Living a keto lifestyle doesn't mean you can't indulge over the holidays! With this keto pumpkin pie recipe, you'll satisfy your sweet tooth while staying true to your low-carb diet. Come Thanksgiving, you'll be savoring every delicious bite. There is no need for regular pumpkin pie at your Thanksgiving table this year!
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❤️ Why you'll love it
This classic pumpkin pie is one of my favorite keto recipes during the holiday season! The almond and coconut flour crust, paired with a velvety pumpkin filling, creates a delightful combination of textures and flavors. As a low carb pumpkin pie recipe, it definitely captures the flavor and texture of traditional pumpkin pie.
🧾 Ingredients Used
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- Almond flour: Forms the base of the crust, providing a nutty and slightly sweet flavor. This is an excellent low-carb alternative to traditional flour.
- Coconut flour: Works alongside almond flour in the crust, adding a subtle coconut essence and contributing to the crust's structure.
- Sweeteners: I use Swerve brown sugar substitute to sweeten the crust and the filling, while Swerve powdered sugar substitute adds sweetness to the whipped cream topping. This brand uses sugar alcohols to create this sweetener without all the calories. No need for tons of added sugar!
- Butter: Combine with the almond and coconut flour to create a flavorful and crumbly crust. You can also substitute this with coconut oil if that's all you have on hand.
- Large eggs: Acts as a binding agent for the crust, helping to form a cohesive dough.
- Pumpkin puree: It’s not pumpkin pie without the canned pumpkin puree!
- Heavy whipping cream: Adds richness to both the filling and the whipped cream topping, creating a smooth and velvety consistency.
- Spices: Pumpkin pie spice, cinnamon, and nutmeg infuse the filling with the warm and aromatic flavors synonymous with pumpkin pie.
🔪 How To Make This Recipe
- Preheat oven to 375 F.
- In a large mixing bowl, stir together the almond flour, coconut flour, and brown sugar replacement. Add the butter and egg and mix until a thick dough is formed.
- Press the dough into the bottom and up the sides of a deep dish pie pan. Poke the bottom with a fork, then bake in the preheated oven for 5-8 minutes. Remove from the oven and allow to cool before pouring the filling in.
- In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar replacement, pumpkin pie spice, cinnamon, and nutmeg until well combined.
- Pour the pumpkin filling into the prepared pie shell, then turn the oven down to 350 F and bake for 45-55 minutes, or until the center is no longer jiggly.
- As the pie is baking, prepare the whipped cream by whipping on high the heavy cream and powdered sugar replacement until light and fluffy.
- Allow to cool before slicing and serving with a dollop of whipped cream.
🥫 Storing and Reheating
Store any leftover keto pumpkin pie in the refrigerator for up to 3-4 days after covering it with plastic wrap. To reheat, warm individual slices in the microwave or enjoy them cold. The flavors often intensify, making the pie even more delicious on the second day.
You can also make this pumpkin pie ahead of time and freeze it for up to a month.
💭 Helpful Tips
- Chill the crust: For a firmer crust, chill it in the refrigerator for about 30 minutes before baking.
- Customize spices: Adjust the spice levels to suit your preference. You can add a bit more cinnamon or nutmeg for a bolder flavor.
- Feel free to make your own homemade pumpkin puree in a food processor.
- Add high-quality vanilla extract for even more depth and flavor.
💭Recipe Variations
- Pecan crust variation: Consider adding finely chopped pecans to the keto pie crust for an extra layer of flavor and crunch.
- Maple pumpkin pie: Add sugar-free maple syrup to the filling for a maple twist.
- Cheesecake pumpkin bars: Make the pie in a square baking pan and swirl in a sweetened cream cheese mixture for a fun Thanksgiving dessert.
- Pecan pumpkin pie: Crush pecans and add them on top before baking.
- Make your own pumpkin spice mix: Instead of getting your pumpkin pie spice from the grocery store, make it yourself. Then, you can use it for all of your fall desserts!
- Add caramel to the filling: Add sugar-free caramel sauce to the pumpkin mixture for a caramel pumpkin pie.
- Mini pumpkin pies: If you have mini pie pans, create several smaller pies instead of one big pumpkin pie.
- Add a layer of ice cream and freeze the pie: Add vanilla ice cream on top of the pumpkin pie after it is done baking and completely cooled to room temperature. Then, stick it in the freezer.
- Make a crustless pumpkin pie by only making the filling, baking in a greased pan, then serving over keto vanilla ice cream. This keto pumpkin pie filling is great on it's own, too!
🍽️ What can I eat this recipe with?
Pair a slice of this homemade pumpkin pie with a hot cup of coffee or tea for a cozy fall dessert. Enjoy it on its own, or add a scoop of keto-friendly vanilla ice cream for an extra treat. This is one of my favorite keto pumpkin recipes!
👩🍳 Frequently asked questions
Eating pumpkin in moderation is okay on a keto diet – it contains about 7 grams of net carbs per 100 grams.
Yes, in this easy keto pumpkin pie recipe, feel free to use your preferred keto-friendly sweetener in place of Swerve. Adjust the quantity according to your taste preferences.
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. The flavors often meld and improve, making it a convenient make-ahead dessert for gatherings.
Yes, you can freeze this low-carb pie for up to a month. Just be sure to thaw it in the refrigerator before serving. However, the whipped cream is best prepared fresh when serving.
📚 Related Recipes
Check out these other keto dessert recipes!
📖 Recipe
Keto Pumpkin Pie
Ingredients
Crust:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tablespoon swerve brown sugar
- ¼ cup butter melted
- 1 large egg room temperature
Pie:
- 15 oz pumpkin puree 1 can
- 1 cup heavy cream room temperature
- 3 large eggs room temperature
- 1 cup swerve brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Whipped cream:
- 1 cup heavy cream
- 2 tablespoon swerve powdered sugar replacement
Instructions
- Preheat oven to 375 F.
- In a large mixing bowl, stir together the almond flour, coconut flour, and brown sugar replacement.
- Add the butter and egg and mix until a thick dough is formed.
- Press the dough into the bottom and up the sides of a deep dish pie pan. Poke the bottom with a fork, then bake in the preheated oven for 5-8 minutes.
- Remove from the oven and allow to cool before pouring the filling in.
- In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar replacement, pumpkin pie spice, cinnamon, and nutmeg until well combined.
- Pour the pumpkin filling into the prepared pie shell, then turn the oven down to 350 F and bake for 45-55 minutes, or until the center is no longer jiggly.
- As the pie is baking, prepare the whipped cream by whipping on high the heavy cream and powdered sugar replacement until light and fluffy.
- Allow to cool before slicing and serving with a dollop of whipped cream.
Notes
- Chill the crust: For a firmer crust, chill it in the refrigerator for about 30 minutes before baking.
- Customize spices: Adjust the spice levels to suit your preference. You can add a bit more cinnamon or nutmeg for a bolder flavor.
- Feel free to make your own homemade pumpkin puree in a food processor.
- Add high-quality vanilla extract for even more depth and flavor.
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