This Classic Keto Pumpkin Pie Recipe has a tender and flakey crust with a perfectly seasoned, rich, creamy filling. Plus, it's super easy to make and no one will ever know it's gluten-free and low-carb!

While I love Pecan Pie and Apple Pie, this Gluten-Free 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.

And if you're looking for more keto recipes, I think you'll love these chicken or turkey pot pie, cornbread, stuffing/dressing, and green bean casserole recipes!

Or this Roasted Kabocha Squash from Heart Beet Kitchen looks delicious too!

Jump to:

• Best sweetener for custards
• Frequently asked questions
• Almond flour pie crust
• Filling ingredients
• Easy instructions
• Serving suggestions
• Storage
• Substitutions
• Top tips
• 📖 Recipe
• 💬 Comments

Best sweetener 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.

Also, xylitol can slightly raise blood sugar in some people so just choose whichever sweetener works best for you.

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!

Frequently asked questions

Almond flour pie crust

Start by partially baking the Keto Pie Crust. It's tender, buttery, flaky, and SO delicious!

To make the keto pie crust:

1. Add all the dry ingredients into the bowl of a food processor. This includes blanched almond flour, flaxseed meal, coconut flour, psyllium husk powder or xanthan gum, sea salt, and sweetener.
2. Pulse in butter until it resembles coarse sand.
3. Add 1 large egg and 1 tsp. pure vanilla.
4. Process until the dough forms a ball in the food processor and has the consistency of play dough.
5. Chill the dough for 1 hour.
6. Roll out, invert over the pie pan, and apply any decorative effects you prefer.
7. Cover the edges and pre-bake for 15-20 minutes.
8. Add the filling and finish baking.

Filling ingredients

Here are the simple ingredients you will need:

• 2 Large Eggs - Thicken the pie and make it smooth and rich.
• Pure Pumpkin - Be careful not to buy pumpkin pie filling!
• Xylitol Or Allulose- Sugar-free sweetener, see notes in the recipe card for more options.
• Heavy Cream - Makes the keto pie thick, creamy, and silky-smooth!
• Ground Cinnamon, Cloves, Giner, Nutmeg - Classic pumpkin pie spices.
• Sea Salt - Enhances the flavor.
• Pure Vanilla - If you can, try to use pure vanilla and not the artificial variety.

Easy instructions

Step #1: For the filling, whisk 2 eggs in a large mixing bowl. Then, add pumpkin puree, sweetener, heavy cream, and spices.

💭Tip: For a completely smooth filling, you can pour it into the bowl of a food processor and process it until smooth or beat it with an electric mixer.

*Note - Be careful not to buy pumpkin pie filling! It makes it not keto-friendly and changes the whole pie!

Step #2: Pour the filling into the prepared crust and bake.

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!

💭Tip: 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.

Serving suggestions

Cool completely at room temperature. The pie will continue to set up as it cools. Then, loosely cover and place in the fridge for 1 hour before cutting.

Serve with coconut whipped cream or keto ice cream!

The pie will firm up once cooled. And that's it - easy as pie!

Or if you're looking for more pie recipes, I'm totally in love with this keto pecan pie!

Storage

Leftover low-carb pumpkin pie can be loosely covered in the refrigerator for 3 to 4 days.

Substitutions

This low-carb pie is gluten-free, grain-free, low-carb, and keto. However, here are substitutions to fit more diets:

• Dairy-Free: Replace the heavy cream with full-fat canned coconut milk and use non-dairy butter in the crust. 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.
• Paleo: Use this Paleo Pie Crust, coconut palm sugar for the sweetener, and the dairy-free options above.

Top tips

• 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.
• For the sweetener, I prefer xylitol (xylitol can sometimes slightly raise blood sugar) 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 🙂
• 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.

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