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    Home » Gluten-free

    Low carb keto pumpkin pie recipe

    Published: Oct 25, 2020 · Updated: Oct 14, 2021 by Anna · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe

    This low carb keto pumpkin pie recipe is the most delicious sugar-free and gluten-free dessert you can have during Thanksgiving. With a creamy pie filling and flaky crust, this fall dessert will blow away everyone at the table.

    Sugar-free pumpkin pie topped with whipped cream and ground cinnamon on a large round plate, one piece cut out but not taken.
    Jump to:
    • Ingredients
    • How to make keto pie crust
    • How to make pie filling
    • Carbs in keto pumpkin pie
    • Serving ideas
    • More pumpkin low carb recipes
    • Recipe

    Ingredients

    For the pie crust

    We're going to use almond flour, coconut flour, one egg, cold unsalted butter, salt, sweetener, xanthan gum, and psyllium husk powder. I also went ahead and added the lemon zest of one lemon to my keto pie crust to add extra flavors and a pinch of acidity (it's optional, but highly recommended). For an exact ingredients list, check out my EASY KETO PIE CRUST RECIPE. 

    For the filling

    Pumpkin puree - I use one 15oz (425g) can of 100% pumpkin puree in this keto pie recipe. After you measure your puree, take a cheesecloth and drain it well to get rid of the excess liquids. 

    Eggs and egg yolk - Use 2 eggs and one egg yolk at room temperature.

    Heavy cream - We need heavy cream to make condensed milk to add to our low carb pie filling. 

    Sweetener - To make sugar free pumpkin pie, we're going to use keto-friendly sweeteners instead. I, as usual, use an erythritol and stevia blend from Sukrin, but you can use Swerve, Monk fruit, or allulose if you like them more. 

    Spices - I decided to stay away from reinventing the wheel and went with pumpkin pie spice, vanilla extract, and a pinch of salt for flavors.

    Dark rum - Alternatively, you can use 2 tablespoons of bourbon instead to make this pie extra flavorful. The alcohol will evaporate during the baking process, so your kids can have this delicious keto pumpkin dessert too!

    How to make keto pie crust

    Preheat the oven to 350F (175C) and check the ingredient list of my EASY KETO PIE CRUST and the detailed instructions for the partial blind baking method.

    The only change I made in this recipe is that I added lemon zest. When making the dough, add lemon zest when combining dry ingredients in a food processor. When the dough is done, wrap it in a plastic wrap and chill in the freezer for 20 minutes before rolling between two pieces of parchment paper, placing it in the pie form, and making it beautiful. 

    Also, before you pre-bake the crust, make sure you freeze it for 10 minutes but do not dock it (in other words, don't prick it with a fork). All the puffiness that might appear can be fixed by gently pressing with a spoon or other flat item right after baking. 

    4 steps collage image showing how to make keto pie crust for pumpkin pie.

    How to make pie filling

    Your pie crust is pre-baked and it's time to make the pie filling! But first, lower the oven temperature to 325F (165C).

    Then, combine heavy cream and sweetener in a medium saucepan over a medium-low heat. Simmer for around 15 minutes or until it’s reduced by a quarter and resembles condensed milk. When done, remove from the heat and let it cool until just warm to the touch.

    Meanwhile, add the pumpkin puree, eggs, pumpkin pie spice, vanilla, and a pinch of salt into a large mixing bowl and mix using a hand mixer on a medium-low speed until fully combined. Then, add the optional dark rum and mix again.

    When the condensed milk mixture has cooled down, gradually add it to the pumpkin mixture while constantly mixing with a whisk or hand mixer.

    Pour the filling into the pie crust, cover with the pie shield, and bake for 40-50 mins or until completely set on the sides and slightly jiggly in the center.

    Turn off the oven, crack the door open, and let the pie cool down like that for 30 minutes. Then, remove from the oven and let it cool down completely (around 3 hours) at room temperature. Decorate with whipped cream and ground cinnamon and serve.

    6 steps collage image showing how to make gluten-free pumpkin pie.

    Carbs in keto pumpkin pie

    Let me tell you, this is the best low carb pumpkin pie recipe out there. It really is something that I will continue making this fall. It's creamy and light with a flaky (it’s really flaky!) crust! It only has around 305 kcal and 5g net carbs per piece if you cut it into 10 pieces. It's not super sweet and has a lot of flavors, so it can easily be enjoyed on a low carb diet.

    Serving ideas

    Top this pie off with freshly whipped heavy cream and sprinkle with some cinnamon or ground nutmeg. You can also sprinkle on some crushed pecans or walnuts, because why not! Alternatively, make this pie sweeter by topping it with my KETO CARAMEL SAUCE. 

    One piece of low carb pumpkin pie topped with whipped cream and ground cinnamon on a small round plate.

    More pumpkin low carb recipes

    KETO PUMPKIN CHEESECAKE RECIPE

    GLUTEN-FREE KETO PUMPKIN PANCAKES

    KETO PUMPKIN BREAD

    KETO PUMPKIN MUFFINS

    Recipe

    Close up image of a pumpkin pie with whipped cream and ground cinnamon on top served on a large round plate, one piece cut out but not taken.

    Low carb keto pumpkin pie recipe

    This low carb keto pumpkin pie recipe is the most delicious sugar-free and gluten-free dessert you can have during Thanksgiving. With a creamy pie filling and flaky crust, this fall dessert will blow away everyone at the table.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: Gluten-free pumpkin pie, Pumpkin desserts, Pumpkin recipes
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 5 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 10 pieces
    Calories: 306kcal
    Author: Anna

    Equipment

    • 9-inch/23cm pie pan

    Ingredients

    Crust

    • 1 batch EASY KETO PIE CRUST RECIPE
    • Lemon zest of 1 lemon

    Filling

    • 15 oz 425g 100% pumpkin puree drained in a cheesecloth (measure the puree before draining it)
    • 1 ¼ cup 300g heavy cream
    • ⅔ cup 140g granulated sweetener I use an erythritol and stevia blend from Sukrin
    • 2 eggs, at room temperature
    • 1 egg yolk at room temperature
    • 2 teaspoon pumpkin pie spice
    • 1 teaspoon vanilla extract
    • Pinch of salt
    • 2 tablespoon dark rum optional

    Instructions

    Crust

    • Preheat the oven to 350F (175C).
    • When making the dough, add lemon zest and chill in the freezer for 20 minutes wrapped in a plastic wrap.
    • When the dough is cold but still pliable, roll it out between two pieces of parchment paper until it’s around 0.15 inches (4 mm) thick. Then, remove the top layer of the paper and carefully flip it onto a 9-inch (23cm) pie pan. Fix all the cracks (if they appeared), even out the crust, and freeze for 10 minutes before baking.
    • Cover the edges of the pie crust with a pie shield or strips of aluminum foil to prevent over-browning. Then, partially blind bake it (do not prick the crust with a fork before baking it!) on a lower rack for 8-10 minutes or until the crust starts picking up a golden color in the middle.
    • When done, take out from the oven, gently press down with a spoon or the back of a cup if the crust has puffed up, and let it cool a little bit before filling with the pie filling.

    Pie filling

    • Lower the oven temperature to 325F (165C).
    • In a medium saucepan, combine heavy cream and sweetener over a medium-low heat. Simmer for around 15 minutes or until it has reduced by a quarter and resembles condensed milk. Remove from the heat and let it cool until just warm to the touch.
    • Meanwhile, add the pumpkin puree, eggs, pumpkin pie spice, vanilla, and a pinch of salt into a large mixing bowl. Mix using a hand mixer on a medium-low speed until fully combined. Then, add optional dark rum and mix again.
    • When the condensed milk mixture cooled down, gradually add it to the pumpkin mixture while constantly mixing with a whisk or hand mixer.
    • Pour the filling into the pie crust, cover with the pie shield, and bake for 40-50 mins or until completely set on the sides and slightly jiggly in the center.
    • Turn off the oven, crack the door open, and let the pie cool down like that for 30 minutes. Then, remove from the oven and let it cool down completely (around 3 hours) at room temperature. Decorate with whipped cream and ground cinnamon and serve.

    Notes

    Cover the leftovers with a plastic wrap (to prevent drying) and store in a fridge for up to 5 days.
    NET CARBS: 5g
    Nutrition Facts
    Low carb keto pumpkin pie recipe
    Amount Per Serving (1 piece)
    Calories 306 Calories from Fat 243
    % Daily Value*
    Fat 27g42%
    Potassium 163mg5%
    Carbohydrates 9g3%
    Fiber 4g17%
    Sugar 4g4%
    Protein 6g12%
    Vitamin A 5121IU102%
    Vitamin C 2mg2%
    Calcium 73mg7%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com

    Tried this recipe?Mention @heretocook or tag #heretocook!

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    Comments

    1. Jill says

      March 14, 2021 at 9:00 pm

      5 stars
      I can’t believe this pumpkin pie is low carb, so yummy and creamy! And the pie crust...so good!

      Reply
      • Anna says

        March 14, 2021 at 9:11 pm

        I'm happy you liked the recipe!

        Reply

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    Hey there! My name is Anna and I am here to cook healthy meals that taste delicious. Here you’ll find low carb high fat, keto, paleo recipes for any occasion!

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