Keto Pumpkin Pie
A silky, custardy keto pumpkin pie with a buttery almond-flour crust and warm fall spices. Just 4.8g net carbs per slice and ready in about 1 hour 15 minutes, it tastes like the holidays without the sugar crash.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 10. Values are estimates; brands vary.
This keto pumpkin pie delivers all the cozy, custardy comfort of the classic holiday dessert with none of the sugar. A buttery almond-flour crust cradles a smooth, spiced pumpkin filling that sets up beautifully after an overnight chill.
Ingredients
- 1.5 cups blanched almond flour
- 3 tbsp salted butter, melted (for crust)
- 1 large egg (for crust)
- 2/3 cup granulated erythritol-monk fruit blend, divided
- 1 (15 oz) can pure pumpkin puree (not pie filling)
- 3 large eggs (for filling)
- 2/3 cup heavy whipping cream
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
Instructions
- 1
Preheat oven to 350°F (175°C). In a bowl, mix the almond flour, melted butter, 1 crust egg, and 2 tablespoons of the sweetener until a dough forms. Press evenly into the bottom and up the sides of a 9-inch pie pan.
- 2
Bake the crust alone for 10 minutes, until just set and lightly golden. Remove and set aside. Reduce oven to 325°F (160°C).
- 3
In a large bowl, whisk together the pumpkin puree, 3 filling eggs, heavy cream, the remaining sweetener, pumpkin pie spice, cinnamon, vanilla, and salt until completely smooth.
- 4
Pour the filling into the par-baked crust. If the crust edges are browning fast, cover them loosely with foil strips.
- 5
Bake at 325°F for 45 to 50 minutes, until the center is just set with a slight jiggle. Do not overbake or the custard will crack.
- 6
Cool the pie at room temperature for 1 hour, then refrigerate at least 3 hours (or overnight) to fully set before slicing into 10 wedges.
Tips & notes
- Make sure to buy pure pumpkin puree, not canned pumpkin pie filling, which is loaded with sugar.
- The pie sets and tastes best after a full overnight chill. Top each slice with unsweetened whipped cream for extra richness with negligible added carbs.
- Store covered in the refrigerator for up to 5 days, or freeze individual slices for up to 2 months.
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Frequently asked questions
- How many carbs are in keto pumpkin pie?
- Each slice has 4.8g net carbs (8.3g total carbs minus 3.5g fiber), 248 calories, 6g protein, and 22g fat. This recipe makes 10 slices.
- Can I make this pumpkin pie dairy-free?
- Yes. Swap the butter in the crust for melted coconut oil and replace the heavy cream with full-fat coconut cream. The texture stays custardy with a subtle coconut note, and the carb count remains roughly the same.
- Why did my keto pumpkin pie crack?
- Cracks come from overbaking. Pull the pie while the center still has a slight jiggle (around 45-50 minutes at 325°F); it firms up as it cools and chills. A foil shield on the edges also helps prevent over-browning.
