The ultimate keto pumpkin pie! With a super tender crust that tastes like your favorite old fashioned flaky pie crust and a perfectly sweetened and spiced pumpkin filling, this low carb dessert could fool anyone at Thanksgiving or Christmas.
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What Makes This Pie So Good
- This pie tastes just like a traditional pumpkin pie, but is totally keto! With no added sugar, plus gluten-free and low carb, it’s perfect for when you (or your guests) have dietary restrictions.
- The filling in this pumpkin pie tastes just like the real thing. It’s so good that my two-year-old ate an entire slice! (And that’s saying something!)
- This keto pumpkin pie’s crust is flaky and crispy, just like a crust with gluten in it. A lot of gluten free pie crusts rely mostly on almond flour and don’t get the tender crust like a regular pie, but this one looks and tastes just like your traditional crust.
How To Make The Best Keto Pumpkin Pie
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Add the first four pie crust ingredients to a food processor and pulse until evenly combined.
Add the butter and cream cheese and pulse for just a few seconds until crumbly, then add in the egg and vinegar. Pulse until the dough just begins to come together. Stop before it turns into a ball! It should look like moist crumbs, not a smooth dough.
Place the dough on some plastic wrap and form a ball, then press down to flatten. Cover in plastic wrap and chill in the fridge for at least an hour.
Roll out the crust between wax paper or parchment (I actually prefer wax). It won’t hold together like a pie crust with gluten, but if it cracks or falls apart, simply press the pieces back together and continue. Roll out to a circle on wax or parchment paper.
Carefully lift the wax or parchment paper over the pie plate and flip over, gently pulling off of the paper and laying into the pie pan. Gently press into the pan and cut away excess edges. Stick the crust in the freezer.
After the crust has chilled, bake it until it’s lightly golden brown.
While the crust is baking, mix the pie filling ingredients together.
Pour the keto pumpkin pie filling into the crust and cover with foil.
Bake the pie until the filling is set around the edges but with the center half is still wobbly.
Top Tips For Making
- When making the dough, if it becomes too warm or no longer manageable, return to the freezer or fridge for 10 minutes.
- I like a fluted pie crust for this keto pumpkin pie (which is one with a curvy edge, if you’re a pie-baking newbie). Make sure to prick the dough with a fork all over to help it from puffing up during baking.
- Overbaking is what causes the pie to crack. You’ll know the pie is ready when the inside center will still be wobbly with the edges somewhat puffing up or rounding a little and set.
- Make sure to cover the pie before it goes in oven! Since it’s not gluten, it will burn fast. I cover mine the entire time it’s in the oven.
- Try topping this pie with keto whipped cream from our sister site, Easy Healthy Recipes.
More Fall & Thanksgiving Recipes
- Pumpkin Bisque
- No Bake Pumpkin Cheesecake
- Paleo Pecan Pie
- Cranberry Brie Dip
- Elderberry Tonic
- Cranberry Orange Relish
- Ham Gravy
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Easy Keto Pumpkin Pie
Equipment
- Food processor
Ingredients
For the Keto Pie Crust
- 125 grams almond flour
- 50 grams coconut flour
- ¾ teaspoon xanthan gum
- ¼ teaspoon kosher salt
- 130 grams unsalted grass-fed butter cold
- 70 grams cream cheese cold
- 1 egg lightly beaten
- 2 ½ teaspoons apple cider vinegar
For the Filling
- 1 15-ounce can pumpkin puree
- 3 large eggs
- ¾ cup packed brown sugar swerve
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup heavy cream
Instructions
- Add almond flour, coconut flour, xanthan gum, salt and to food processor and pulse until evenly combined. Add butter and cream cheese and pulse for just a few seconds until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together. It should resemble moist crumbs, not a smooth dough.
- Pull together, then turn out the dough onto plastic wrap. Form a ball, then press down to flatten. Cover in plastic wrap and refrigerate 1 hour or up to 3 days.
- Roll out the crust between wax paper or parchment (I prefer wax). If crust cracks or falls apart, simply press the pieces back together and continue. Roll out to a 12" circle on wax or parchment paper. Carefully lift paper over pie plate and flip over, gently pulling off of parchment and laying into pie pan. Gently press into pan and cut away excess edges. Prick with a fork all over. Freeze for 10 minutes. Preheat oven to 325º F. After crust has chilled, bake until lightly golden, 8-10 minutes.
- While crust is baking, whisk all the pie filling ingredients together until smooth.
- Pour pumpkin pie filling into the warm pre-baked crust and cover with foil. Bake the pie until the center is set around the edges but with center half still wobbly, about 40-45 minutes.
Notes
- Crust is adapted from this recipe from Gnom Gnom.
- Crust notes: When making the dough, if it becomes too warm or no longer manageable, return to the freezer or fridge for 10 minutes. I like a fluted pie crust for this recipe (which is one with a curvy edge, if you’re a pie-baking newbie). Make sure to prick the dough with a fork all over to help it from puffing up during baking.
- Baking notes: Overbaking is what causes the pie to crack. You’ll know the pie is ready when the inside center will still be wobbly with the edges somewhat puffing up or rounding a little and set. Make sure to cover the pie before it goes in oven! Since it’s not gluten, it will burn fast. I cover mine the entire time it’s in the oven.
Nutrition
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Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
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