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keto pumpkin pie

Keto Pumpkin Pie - Classic Flavor With Low-Carb Comfort

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups fine almond flour
  • 2 tablespoons coconut flour
  • 3 tablespoons granular erythritol or allulose (or a blend)
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 5 tablespoons unsalted butter, melted (or coconut oil)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the filling: 1 can (15 ounces) pure pumpkin puree (not pumpkin pie mix)
  • 3 large eggs, at room temperature
  • 3/4 cup granular or powdered erythritol, allulose, or monk fruit blend
  • 1 cup heavy cream (or full-fat canned coconut milk for dairy-free)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon (for extra warmth)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • To serve: Lightly sweetened whipped cream (use powdered keto sweetener)
  • Freshly grated nutmeg (optional)
  • Equipment: 9-inch pie dish
  • Mixing bowls and whisk
  • Measuring cups and spoons
  • Foil for shielding the crust

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
  2. Mix the crust: In a bowl, whisk almond flour, coconut flour, sweetener, salt, and cinnamon. Stir in melted butter, egg, and vanilla. Mix until it forms a slightly sticky dough.
  3. Press and par-bake: Press the dough evenly into the pie dish, pushing up the sides. Dock the base with a fork. Bake 10–12 minutes, until just set and lightly golden. Let it cool 5 minutes.
  4. Make the filling: In a large bowl, whisk pumpkin, eggs, sweetener, heavy cream, spices, vanilla, and salt until smooth. Avoid whipping in too much air.
  5. Assemble: Pour the filling into the warm crust. Smooth the top with a spatula.
  6. Bake: Bake 45–55 minutes. The edges should be set, and the center should still jiggle slightly. If the crust browns too fast, cover the edges with foil.
  7. Cool and set: Cool on a rack for at least 2 hours. Then chill 3–4 hours, or overnight, to fully set the custard.
  8. Serve: Slice with a sharp knife. Top with whipped cream and a pinch of nutmeg, if you like.