This keto pumpkin pie tastes just like the real thing - creamy, spiced, and perfectly sweet without the carbs! At only 4g net carbs per slice, it's the perfect guilt-free dessert for your holiday table.
QUICK REFERENCE
Yup! Low-carb pumpkin pie! Once you figure out how to make a keto pie crust, keto pies are pretty easy.
So, I'm stocked with canned pumpkin again. I just can't get enough of the stuff. I've been using it to make all kinds of things from keto pumpkin bread to pumpkin pie and everything in between. I think it's just that time of year, I get fall fever. I just get a little wacky when the leaves start to change color and rustle around.
I found this recipe by Paula Deen while searching for a good pumpkin pie recipe that I could make low-carb. There are already low-carb items available that resemble pumpkin pie, but nothing has really satisfied my craving and hit the spot. This recipe comes close; it's a creamier, lighter version of the real thing. It's yummy, and it's just a bonus that it's sugar-free, gluten-free, and low-carb.
For those who deal with food allergies and sensitivities, this time of year can be really tough. Especially if you're just starting to figure out how to eat around the things you're sensitive to. The five most common food sensitivities (wheat, eggs, dairy, corn, and soy) knock out all the traditional Thanksgiving and Holiday dishes. That's why I've also included dairy-free substitutions below for those who need them!
📋 Why This Keto Pumpkin Pie Recipe Works
- Rich & Creamy: The cream cheese base creates that classic pumpkin pie texture
- Perfect Spice Blend: Traditional cinnamon with the right balance of warmth
- Sturdy Crust: Almond flour crust that won't fall apart and tastes amazing
- Make-Ahead Friendly: Actually tastes better the next day!
- Foolproof: Simple ingredients and straightforward method
💭Top Tip
Before You Start:
- Make sure cream cheese is fully softened (leave out 2-3 hours or microwave briefly)
- Use room-temperature eggs for smoother mixing
- Don't skip the pre-baking step for the crust - it prevents sogginess
🥘 Ingredient Notes
- Pumpkin: Use pure pumpkin puree, not pumpkin pie filling
- Sweetener: Erythritol works best, but you can substitute with monk fruit or stevia (adjust to taste)
- Almond Flour: Fine blanched almond flour gives the best texture
📋 Variations or Substitutions
Dairy-Free Option
I actually developed this recipe before I found out I was allergic to dairy, so I've had plenty of time to figure out the workarounds! The cream cheese and heavy cream in the filling get swapped for full-fat coconut cream, and the butter in the crust is swapped for melted coconut oil. The texture is a little different but honestly still delicious. You'll find a complete Dairy-Free Almond Crust and Dairy-Free Pumpkin Pie Filling below, right alongside the originals, so you can just follow whichever version fits your needs.
Keto-Friendly Option
This recipe is already keto as written, but if you want to push the carbs even lower, the crust is where you have the most room to play. Swap the almond flour for finely ground walnuts...they have fewer net carbs per cup than almond flour and add a really nice depth of flavor that pairs beautifully with the pumpkin spice. You can also double check your sweetener; erythritol and monk fruit both keep this fully keto, but make sure whatever brand you grab doesn't have added sugars hiding in the blend.
If you need help with different dietary accommodations, let me know in the comments and I'll try and help!
🔪 Instructions
Step 1: Heat oven to 350 F. Melt the butter (if the pie pan is microwave-safe, melt it in the pan) and mix the ingredients in the pan, then pat into place with your fingertips.
Step 2: Bake for about 10 minutes, until the crust begins to brown. After 8 minutes, check every minute or so, because once it starts to brown, it goes quickly.
Step 3: Preheat the oven to 350 degrees F. In a large mixing bowl, beat the cream cheese with a hand mixer.
Step 4: Add the pumpkin and beat until combined.
Step 5: Add the erythritol and salt, and beat until combined.
Step 6: Add the eggs mixed with the yolks, cream, water, and melted butter, and beat until combined.
Step 7: Finally, add the vanilla and cinnamon and beat until incorporated.
Step 8: Pour the filling into the warm, prepared pie crust and bake for 50 minutes, or until the center is set.
Step 9: Place the pie on a wire rack and cool to room temperature. Place the pie in the refrigerator to chill and finish setting. Cut into slices and top each piece with a generous amount of whipped cream.
👩🏻🍳 Troubleshooting Common Issues
Pie Is Too Soft/Won't Set:
- Make sure you baked long enough - the center should barely jiggle
- Chill for at least 4 hours, preferably overnight
- Next time, add an extra egg yolk for more structure
Crust Is Soggy:
- Always pre-bake the crust until golden
- Make sure the filling isn't too wet before pouring in
Pie Cracked On Top:
- Lower oven temperature by 25°F and bake longer
- Don't overbake - remove when the center barely jiggles
💭Top Tip
🥣 Storage & Make-Ahead Tips
- Refrigerator: Keeps for up to 5 days covered
- Freezing: Wrap tightly and freeze up to 3 months (thaw in fridge overnight)
- Make-Ahead: Can be made 1-2 days in advance; flavors actually improve.
🍴 How to Serve
This pie is begging for a dollop of something cold and creamy on top. If you do dairy, whip up a quick batch of fresh whipped cream sweetened with just a few drops of stevia. If you're dairy-free, this coconut milk whipped cream is a great stand-in.
If you'd rather go a different direction entirely, a scoop of my dairy-free vanilla ice cream on the side of a warm slice is incredible. The contrast of cold ice cream against warm spiced pie is one of those simple combinations that never gets old.
And honestly? This pie holds its own with nothing on top at all. Don't feel like you have to dress it up.
👩🏻🍳 Recipe FAQs
No, please don't. Pumpkin pie filling already has sugar and spices added, which will skew both the carb count and the flavor balance of this recipe. Always grab the can that just says pure pumpkin puree.
This almost always means it was baked a little too long. Pumpkin pie filling is essentially a custard, so you want to pull it out when the center still has a slight jiggle...it will continue to set as it cools. If it cracks anyway, don't stress about it. It tastes exactly the same, and a dollop of whipped cream covers it right up.
Yes, and honestly, I prefer it that way. This pie needs time in the fridge to fully set, and the flavors actually get better after a day or two. Make it 1-2 days ahead, and you'll have one less thing to worry about on the big day.
Yes. Let it cool completely, wrap it tightly, and freeze for up to 3 months. Thaw it in the refrigerator overnight before serving.
You don't have to use almond flour. See the Keto-Friendly Option in the Substitutions section above for how to swap in walnuts if you want to change things up.
🍳 More Pumpkin Recipes You'll Love!
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Recipe
Low-Carb Pumpkin Pie With Almond Crust
Ingredients
Almond Crust
- 1 ½ cups almond meal or almond flour
- 3 tablespoons melted butter
- Artificial sweetener equal to 3 tablespoons sugar
Dairy-Free Almond Crust
- 1 ½ cups almond meal or almond flour
- 3 tablespoons melted coconut oil
- Artificial sweetener equal to 3 tablespoons sugar
Pumpkin Pie Filling
- 8 oz. cream cheese, softened
- 2 cups canned pumpkin
- 1 cup erythritol
- ¼ teaspoon salt
- 1 egg
- 2 egg yolks
- ¼ cup water
- ½ cup heavy cream
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Whipped cream, for topping
Dairy-Free Pumpkin Pie Filling
- ⅔ can coconut cream
- 15 oz canned pumpkin
- 2 teaspoon liquid stevia concentrated glycerite (or ¾ cup sugar equivalent like Swerve
- 1 egg
- 3 egg yolks
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Instructions
Almond Crust
- Heat oven to 350 F.
- Melt the butter (if the pie pan is microwave safe, melt it in the pan) and mix the ingredients in the pan, then pat into place with your fingertips.
- Bake for about 10 minutes until the crust begins to brown.
- After 8 minutes, check every minute or so, because once it starts to brown, it goes quickly.
Dairy-Free Almond Crust
- Heat oven to 350 F.
- Mix the ingredients and pat into place in pie plate with your fingertips.
- Bake for about 10 minutes until the crust begins to brown.
- After 8 minutes, check every minute or so, because once it starts to brown, it goes quickly.
Pumpkin Pie Filling
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, beat the cream cheese with a hand mixer.
- Add the pumpkin and beat until combined. Add the erythritol, and salt, and beat until combined.
- Add the eggs mixed with the yolks, cream, water, and melted butter, and beat until combined. Finally, add the vanilla and cinnamon and beat until incorporated.
- Pour the filling into the warm, prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Place the pie in the refrigerator to chill and finish setting. Cut into slices and top each piece with a generous amount of whipped cream.
Dairy-Free Pie Filling
- Preheat the oven to 375 degrees F.
- Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
- Beat in yolks and egg until well combined. Gradually stir in coconut cream.
- Pour filling into prepared pie crust. Bake at 375°F for 30-40 minutes or until set. Cool on wire rack. Store in the refrigerator.
Yesenia Johns says
Your recipes sounds interesting and I would try it if it had the nutritional value included. My son was diagnosed with Type 1 diabetes and he loves pumpkin pie. I need to watch his carb intake so the nutritional value along with your recipes would be so helpful. Jus a friendly suggestion.