp salted butter cold (84g)
• 4 Tbsp cream cheese cold (56g)
• 1 large egg

Pumpkin Pie Filling:

• 1 cup heavy cream 240ml
• 2 Tbsp unsalted butter 28g
• 1 1/2 cups powdered sugar-free sweetener 288g
• 1 can pumpkin puree 15oz./425g
• 1 tsp cinnamon 3g
• 1 1/2 tsp pumpkin pie spice 4g
• 1/4 tsp salt 1.5g
• 2 large eggs
• 1 large egg yolk
• 1 tsp vanilla extract 5ml

Instructions

 

• Make crust: combine dry ingredients in a bowl. Add cold butter and cream cheese and cut in using a pastry cutter until crumbly, or pulse in a food processor. Add egg and stir just until dough begins to come together.
• Form dough into a ball, wrap in plastic wrap, and refrigerate for one hour. Remove from fridge and roll between parchment paper into a 13- inch circle. Place rolled circle of dough into a greased 9-inch pie pan, form to fit the pan, and refrigerate again while you prepare the filling.
• Make filling: add cream and butter to a saucepan over low-medium heat. Stir until butter is melted, then add sweetener. Continue stirring until dissolved and mixture begins to thicken slightly. Remove from heat and allow to cool.
• Preheat oven to 350°F. Add spices and salt to pumpkin puree and stir until distributed, then add pumpkin puree along with all other remaining ingredients to the cream mixture. Whisk until smooth.
• Pour filling mixture into prepared pie crust. Place pie pan on a baking sheet and bake for 40-45 minutes. Remove from oven and allow to continue cooking and setting at room temperature, until cooled. Refrigerate for at least 3 hours before slicing and serving. Enjoy!

Nutrition

Calories: 240kcalCarbohydrates: 7gProtein: 4gFat: 23gSaturated Fat: 12gFiber: 3gSugar: 2g

Keyword keto pie crust, keto pumpkin pie, keto thanksgiving dessert, low carb flaky pie crust, low carb pumpkin pie

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