This Classic Keto Pumpkin Pie Recipe has a tender and flakey crust with a perfectly seasoned, rich, creamy filling. Plus, it can be made paleo and dairy-free!
While I love Pecan Pie and Apple Pie, this Keto Pumpkin Pie Recipe is my absolute favorite and I make it every single year!
It's super easy to make with a tender, flaky crust and a perfectly seasoned, smooth, creamy filling. Let's get started!
Watch the YouTube video!
See how easy this recipe is to make on my YouTube channel!
Find the link to the full video in the notes of the recipe card below or here: Pie Crust + Pumpkin Pie YouTube Video
Best sweeteners for custards
For the sweetener, I prefer xylitol or allulose. Just keep in mind, though, that if you use pure allulose, it's only 70% as sweet as other sweeteners, so you'll need to add an extra ¼ cup.
I don't recommend Erythritol-based sweeteners because they tend to crack and turn an opaque color with a white film in custards.
If you prefer to use erythritol though, no sweat! Just lightly brush it with some Sugar-Free Maple Syrup to freshen up the color and top it with coconut whipped cream to cover up any cracks and no one will be the wiser 🙂
*Note- As a special gift to my readers, I've teamed up with Besti Sweeteners to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
How to make it dairy-free
To make a dairy-free pumpkin pie, I simply replace the heavy cream with full-fat canned coconut milk!
For the coconut cream, I recommend not refrigerating it. If refrigerated, it will separate and become too hard to stir.
If for some reason it's hard, simply place it in a microwavable-safe bowl. Then, heat for just a few seconds or just until softened but not melted.
I recommend Thai Kitchen, Sprouts, and Native Forest brands because other brands may lend an aftertaste.
Pie crust instructions
Start by making either my Keto Pie Crust or Paleo Pie Crust.
Both crusts are tender, buttery, flaky and SO delicious!
The main differences (outside of the keto version being low-carb, obviously!) are that the Keto crust will need to be pre-baked and the Paleo version can be made vegan.
So just use whichever one you prefer and work best for your diet.
The filling
For the filling, whisk 2 eggs in a large mixing bowl. Then, add the pumpkin, sweetener, heavy cream or coconut milk, and spices.
If you want your filling to be completely smooth, you can pour it into the bowl of a food processor and process it until smooth or beat with an electric mixer.
Pour the filling into the prepared crust and smooth out the top with the back of a spoon or spatula.
Bake the pie at 375 degrees for 15 minutes. Then, reduce the heat to 350 degrees and bake an additional 40-50 minutes, or until a toothpick inserted into 2-inches from the crust comes out mostly clean.
Don't forget to add a crust protector so the edges don't burn!
If you don’t have a crust protector, you can make one out of foil! Simply tear off a piece of foil that is very long – longer than you would think!
Fold it in half lengthwise twice. Then, wrap it around the pie and secure it with a paper clip. Then fold the top over the crust.
Allow to cool and serve with coconut whipped cream or keto ice cream!
The pie will firm up once cooled. And that's it - easy as pie!
Top tips
- Leftovers can be stored, loosely covered in the fridge, for 3 to 4 days.
- If you don’t have a crust protector, you can make one out of foil! Simply tear off a piece of foil that is very long – longer than you would think! Fold it in half lengthwise twice. Then, wrap it around the pie and secure it with a paper clip. Then fold the top over the crust.
- For a silky-smooth filling, you can process the filling in a food processor before pouring into the crust. However, this is optional.
- For the sweetener, I prefer xylitol or allulose. Just keep in mind, though, that if you use pure allulose, it's only 70% as sweet as other sweeteners, so you'll need to add an extra ¼ cup. I don't recommend erythritol-based sweeteners because they tend to crack and turn an opaque color with a white film in custards. If you prefer to use erythritol though, no sweat! Just lightly brush it with some Sugar-Free Maple Syrup to freshen up the color and top it with coconut whipped cream to cover up any cracks and no one will be the wiser 🙂
- As a special gift to my readers, I've teamed up with Besti Sweeteners to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
- This filling makes 1 standard 9-inch pie. I don't recommend using a larger pie pan or a deep-dish pie pan.
- If using xylitol, be careful if you have a pet! Xylitol is toxic to animals.
- For Paleo, use my Paleo Pie Crust, coconut palm sugar for the sweetener, and full-fat canned coconut milk instead of heavy cream. For the coconut cream, I recommend not refrigerating it. If refrigerated, it will separate and become too hard to stir. If for some reason it's hard, simply place it in a microwavable-safe bowl. Then, heat for just a few seconds or just until softened but not melted. I recommend Thai Kitchen, Sprouts, and Native Forest brands because other brands may lend an aftertaste.
- For a Vegan filling: Use the same ingredients but omit the eggs and use 15 oz. Canned Coconut Milk instead of ¾ cup. Add all of the filling ingredients into a pot and bring to a simmer. Whisk in 4 tsp. Agar Powder (not flakes) and whisk for about a minute. The mixture should start to thicken. Pour filling into pre-baked, cooled pie crust and place in the refrigerator until set, a couple of hours.
Looking for more keto recipes?
I think you'll love these...
Or this Roasted Kabocha Squash from HeartBeet Kitchen looks delicious too!
If you’ve tried this Keto Pumpkin Pie Recipe or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto Pumpkin Pie {With Paleo & Dairy-Free Options!)
Ingredients
One Of The Follow Pie Crust Recipes:
Pumpkin Pie Filling:
- 2 Large Eggs
- 15 oz Pure Pumpkin - NOT pumpkin pie filling
- ¾ Cup Xylitol - see notes below for more options
- ¾ Cup Heavy Cream - or full-fat canned coconut milk, well shaken or stirred
- 1 ½ teaspoon Ground Cinnamon
- ⅛ - ¼ tsp. Ground Cloves
- 1 tsp. Ground Ginger
- ¼ tsp. Nutmeg
- ½ tsp. Sea Salt
- 1 tsp. Pure Vanilla
Instructions
- Prepare and partially bake the pie crust as directed and set aside.
- Preheat oven to 375 degrees.
- In a large bowl, whisk together the eggs. Then add the remaining ingredients and whisk until combined. For a smoother filling, combine filling ingredients in a food processor and process until completely smooth or mix with an electric mixer.
- Pour the filling into the prepared pie crust and smooth the top out with a spatula or back of a spoon. Then, tap the pie on the countertop a few times to get rid of any air bubbles.
- Place the pie on a large baking sheet and bake for 15 minutes - don't forget to cover the crust again with a crust protector! Then, reduce temperature to 350 degrees and bake for an additional 40 to 50 minutes. Check the pie after 30 minutes, just to make sure it's not cooking too fast. Pie is done when a toothpick inserted 2 inches from the edge comes out mostly clean and the center is still slightly wobbly. Due to the prolonged baking time, cover the edges really, really well to prevent burning!
- Cool completely at room temperature. The pie will continue to set up as it cools. Then, loosely cover and place in the fridge. I prefer to cut the pie after it's been in the fridge for at least 1 hour.
- Serve with coconut whipped cream or keto ice cream and enjoy!
Add Your Own Notes
Video
Notes
- Watch the full YouTube video here: Pie Crust + Pumpkin Pie YouTube Video!
- Leftovers can be stored, loosely covered in the fridge, for 3 to 4 days.
- If you don’t have a crust protector, you can make one out of foil! Simply tear off a piece of foil that is very long – longer than you would think! Fold it in half lengthwise twice. Then, wrap it around the pie and secure it with a paper clip. Then fold the top over the crust.
- For a silky-smooth filling, you can process the filling in a food processor before pouring it into the crust. However, this is optional.
- As a special gift to my readers, I've teamed up with Besti Sweeteners to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
- This filling makes 1 standard 9-inch pie. I don't recommend using a larger pie pan or a deep-dish pie pan.
- For the sweetener, I prefer xylitol or allulose. Just keep in mind, though, that if you use pure allulose, it's only 70% as sweet as other sweeteners, so you'll need to add an extra ¼ cup. I don't recommend erythritol-based sweeteners because they tend to crack and turn an opaque color with a white film in custards. If you prefer to use erythritol though, no sweat! Just lightly brush it with some Sugar-Free Maple Syrup to freshen up the color and top it with coconut whipped cream to cover up any cracks and no one will be the wiser 🙂
- If using xylitol, be careful if you have a pet! Xylitol is toxic to animals.
- Prep time does not include the crust.
- For a Vegan filling: Use the same ingredients but omit the eggs and use 15 oz. Canned Coconut Milk instead of ¾ cup. Add all of the filling ingredients into a pot and bring to a simmer. Whisk in 4 tsp. Agar Powder (not flakes) and whisk for about a minute. The mixture should start to thicken. Pour filling into pre-baked, cooled pie crust and place in the refrigerator until set, a couple of hours.
- For Paleo, use my Paleo Pie Crust, coconut palm sugar for the sweetener, and full-fat canned coconut milk instead of heavy cream. For the coconut cream, I recommend not refrigerating it. If refrigerated, it will separate and become too hard to stir. If for some reason it's hard, simply place it in a microwavable-safe bowl. Then, heat for just a few seconds or just until softened but not melted. I recommend Thai Kitchen, Sprouts, and Native Forest brands because other brands may lend an aftertaste.
- Nutrition information is calculated using xylitol, does not include the crust, and is for 1/16th of the pie.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
DAVID KEPLEY says
Ignore my question about the what kind of pie (pic is labelled pumpkin pie). I also found your recipe to try.
Thanks,
Dave
Cassidy Stauffer says
I'm so glad you found it! Please come back and let me know what you thought😍
XO,
Cassidy
Janeece Vanwinkle says
I am LOVING all your recepies!!! So is my family of 8...🙂🙂🙂
Cassidy Stauffer says
Thank you SO much Janeece!!!! I'm excited you and family like my recipes, it makes my day 😍
-Cassidy
Tracy says
Great recipe, I used coconut cream and it tastes very good. My pie crust was extra dark and I’m wondering if using vegan butter caused that problem. I may try skipping the par baking and see if that helps next time. Thanks for helping us eat well!
Carol Siembida says
Was just wondering if the pie tastes like coconut? Could I substitute heavy cream for the coconut milk without altering the consistency?
Cassidy says
Hi Carol! We don't think it tastes like coconut, but everyone is different. I've never tried it with heavy cream, but I'd imagine it would work. If you give it a shot come back and let me know how it turned out!!!
-Cassidy
Dana says
This pie was easy and yummy. I do have one tip, do not put the can of coconut milk in the fridge otherwise it will be really hard to blend! I got some lumps because the full fat coconut milk was very solid and cold. Keep it room temp.
Cassidy says
Thank you Dana! That's a great tip, thanks! I didn't even think of mentioning it because I had bought a different brand than usual that doesn't get as solid as others when testing the recipe.
-Cassidy
Becky says
Thanks for all of your awesome recipes! Your grain free pie crust recipe using tapioca and almond flour is my absolute favorite and what I always use. How would you say that this keto crust compares? I would like to try the low carb one, but just wondering if it is as good. 🙂
Cassidy says
Thanks Becky!!! Honestly, the almond flour/tapioca pie crust is my favorite, but the keto one is still really good and a close 2nd! The keto one isn't quite as easy to work with if you're rolling it out and the texture isn't quite as flakey. But like I said, it's still really good and is flakey... just not quite as much as the original:) Hope that helps!!!
-Cassidy
Kathy Hester says
Excited to try a vegan version. I love finding new ways to make amazing recipes like this vegan with little change. Plus who can pass up pumpkin pie!
Cassidy says
Thanks Kathy! I have a link to the vegan version at the top of the page 🙂 I'm excited for you to try it, come back and let me know what you think!!!
-Cassidy