Oh my gosh, you have to try this keto pumpkin pie—it’s the one recipe that saved my Thanksgiving when I first went low-carb! I was desperate for something that actually tasted like the real deal, not some sad, flavorless imposter. After tons of trial and error (and a few pumpkin-flavored disasters), I finally cracked the code for a pie that’s rich, creamy, and perfectly spiced, with a buttery almond flour crust that holds together like a dream. No one will believe it’s sugar-free! The secret? Using just enough heavy cream to make it luscious without going overboard on carbs, plus a generous hit of pumpkin pie spice that makes your whole kitchen smell like autumn. Trust me, this is the keto dessert you’ll want to make all season long.

Why You’ll Love This Keto Pumpkin Pie

This keto pumpkin pie is a game-changer, and here’s why:

Low-Carb Bliss: With almond flour and erythritol, it’s the perfect guilt-free treat that fits your keto lifestyle.
Easy to Make: No fancy techniques here—just mix, bake, and enjoy. Even beginners can nail this recipe.
Totally Delicious: Creamy, spiced, and oh-so-satisfying. It tastes like the real deal, minus the sugar crash.
Holiday Hero: Whether it’s Thanksgiving or just a cozy fall evening, this pie steals the show every time.

You’ll love how it brings all the comfort of traditional pumpkin pie while keeping it low-carb and totally keto-approved. Trust me, it’s a keeper!

Ingredients for Keto Pumpkin Pie

Okay, let’s talk ingredients—because the magic starts here! I’ve learned through (many) test batches that quality matters, especially when you’re baking keto. Here’s everything you’ll need to make this dreamy pumpkin pie happen:

1 ½ cups almond flour – The base of our crust. Don’t skimp here—get the fine, blanched kind for the best texture (none of that gritty stuff!).
¼ cup powdered erythritol – My sweetener of choice because it bakes like sugar without the carbs. Monk fruit blend works great too if that’s your jam.
¼ cup melted butter – Real butter only, please! It gives that rich, toasty flavor to the crust.
1 cup pumpkin puree – Not pumpkin pie filling! Look for 100% pure pumpkin in a can (Libby’s is my go-to).
½ cup heavy cream – This is what gives the filling that luscious, velvety texture. Trust me, it’s worth every carb.
2 large eggs – Room temperature is key—they blend into the filling smoother.
1 tsp pumpkin pie spice – The soul of this pie! If you’re out, mix your own with cinnamon, ginger, nutmeg, and cloves.
½ tsp vanilla extract – Just a splash to round out all those warm flavors.
¼ tsp salt – Don’t forget this! It balances the sweetness and makes all the flavors pop.

See? Nothing weird or hard-to-find—just simple, wholesome ingredients that come together into something magical. Now let’s bake!

Equipment You’ll Need

Don’t worry—you don’t need anything fancy for this keto pumpkin pie. Just grab these basics:

9-inch pie dish – Glass or ceramic works best for even baking.
Mixing bowls – One for the crust, one for the filling.
Whisk – To blend that creamy filling smooth.
Oven – Preheat it to 350°F, and you’re all set!

That’s it! Now let’s get baking.

How to Make Keto Pumpkin Pie

Alright, let’s get to the fun part—making this gorgeous keto pumpkin pie step by step. I promise it’s easier than you think, and the results? Absolutely worth every minute!

Step 1: Prepare the Crust

First things first: that buttery, crumbly crust. In a mixing bowl, combine your almond flour and powdered erythritol. Pour in that melted butter—oh, the smell already!—and mix until it looks like damp sand. Now here’s my trick: use your hands to really press the mixture into your pie dish. Start from the center and work outward, making sure to get it nice and even up the sides. No gaps allowed! A flat-bottomed measuring cup helps smooth everything out perfectly.

Step 2: Bake the Crust

Pop that crust into your preheated 350°F oven for about 10 minutes. You’re looking for it to turn just lightly golden around the edges—this quick bake stops it from getting soggy later. Set a timer so you don’t forget (I’ve burned more than one crust by getting distracted!). Let it cool slightly while you whip up the filling.

Step 3: Make the Filling

Now for the star of the show! Grab another bowl and whisk together your pumpkin puree, heavy cream, eggs, pumpkin pie spice, vanilla, and salt. Go slow at first to avoid splatters (learned that the messy way), then really go to town until it’s silky smooth. Taste test? Absolutely—adjust the spices if you want more cinnamon kick. The filling should pour like a thick custard when you lift the whisk.

Step 4: Assemble and Bake

Carefully pour your gorgeous orange filling into the waiting crust—it should come right up to the edge. Slide it back into the oven and bake for about 40 minutes. The pie is done when the edges look set but the center still has a slight jiggle (like firm jelly). Pro tip: If the crust starts getting too dark, cover the edges with foil. Let it cool completely before slicing—I know, the wait is torture, but it helps the filling set perfectly!

Tips for the Perfect Keto Pumpkin Pie

After making this pie more times than I can count (not complaining!), here are my tried-and-true tips for keto pumpkin pie perfection:

Chill the crust: After pressing it into the pan, pop it in the fridge for 15 minutes. This helps prevent shrinking and keeps those edges crisp!
Toothpick test: Not sure if it’s done? Stick a toothpick near the center—it should come out with just a few moist crumbs, not wet batter.
Cool completely: I know it’s hard to wait, but letting it cool ensures the filling sets up beautifully. Otherwise, you’ll have pumpkin soup (been there!).
Spice it your way: Love extra warmth? Add a pinch of extra cinnamon or nutmeg to the filling—it’s your pie, after all!

Follow these, and you’ll have a pie that looks and tastes like it came from a bakery—only better because it’s yours!

Ingredient Substitutions & Notes

Listen, I get it—sometimes you’re halfway through a recipe only to realize you’re out of almond flour or your keto sweetener of choice. No panic needed! Here’s how to adapt this pie without losing that amazing flavor and texture:

Out of almond flour? Try coconut flour instead—but only use ½ cup (it’s way more absorbent!). You’ll need an extra egg in the crust too.
No erythritol? Monk fruit blend or allulose work beautifully. Just make sure it’s powdered so it dissolves properly.
Dairy-free? Swap butter for coconut oil in the crust and use canned coconut milk instead of heavy cream.

Remember: small tweaks are fine, but major substitutions might change baking times or texture. When in doubt, stick to the original—it’s foolproof!

Serving and Storing Keto Pumpkin Pie

Now for the best part—digging in! This keto pumpkin pie is dreamy all on its own, but a dollop of sugar-free whipped cream takes it over the top. If I’m feeling fancy, I’ll dust it with a little cinnamon or grate some nutmeg right on top. Leftovers? Just cover the pie tightly with plastic wrap or pop slices in an airtight container—they’ll keep beautifully in the fridge for up to 3 days (though in my house, it never lasts that long!). The texture actually gets even better on day two as the flavors meld. Cold pie for breakfast? No judgment here!

Keto Pumpkin Pie Nutrition Facts

Here’s the scoop on what’s in each slice of this heavenly keto pumpkin pie: 220 calories, 20g fat, 8g carbs (with 3g fiber, so just 5g net carbs!), and 6g protein. Keep in mind, these are estimates—ingredient brands or swaps might tweak the numbers slightly. But hey, it’s still way lighter than traditional pie!

Frequently Asked Questions

I’ve gotten tons of questions about this keto pumpkin pie over the years—here are the ones that pop up most often!

Can I use fresh pumpkin instead of canned?
Absolutely! Roast a small sugar pumpkin, scoop out the flesh, and puree it until smooth. Just make sure to drain any excess liquid—fresh pumpkin tends to be waterier than canned. About 1 ¼ cups should do the trick.

Is this pie dairy-free?
Not quite—it relies on butter and heavy cream. But you can easily make it dairy-free by swapping in coconut oil for the butter and full-fat coconut milk for the cream. The flavor changes slightly, but it’s still delicious!

Why did my filling crack?
Oh no! Usually this means it baked too long or cooled too fast. Next time, try taking it out when the center still has a slight jiggle, and let it cool gradually on the counter.

Can I freeze leftovers?
You bet! Slice it first, wrap pieces tightly in plastic, then foil. Thaw overnight in the fridge when cravings strike.

Help—my crust fell apart!
Did you pack it firmly enough? The crust needs a good press into the pan. If it’s still crumbly after baking, try adding another tablespoon of melted butter next time.

Share Your Keto Pumpkin Pie Experience

I want to hear how your keto pumpkin pie turns out—did it become a new family favorite? Snap a pic, leave a comment below, or tag me on social media so I can celebrate your baking win! Your tips and tweaks might just help the next baker nail this recipe too. Happy slicing!