Keto Pumpkin Pie
Smooth, warmly spiced pumpkin custard in a press-in almond flour crust. It holds a clean slice and earns its place on the holiday table next to the traditional pie.
Nutrition per serving
1 slice (1/10 of a 9-inch pie)- Net carbs
- 5g
- Calories
- 277kcal
- Protein
- 7g
- Fat
- 25g
- Total carbs
- 21 g
- Fiber
- 3.5 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Dairy-free: Coconut oil in the crust and full-fat coconut milk in the custard. The spices hide the coconut almost completely, and the slice sets just as cleanly.
- Make the crust with the melted coconut oil and the filling with coconut milk in place of cream; bake and chill exactly as written.
Crustless (nut-free): Just the spiced pumpkin custard, baked in a buttered dish — nut-free, quicker, and less than half the calories per slice.
- Skip the crust. Grease a 9-inch pie plate well (or 8 small ramekins) with a little butter or oil and pour in the filling.
- Bake the pie plate 40–50 minutes, until set with a slight wobble in the center. For ramekins, set them in a roasting pan with hot water halfway up their sides and bake 25–30 minutes.
Pecan streusel topping: A buttery cinnamon-pecan crumble baked on top adds crunch and makes it feel like a pumpkin–pecan pie hybrid.
- Rub the cold butter into the pecans, sweetener and cinnamon until clumpy.
- Bake the pie for 25 minutes, scatter the streusel over the partly set filling, then continue baking 20–30 minutes until the center has only a slight wobble. Keep the crust edge covered.
- Crust
- Filling
- Crust
- Filling
- Crust
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1½ cups blanched almond flourleave out -
2 tbsp coconut flourleave out -
2 tbsp granulated erythritolleave out -
1 pinch saltleave out -
5 tbsp butterleave out - Filling
- Crust
- Filling
- Also add
Estimated cost $12.31 for 10 servings ($1.23 each) · how we estimate
Instructions
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Heat the oven to 350°F (175°C). Stir the almond flour, coconut flour, granulated erythritol, pinch of salt and melted butter together until the mixture clumps when squeezed.
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Press it evenly over the bottom and up the sides of a 9-inch pie plate, about ¼ inch thick, firming the rim with your fingers. Prick the bottom with a fork and bake 10–12 minutes, until just turning golden. Let it cool for 10 minutes; leave the oven on.
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Whisk the pumpkin, powdered erythritol, pumpkin pie spice and salt until smooth. Whisk in the eggs one at a time, then the cream and vanilla, until the filling is uniform.
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Pour the filling into the crust and cover the crust edge with a pie shield or strips of foil — almond flour browns much faster than wheat pastry.
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Bake 45–55 minutes, until the edges are set and slightly puffed and only a 2-inch circle in the center still wobbles like gelatin when you nudge the plate. A knife inserted 1 inch from the center should come out clean (about 175°F/80°C).
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Cool on a rack for 2 hours — the center finishes setting as it cools — then refrigerate at least 4 hours before cutting into 10 slices. Serve with lightly sweetened whipped cream, if you like.
Tips for success
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Use plain canned pumpkin purée, not pumpkin pie filling, which is pre-sweetened and spiced. Pumpkin is the main source of carbs here, which is why the pie is cut into 10 slices. - No pumpkin pie spice? Use 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg and a pinch of ground cloves.
- Cracks come from overbaking, so pull the pie while the center still jiggles. Powdered erythritol keeps the custard smooth; if you use allulose for a deeper brown-sugar note, cover the whole pie loosely with foil after 25 minutes, as it browns faster.
Nice to have, not needed
- A pie shield protects the crust edge — strips of foil do the same job.
- Lightly sweetened whipped cream on top is the classic finish.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 1 month
Reheat: Serve chilled or at cool room temperature; thaw frozen slices overnight in the fridge.
Prep tip: Bake it a day ahead — the custard slices more cleanly after a night in the fridge.
Refrigerate, covered, up to 4 days. Freezes well whole or in slices for up to 1 month; thaw overnight in the fridge.
Variations
3 variations, each with its own ingredients and macrosDairy-free
DietCoconut oil in the crust and full-fat coconut milk in the custard. The spices hide the coconut almost completely, and the slice sets just as cleanly.
- butter → coconut oil
- heavy cream → full-fat canned coconut milk
5 g net · 254 kcal · 6.7 g protein · 23 g fat · ≈$1.20 per serving (same net carbs as the original)
Crustless (nut-free)
DietJust the spiced pumpkin custard, baked in a buttered dish — nut-free, quicker, and less than half the calories per slice.
- no blanched almond flour
- no coconut flour
- no granulated erythritol
- no salt
- no butter
3.2 g net · 121 kcal · 3 g protein · 10 g fat · ≈$0.77 per serving (−1.8 g net carbs vs the original)
Pecan streusel topping
FlavorA buttery cinnamon-pecan crumble baked on top adds crunch and makes it feel like a pumpkin–pecan pie hybrid.
- + ½ cup pecans
- + 2 tbsp cold butter
- + 2 tbsp granulated erythritol
- + ½ tsp cinnamon
5.3 g net · 336 kcal · 7.5 g protein · 31 g fat · ≈$1.48 per serving (+0.3 g net carbs vs the original)
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Pin this recipe to your keto board so it’s there when you plan next week.
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