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–+ servings

Keto Pumpkin Pie

This keto pumpkin pie recipe is perfect for holidays and family gatherings, featuring a creamy, spiced filling and flaky low-carb crust that fits into your macros without sacrificing flavor.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2/3-1 cup golden erythritol (xylitol or allulose)
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 pinch ground cloves
  • 1 dash black pepper (freshly ground)
  • 3 eggs
  • 425 g pumpkin puree (1 15-ounce can)
  • 1 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
For the Crust
  • 1 batch keto pie crust (refer to video or use almond/coconut flour-based crust)

Equipment

  • 9-inch pie pan
  • Parchment paper
  • Aluminum foil
  • Mixing bowls
  • Baking tray
  • Whisk

Method
 

Prepare the Pie Crust
  1. Lightly butter a 9-inch pie pan. Roll out the pie crust into a roughly 13-inch circle between two sheets of parchment paper. Dust lightly with coconut flour as needed. Transfer to the pan using the parchment paper as an aid. Crimp the edges or trim, refrigerate, and preheat the oven to 400°F/200°C.
Mix the Sweetener & Spices
  1. In a small bowl, mix together the sweetener, salt, and spices. Set aside.
Prepare the Filling
  1. Lightly beat the eggs in a large bowl. Add the pumpkin puree, heavy cream, vanilla extract, and continue to beat until thoroughly incorporated. Then, add in the sweetener and spices mix and beat until combined.
Assemble & Bake
  1. Place the refrigerated pie pan on a baking tray and cover the crust edges with aluminum foil to prevent over-browning. Pour the pumpkin filling into the crust and bake at 400°F/200°C for 50–65 minutes. Uncover crust edges around the 40-minute mark. Insert a toothpick near the edge; it should come out barely moist while the center remains slightly jiggly.
Cool & Chill
  1. Allow the pie to cool completely at room temperature, then chill in the fridge for 2–3 hours for the best texture.

Nutrition

Calories: 280kcalCarbohydrates: 10gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 115mgSodium: 250mgPotassium: 210mgFiber: 2gSugar: 2gVitamin A: 1000IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

This pie is best enjoyed after chilling for a few hours to allow the flavors to deepen. For storing, chilled slices keep for up to 5 days, and freezing in individual servings can extend shelf life to 1 month. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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