We may earn a commission for purchases made using our links. Please see our Disclaimer to learn more.

Craving the warm flavors of fall but worried about derailing your keto journey? Worry no more! This Keto Pumpkin Pie recipe offers a delightful low-carb twist on a beloved seasonal dessert. Forget the sugar-laden crust and filling! Here, a flavorful almond flour crust pairs perfectly with a creamy pumpkin filling sweetened with keto-friendly alternatives.

This recipe is surprisingly easy to make and delivers a satisfying pumpkin pie experience that embraces the deliciousness of fall while staying true to your keto goals.

Keto Pumpkin Pie Recipe

Ingredients (Serves 8):

For the Keto Crust:

• 1 and a half cups almond flour
• Quarter cup melted butter
• Pinch of salt

For the Keto Pumpkin Pie Filling:

• 15 oz can unsweetened pumpkin puree
• 3 large eggs
• Half of a cup of granulated erythritol or monk fruit sweetener (or your preferred keto sweetener)
• 1 teaspoon ground cinnamon
• Half a teaspoon of ground ginger
• A quarter teaspoon of ground nutmeg
• A quarter teaspoon of ground cloves
• Half a teaspoon of vanilla extract
• A quarter cup of heavy cream

Equipment:

• Food processor (optional, for the crust)
• Mixing bowls (2)
• Spatula
• Electric mixer (handheld or stand mixer)
• 9-inch pie pan
• Parchment paper

Instructions:

1. Crust Prep: Preheat your oven to 350°F (175°C). If using a food processor, pulse the almond flour and salt together until finely ground. Alternatively, combine them in a bowl and mix well. Add the melted butter and stir until the mixture resembles coarse crumbs.
2. Press & Bake: Press the almond flour crust mixture evenly into the bottom and up the sides of your greased pie pan. Use the back of a spoon or your fingers to create a firm and even crust. Bake the crust for 10 minutes in the preheated oven. Remove from the oven and let it cool slightly.
3. Pumpkin Powerhouse: In a large mixing bowl, whisk together the pumpkin puree, eggs, erythritol or monk fruit sweetener (or your preferred keto sweetener), cinnamon, ginger, nutmeg, cloves, and vanilla extract until smooth and well combined.
4. Creamy Dream: In a separate bowl, whisk the heavy cream until slightly thickened. Gently fold the whipped cream into the pumpkin mixture until just incorporated.
5. Baking Magic: Pour the pumpkin filling into your pre-baked and cooled crust. Bake the Keto Pumpkin Pie in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
6. Cooling Patience: Turn off the oven and let the pie cool completely inside with the oven door slightly ajar (about an hour). Then, refrigerate the pie for at least 4 hours, or ideally overnight, to allow it to firm up completely.
7. Serve & Savor: Slice your Keto Pumpkin Pie and enjoy the warm, spiced flavors of fall with a guilt-free keto twist! Top with a dollop of whipped cream made with heavy cream and a keto-friendly sweetener (optional) for an extra touch of indulgence.

Key Points:

• Spiced & Creamy: Pumpkin puree, warm spices, and a touch of heavy cream deliver a delightful fall flavor profile.
• Almond Flour Crust: A delicious and low-carb alternative to traditional pie crust.
• Keto-Friendly Sweetness: Choose your favorite keto-friendly sweetener to control the sweetness level.

Why This Keto Pumpkin Pie Recipe is Your New Fall Favorite:

1. Easy to Make: Requires minimal prep work and delivers impressive results.
2. Perfect for Sharing: Serves 8 generously, making it ideal for festive gatherings.
3. Keto-Friendly Fall Flavor: Enjoy the delicious flavors of fall without compromising your keto goals.

FAQs:

No Food Processor? No problem! Mix the almond flour, salt, and melted butter together in a bowl until a crumbly dough forms.

Sweetener Options? Choose from other keto-friendly sweeteners like stevia, depending on your taste preference. Be mindful that some sweeteners may affect the baking time slightly.

Leftovers? Store leftover Keto Pumpkin Pie in an airtight container in the refrigerator for up to 3 days. It can also be frozen for longer storage and enjoyed later.