Cast Iron Keto
menu icon
subscribe
search icon
×

Keto Pumpkin Pie Recipe 🥧 

Feyza Kırmacı
by
Updated:
2 Comments
5 from 2 votes

Jump to Recipe Jump to Video Print Recipe

Get ready for fall with our Keto Pumpkin Pie! We've taken the classic pumpkin pie and made it low-carb. This pie has a crunchy crust from almond and coconut flour and a smooth keto pumpkin pie filling. Make this keto treat and enjoy the smell of pumpkin spices in your kitchen!

A slice of pumpkin pie topped with nuts placed on a wooden board with a server spoon alongside sliced keto pumpkin pie in a pie dish.
Jump to:

Preparation and cooking overview

Making this keto pumpkin pie is easy! First, mix the crust ingredients, put the mixture in a pie dish, and bake for 10-15 minutes. While it bakes, mix the pumpkin filling. Pour the filling into the crust and bake. Let it cool, then enjoy your tasty low-carb pumpkin pie!

Chef's note

Making this keto pumpkin pie is fun because you can play around with flavors! Maybe you like a bit more cinnamon or a touch of nutmeg? Go for it! You can also add a swirl of keto whipped cream on top or sprinkle some cinnamon for that extra wow factor.

  • Prep Time: 20 minutes
  • Chill Time: 20 minutes
  • Cooking Time: 70 minutes
  • Rest Time: 1 hour
  • Total Time: 2 hours and 50 mins
  • Difficulty Level: Easy
  • Recipe Makes 8 Servings

For more inspiration check out our Dessert recipe.

🥧 Ingredient list for this keto pumpkin pie recipe

To make this low-carb pumpkin pie recipe, you'll need the following ingredients:

For the crust

  • 1 ½ cups almond flour
  • 4 tablespoons coconut flour
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon sea salt
  • ¼ teaspoon xanthan gum
  • 6 tablespoons cold butter, diced
  • 1 large egg, beaten
  • 1 teaspoon apple cider vinegar
  • Lemon zest (optional)

For the filling

  • 1 cup heavy cream
  • 1 ½ cups pumpkin puree
  • ½ cup brown keto-friendly sweetener
  • 3 large eggs
  • 2 teaspoon pumpkin spice blend
All the ingredients required for the keto pumpkin pie arranged and displayed on the table.

Ingredient substitutions

Looking to substitute some ingredients? Here are a few alternatives to consider:

  • Heavy cream: For a dairy-free keto pumpkin pie, use coconut cream as a replacement.
  • Pumpkin spice: Don't have pumpkin spice? No worries! Make your own by mixing equal parts of cinnamon, nutmeg, cloves, and ginger.
  • Apple cider vinegar: If you're out of apple cider vinegar, white vinegar works just fine.
  • Eggs: If you're vegan or allergic, use flax eggs (made from ground flaxseed and water) or chia eggs in the filling. They work great!

Additional ingredients

Are you thinking of adding a twist to this sugar-free pumpkin pie? Here are some extra ingredients to boost its flavors:

  • Toasted nuts: Top the pie with a sprinkle of chopped toasted pecans or walnuts for added crunch and nutty flavor.
  • Cinnamon dust: Lightly dust the pie with ground cinnamon before serving to enhance the aroma and presentation.
  • Dark chocolate drizzle: Drizzle melted sugar-free dark chocolate over the pie slices for a delightful contrast.
  • Keto whipped coconut cream: Add a generous dollop of creamy keto whipped cream onto your pie for a rich and smooth finish.

Note: These additional ingredients are optional and not part of the original recipe. The recipe card below does not contain the nutritional value of these ingredients.

A slice of pumpkin pie is placed on a wooden board with a server spoon alongside sliced keto pumpkin pie in a pie dish.

Cooking tools required

To make this easy keto pumpkin pie recipe, you'll need the following tools:

  • Measuring spoons and cups
  • Whisk
  • Spatula
  • Mixing bowl
  • Knife
  • Pie dish

Tool substitutes list

  • Pie dish: If you don't have a pie dish, use a round cake pan or a tart pan as a substitute.
A slice of keto pumpkin pie served on a plate with a fork.

How to make Keto Pumpkin Pie: step-by-step guide

Cooking methods

  • Baking

Preparation steps

  1. Collect and measure out all your ingredients.
  2. Dice the cold butter for the crust.
  3. If using a homemade pumpkin spice mix, make sure it's ready.
  4. Break an egg and keep it nearby.
  5. If adding fresh lemon zest, clean the lemon and zest it.
  6. Prepare the pumpkin puree. If it's fresh, have it ready. If using canned, open, measure, and keep it close by.

Cooking steps

Make the pumpkin pie crust

  1. Mix almond flour, coconut flour, baking powder, xanthan gum, and salt in a stand mixer bowl. Add lemon zest now if you're using it.
  2. Add diced cold butter and apple cider vinegar to the dry ingredients. Use a paddle attachment to mix until it looks like rough crumbs.
  3. Pour in the beaten egg. Keep mixing until the dough sticks together.
  4. Shape the dough into a ball.
  5. Roll the dough between two parchment papers until you get the desired thickness.
  6. Move the rolled dough into a pie dish. Poke some holes in the crust using a fork.
  7. Bake the crust at 375°F (190°C) for 10-15 minutes. Use pie weights or even dried beans to stop it from rising.

Make the pumpkin pie filling

  1. In a mixing bowl, whisk the heavy cream, pumpkin puree, brown keto-friendly sweetener, eggs, and pumpkin spice blend until well combined.
  2. Pour the filling into the pre-baked crust.

Bake the pie

  1. Preheat your oven to 350°F (175°C) and let it heat up.
  2. Put the pie in the oven and bake for 50-60 minutes. The filling should be firm yet slightly wobbly in the center.
  3. After baking, take out the pie and let it cool down fully before slicing and serving.

Chef's pro tip

After making the dough, put it in the fridge for 30 minutes. This makes it easier to use and helps it stay the right size when baking. And before you add the pumpkin filling, make sure you bake the crust for the full 10-15 minutes. This makes sure the bottom is crispy and strong.

What to serve with keto pumpkin pie?

Here are a few dishes that pair well with the keto pumpkin pie:

  • Keto spice latte: Enjoy a cozy keto spice latte. Made with almond milk and a keto-friendly sweetener, its taste perfectly matches the pie.
  • Chocolate bark with pistachios: Add some crunchy Pistachio Rose Chocolate Bark on top of your pie slice.
  • Chocolate mousse: Pair your pumpkin pie with a rich Chocolate Mousse. It's a delightful match!
  • Caramel sauce: Drizzle some Sugar-Free Caramel Sauce over your pie slice for an extra touch of sweetness.
Sliced keto pumpkin pie in a pie dish with a knife and ready to be served with a pie server.

How to make it healthier?

  • Buy organic products: Choose organic pumpkin puree and eggs.
  • Use coconut cream: Substitute heavy cream with coconut cream for a dairy-free version.

Time-saving tips

  • Store-bought crusts: Find almond or coconut flour crusts at the store. It's a fast way to begin.
  • Canned pumpkin: Use canned pumpkin puree for less hassle. Make sure it's pure pumpkin puree with no added sugar.
  • Multi-task: Mix your filling while the crust is in the oven.
A slice of homemade pumpkin pie served on a plate with a fork.

What can I prepare ahead of time?

  • Prepare your crust: Roll the dough between parchment paper sheets to the thickness you like. Set it in the pie dish, cover it with plastic, and chill.
  • Bake your crust early: Pre-bake your crust and fill it when you're ready.

Storage and reheating instructions

Storage tips

  • Refrigerator: Store the leftover keto pumpkin pie in the refrigerator for 3-4 days. Cover the pie with plastic wrap or place it in an airtight container to keep it fresh.

Reheating best practices

  • Oven: For even warmth, use the oven. Set it to 325°F (160°C). Put the pie slice on an oven-safe plate and cover with foil. Warm it for about 10-15 minutes.
  • Microwave: Set the pie slice on a microwave-safe plate. Heat in 20-30 second bursts at medium power. Check it often so it doesn't get too hot.
  • Stovetop: Gently warm slices in a non-stick pan over low heat. This keeps the pie's texture and taste just right.
A slice of keto pumpkin pie served on a plate, with a morsel of pie on the fork.

Recipe wrap-up and conclusion

Our Keto Pumpkin Pie is a delicious low-carb dessert perfect for anyone watching their carbs! Without any sugar, it fits right into a keto diet.

This pie, with its blend of almond and coconut crust, is sure to shine at any family gathering. For the best taste, enjoy it cool or at room temperature. As you bite into each slice, let its flavors remind you of warm nights and the joy of eating together.

Looking for more keto pie recipes? Check out these tasty pies!

A slice of keto pumpkin pie on a plate, with a missing morsel from the pie

Frequently asked questions

Absolutely! Pumpkin is keto-friendly when eaten in moderation due to its relatively low carb content.

Pumpkin pie can be keto-friendly when made with low-carb ingredients, such as almond flour crust and sugar-free sweeteners. Traditional pumpkin pie, however, is not keto due to its sugar and regular crust. Always check the recipe's nutritional info to ensure it meets keto guidelines.

If you're wondering how many carbs in pumpkin pie, it can vary based on the recipe. A typical slice of traditional pumpkin pie has around 30-40 grams of carbs. Our keto-friendly pumpkin pie is a lower-carb alternative, containing about 23g carbs per serving and the net carb is 18g (total carb - fiber = 23g - 5g = 18g).

Definitely! Swap out heavy cream for coconut cream and use dairy-free alternatives for butter in the crust. Be sure to pick dairy-free sweeteners, too.

Let the pie cool at room temperature for roughly 2 hours. After that, pop it in the fridge. This helps firm it up and brings out its best flavors.

This can be from overbaking or not using the right oven temperature. It's crucial to stick to the baking time and temperature mentioned in the recipe for the best keto pumpkin pie recipe.

This might be due to not baking it long enough or if your pumpkin puree is too watery. Ensure you bake the pie thoroughly, and if using fresh pumpkin, drain any extra moisture.

Several reasons could be behind this: not baking it long enough, not cooling it properly, or not chilling it enough. For the perfect firmness, make sure you bake, cool, and chill it as directed.

Of course! For an even richer taste, roast or steam fresh pumpkin, then blend it into a puree.

📖 Recipe

Sliced keto pumpkin pie in a baking dish alongside knife and pie server.

Keto Pumpkin Pie

Enjoy the flavors of fall with our Keto Pumpkin Pie, a low-carb twist on the classic favorite, featuring a crunchy almond and coconut flour crust and a smooth pumpkin spice filling.
5 from 2 votes
Print Rate Pin Recipe
Course: Main Course
Keyword: keto pumpkin pie, low carb pumpkin pie, pumpkin pie, sugar free pumpkin pie
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Chilling & Resting Time: 1 hour 20 minutes
Total Time: 2 hours 50 minutes
Servings: 8
Calories: 359kcal

Ingredients

For the crust

  • 1 ½ cups almond flour
  • 4 tablespoons coconut flour
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon sea salt
  • ¼ teaspoon xanthan gum
  • 6 tablespoons cold butter diced
  • 1 large egg beaten
  • 1 teaspoon apple cider vinegar
  • Lemon zest optional

For the filling

  • 1 cup heavy cream
  • 1 ½ cups pumpkin puree
  • ½ cup brown keto-friendly sweetener
  • 3 large eggs
  • 2 teaspoon pumpkin spice blend
US Customary - Metric

Instructions

Make the pumpkin pie crust

  • Mix almond flour, coconut flour, baking powder, xanthan gum, and salt in a stand mixer bowl. Add lemon zest now if you're using it.
  • Add diced cold butter and apple cider vinegar to the dry ingredients. Use a paddle attachment to mix until it looks like rough crumbs.
  • Pour in the beaten egg. Keep mixing until the dough sticks together.
  • Shape the dough into a ball.
  • Roll the dough between two parchment papers until you get the desired thickness.
  • Move the rolled dough into a pie dish. Poke some holes in the crust using a fork.
  • Bake the crust at 375°F (190°C) for 10-15 minutes. Use pie weights or even dried beans to stop it from rising.

Make the pumpkin pie filling

  • In a mixing bowl, whisk the heavy cream, pumpkin puree, brown keto-friendly sweetener, eggs, and pumpkin spice blend until well combined.
  • Pour the filling into the pre-baked crust.

Bake the pie

  • Preheat your oven to 350°F (175°C) and let it heat up.
  • Put the pie in the oven and bake for 50-60 minutes. The filling should be firm yet slightly wobbly in the center.
  • After baking, take out the pie and let it cool down fully before slicing and serving.

Video

Nutrition

Nutrition Facts
Keto Pumpkin Pie
Amount Per Serving
Calories 359 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 14g88%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 138mg46%
Sodium 156mg7%
Potassium 166mg5%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 3g3%
Protein 9g18%
Vitamin A 7969IU159%
Vitamin C 2mg2%
Calcium 97mg10%
Iron 2mg11%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
«
»

Reader Interactions

Comments

  1. Sharon says

    Hi, you mentioned 9.1 carbs per serving in the Q&A section however nutritional label indicates Carbs 23 - Fiver 5 = 18 Net carbs. Can you please clarify the net carbs per serving?
    I am a big fan of your recipes.
    Thank you for making Keto sustainable.

    Reply

    • Cast Iron Keto says

      Hi Sharon,

      Thank you for pointing out the error. The total carbs are indeed 23g, and the net carbs are 18g, as you mentioned. We've corrected the FAQ section. Thank you! 😊

      Reply
5 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating