Keto Pumpkin Pie

Why This Keto Pumpkin Pie Recipe is the Best

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.

1. The crust is actually flaky.

Most low carb crusts are either too crumbly or too dense. This one uses a blend of keto friendly flours and cold fats to create a buttery, flaky crust that holds together and bakes up perfectly.

2. The filling is rich and smooth.

With a mix of pumpkin puree, heavy cream, and just the right spices, the texture is silky and custard-like—just like a traditional pumpkin pie.

3. It’s low in carbs, but high in flavor.

Each slice has just 4g net carbs, making it totally holiday-table-worthy without the sugar crash.

Low Carb Flaky Pie Crust Ingredients

Let’s start with the crust. 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 remain very 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.

Pumpkin Pie Filling Ingredients

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 – A sugar-free powdered sweetener ensures the filling is sweet and smooth with no grittiness. I recommend using allulose as it doesn’t crystallize when chilled, but I’ve also tested this recipe using erythritol and it still works!
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.
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 Keto Pumpkin Pie

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 & Cool 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!

Tips for Success

1. Use cold ingredients in the crust.
The key to flakiness is keeping the butter and cream cheese cold before mixing. This creates steam pockets while baking, which leads to a flaky, tender crust.

2. Don’t overbake.
You want a slight jiggle in the center when you take it out of the oven. It will finish setting as it cools and chills.

3. Chill before slicing.
This pie needs a few hours in the fridge to set fully before slicing.

Keto Pumpkin Pie Flavor Variations

Maple Spice Pumpkin Pie

Add 1 tsp of sugar-free maple extract to the filling for a cozy maple twist.

Pecan Crumble Topping

Sprinkle a mix of chopped pecans, sweetener, and butter over the top before baking for a crunchy topping.

Mini Pumpkin Pies

Press the crust into muffin tins and divide the filling for individual servings—perfect for parties or portion control.

FAQs

Try This Keto Pumpkin Pie Recipe!

This keto pumpkin pie with flaky crust has become a must-have on my Thanksgiving table, and I hope it becomes one of your favorites too! Whether you’re making it for the holidays or just craving a cozy fall dessert, this recipe delivers all the flavor with none of the sugar crash.

If you make it, tag me on Instagram. I’d love to see your version!

XO,
Sarah