Keto Pumpkin Pie

Keto Pumpkin Pie

The Spruce / Leah Maroney

Prep: 20 mins
Cook: 55 mins
Chill: 3 hrs
Total: 4 hrs 15 mins
Servings: 8 to 10 servings
Yield: 1 (9-inch) pie
Nutrition Facts (per serving)
268 Calories
23g Fat
11g Carbs
7g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 268
% Daily Value*
Total Fat 23g 29%
Saturated Fat 10g 50%
Cholesterol 113mg 38%
Sodium 262mg 11%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 7g
Vitamin C 2mg 10%
Calcium 95mg 7%
Iron 2mg 9%
Potassium 260mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Full of autumnal flavor, pumpkin pie is simply a spiced pumpkin custard baked in a flaky pie shell usually topped with a dollop of whipped cream.

The standard version of pumpkin pie is far from keto friendly, so we came up with a version that is sugar free, gluten and grain free, and low carb. For the filling we swapped the usual sweeteners for brown Swerve, which will most closely mimic the taste you expect from the classic recipe. We exchanged evaporated milk for heavy cream, resulting in a decadently rich filling.

For the keto pie crust, we used almond and coconut flours combined with xanthan gum, eggs, vinegar, and powdered keto sweetener. Specifically, xanthan gum provides the structure for the crust in the absence of gluten. You'll treat the crust just as you would a wheat one, making it in a food processor then chilling and rolling it out. It may take a little more time than a standard crust, but it's fairly forgiving and can be easily mended if it tears.

This sugar-free and low-carb version of pumpkin pie can be made days ahead of your holiday meal. Keep it in the fridge, then let warm slightly on the counter before serving. Top with whipped cream sweetened with a powdered keto sweetener and enjoy.


For the Crust:

  • 6 tablespoons unsalted butter

  • 1 1/4 cups almond flour

  • 3 tablespoons coconut flour

  • 1/2 teaspoon kosher salt

  • 1 teaspoon xanthan gum

  • 2 tablespoons confectioners' Swerve (or other erythritol-based sweeteners)

  • 1 large egg

  • 1 tablespoon cider vinegar

For the Filling:

  • 3/4 cup brown Swerve (or other erythritol-based sweetener)

  • 1/4 teaspoon kosher salt

  • 2 teaspoons pumpkin pie spice

  • 3 large eggs

  • 3/4 cup heavy cream

  • 1 teaspoon vanilla extract

  • 1 (15-ounce) can pumpkin puree

Steps to Make It

Prepare the Crust

  1. Gather the ingredients.

  2. Add the butter, almond flour, coconut flour, salt, xanthan gum, and sweetener to the bowl of a food processor. Pulse until the butter is dispersed into the flour and is in pea-sized pieces. Add the egg and vinegar, then continue blending until the dough comes together into a ball. 

  3. Remove the dough from the processor and place onto a piece of plastic wrap. Fold the plastic wrap over the dough and pat into a disc. Refrigerate for one hour.

  4. Remove the dough from the fridge and, keeping the plastic wrap over the surface of the dough, roll it out until it is 1 inch larger in diameter than the 9-inch pie plate. Transfer the dough to the pie plate. Crimp the edges of the dough as desired. Set aside while you prepare the filling.

Prepare the Filling

  1. Gather the ingredients. Preheat the oven to 325 F.

  2. Whisk the brown Swerve, salt, pumpkin pie spice, eggs, heavy cream, vanilla, and pumpkin puree together in a medium bowl.

  3. Pour the filling into the prepared pie crust. Bake on the upper oven rack until the pie is golden brown and just set, about 55 minutes (it may jiggle slightly in the center).

    Open the door to the oven about a quarter of the way. Allow the pie to cool completely in the oven. This will help prevent cracking. 

  4. Once the pie is cooled to room temperature, cover it in plastic wrap and place it in the refrigerator. Chill for at least 2 hours.

  5. Serve the keto pumpkin pie at room temperature or chilled. Top with keto-friendly whipped cream, if desired. Enjoy!

Recipe Tips

  • Though you can use any keto sweetener in this recipe, we recommend brown Swerve because it provides the closest flavor and texture to the traditional dish. We do not recommend erythritol that doesn't have prebiotics added, as it may turn crunchy when baked. If you cannot find brown Swerve, powdered monk fruit or allulose are the next best choices.
  • If you'd prefer to use pumpkin pie filling over puree, omit the pumpkin pie spice.
  • You can easily make your own pumpkin pie spice blend as well.

Keto Pie Crust Tips

  • The xanthan gum is required for the crust to be pliable enough to roll out. If you don't have it on hand, try this without a crust or with a keto cookie crust.
  • You need to chill the crust in order to help develop the structure of the dough. It can be chilled for up to several days in advance.
  • When working with the crust, be careful to not over handle as it is sticky.
  • This particular pie crust takes a little more time and pressure to roll out than traditional wheat crust.
  • Once the crust is in the pan, use your fingers to crimp the edges and fix any tears. Work quickly so your hands don't soften the butter.

Is pumpkin OK on keto?

A half cup of pumpkin contains only 4 grams of carbs. Because there are fewer than 2 cups of pumpkin in the entire pie, the pumpkin accounts for only 3 to 4 grams of carbs per serving.