Keto pumpkin pie delivers all the cozy, spiced flavor of the classic Thanksgiving dessert while keeping carbs low. The filling is silky and warmly spiced, baked until just set with a gentle jiggle in the center. You can bake it in a buttery keto pie crust or skip the crust for an easier, crustless version. Top each slice with sugar-free whipped cream for a holiday-worthy dessert that feels indulgent without the carbs.
How to Make Keto Pumpkin Pie
At first I was skeptical: could pumpkin pie really be as satisfying when made keto? The answer is yes. Pumpkin puree and warming spices are the stars, so swapping in a low-carb sweetener and using rich cream preserves the familiar texture and flavor. I first tested this recipe crustless—no fuss with dough—and it vanished in a day. Later I made it with a buttery keto crust and it felt even more like the traditional pie I love.
The toughest part is patience. The pie smells incredible while it cools, and you’ll want to slice it right away. Resist that urge: if you cut it while warm the filling may collapse. Let it cool fully, then chill so it slices cleanly and holds its silky texture.
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 (such as 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
- Prepare one batch of keto pie crust and fit it into a 9-inch pie pan, or leave the pie crust out for a crustless version. Chill the crust while you make the filling.
- Preheat the oven to 400°F. If using a crust, shield the edges with foil after the first part of baking to prevent over-browning.
- In a small bowl, combine the salt, cinnamon, ginger, nutmeg, cloves, and brown sweetener.
- In a large bowl, beat the eggs. Add pumpkin puree, heavy cream, and vanilla, and mix until smooth. Stir in the spice and sweetener mixture until evenly incorporated.
- Pour the filling into the chilled pie crust (or into a prepared pie pan for a crustless pie) and place the pan on a baking tray. Bake for 40–50 minutes, removing foil from the crust edges around 35 minutes if used. The edges should be set while the center retains a slight jiggle.
- Turn off the oven and let the pie cool completely inside with the door ajar. Once cool, refrigerate for at least 1 hour before slicing and serving with sugar-free whipped cream.
Tips and Tricks
Roll the crust between parchment. If you make a crust, roll it out between two sheets of parchment to prevent sticking and tearing. If the dough softens, pop it in the freezer for 5–10 minutes to firm up before finishing.
Trust the jiggle test. The center should wobble slightly when you remove the pie. Overbaking dries out the filling and ruins the creamy texture—aim for set edges and a gently jiggly middle, then let the refrigerator finish the set.
Crustless is perfectly fine. If you’re short on time or prefer fewer carbs, the crustless version is easier and just as beloved by family and friends.
PIN FOR LATER!
This recipe is simple, satisfying, and made for real life—perfect for holidays or any cozy night in. Enjoy every bite.
Recipe
Keto Pumpkin Pie
Ingredients
- 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
Pie Crust
- 1 batch of Keto Pie Crust (optional)
Instructions
- Prepare a keto pie crust or skip it for a crustless pie.
- Preheat oven to 400°F. Prepare a 9-inch pie pan and, if using crust, chill the prepared crust and shield edges with foil later in baking.
- Mix salt and spices with the brown sweetener in a small bowl.
- Beat eggs in a large bowl, add pumpkin puree, heavy cream, and vanilla, and mix until smooth. Add the spice-sweetener mixture and combine.
- Pour filling into the chilled crust or pie pan. Bake 40–50 minutes, removing foil around 35 minutes if used. Edges should be set; center slightly jiggly.
- Turn off the oven and let the pie cool inside with the door open. Refrigerate at least 1 hour before serving.
Notes
Approximate carbs: 7g total carbs – 2.5g fiber = 4.5g net carbs per slice (with crust). Oven times and temperatures vary; watch the pie in the final minutes.
Nutrition
Calories: 288 kcal | Carbohydrates: 7 g | Protein: 4.5 g | Fat: 25 g | Fiber: 2.5 g | Net Carbohydrates: 4.5 g