Recipes For Keto Pumpkin Pie

Mixing it takes ten minutes, and then the oven does the rest. Only 120 calories and 5 grams of net carbs per slice!

I used to have an excellent recipe for pumpkin pie. It was incredibly creamy and delicious. But it was not low-carb, and my husband and I try to eat low-carb year-round, no exceptions (we find it easy and delicious, so it's not a sacrifice for us).

So I set out to make a keto pumpkin pie, crustless and sweetened with stevia. It took a few tries, but I did it! This pie is creamy and flavorful. It's also easy to make. We look forward to enjoying it every year.

Sugar Free Low Carb Pumpkin Pie (no Bake)

You'll only need a few simple ingredients to make this pie. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Preheat your oven to 350°F. Grease a 9-inch pie plate. In a large bowl, using a hand whisk, lightly whisk the eggs. Add the pumpkin, stevia, pumpkin pie spice, and vanilla. Whisk until well incorporated.

Shake the coconut milk can well. Open the can and stir it thoroughly. Measure one cup and add it to the pumpkin mixture, whisking to combine. Then, whisk in the coconut flour.

Microwave Pumpkin Pie (keto, Low Carb)

Using a rubber spatula, transfer the mixture to the prepared pie plate. Bake the pie until the center appears set (with just the slightest jiggle), and a toothpick inserted in it comes out just a little moist but free of batter. In my oven, this takes about 40-45 minutes.

Cool the pie for 2 hours on a cooling rack, then cover the pan with plastic wrap and refrigerate the pie for at least 2 more hours before slicing and serving.

When ready to slice the pie, gently run a knife along the edges to help release it from the pan. Use a sharp knife to slice the pie, and firmly slide a cake server underneath each slice before you lift it up. The pie is fragile, so take care when you slice it, especially when you lift the slices up from the pan.

Best Keto Pumpkin Pie Recipe

It's important to stir coconut milk well before using it. It's easier to stir if you pour it into a bowl and then use a hand whisk.

Much like a keto cheesecake, It's important to let the pie cool completely before attempting to slice it. Two hours on the counter and two more hours in the fridge is the minimum. Overnight in the fridge is even better.

This pie is basically a custard without a crust. It's creamy and delicate, so after slicing it, removing the slices from the pan can prove challenging.

Keto Pumpkin Pie · Fittoserve Group

Don't let that deter you! I've done it many times, so I know it can be done. Work slowly and carefully. Slide a cake server underneath each slice and slowly lift it up, as shown in the photo below. Use your fingers to help if needed.

Sometimes, I use a dinner knife instead of a cake server to lift up the slices from the pan. I find it easier because a cake server can be too wide and not as easy to control.

Yes. You can replace the stevia with a granulated sweetener of your choice to equal ½ cup of white granulated sugar. If you like your desserts very sweet, use ¾ cup of sweetener.

Keto Pumpkin Pie (low Carb, Sugar & Gluten Free)

Not necessarily. Although I regularly make roasted pumpkin and mashed pumpkin, I use those as savory side dishes. I don't make my own pureed pumpkin to use in pumpkin pie. I've always used canned.

Yes! This pie is airy and delicate. It is moist but not jiggly (I dislike jiggly pies). It's not as good as classic recipes (brown sugar is so delicious), but it is delicious, and it's an excellent option if you're on a low-carb diet and still want to enjoy some pie.

Sometimes, I sprinkle the whipped cream with a bit of cinnamon. If you like the flavor combination of pumpkin and chocolate, you can top it with chocolate whipped cream.

Low Carb Pumpkin Pie

You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Place them on paper towels to absorb extra moisture, and replace the paper towels daily.

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This crustless keto pumpkin pie is a creamy, delicious alternative to the classic recipe. Only 120 calories and 5 grams of net carbs per slice!

Bake This Easy Keto Pumpkin Pie For The Ultimate Fall Dessert!

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Serving: 1 slice | Calories: 117 kcal | Carbohydrates: 7 g | Protein: 3 g | Fat: 8 g | Saturated Fat: 6 g | Sodium: 41 mg | Fiber: 2 g | Sugar: 4 g

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Easy, Keto Low Carb Pumpkin Pie + {video}

Disclaimers Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.Happy pumpkin season! Are you making everything pumpkin yet? I’ve had fun making smoothies and pumpkin bars, but this sugar free keto pumpkin pie has been the #1 favorite on my site for years. This recipe nails the traditional flavor while keeping it low carb. It tastes like a regular pumpkin pie, so the whole family will eat it. I make it every year and it’s always a hit!

The secret to the most authentic tasting low carb pumpkin pie is the sweetener you use. Most brands contain erythritol, so they can crystallize as the filling sets and have a cooling aftertaste. I use Besti Powdered Monk Fruit Allulose Blend in the filling, which keeps it silky smooth, tastes just like sugar, and has zero net carbs.

Low Carb Dairy Free Pumpkin Pie (keto, Egg Free)

For the crust, I used Wholesome Yum Almond Flour and Besti Monk Fruit Allulose Blend. Both contribute to the sweet, buttery texture of the keto pumpkin pie crust — and this sweetener prevents it from being dry.

This section explains how to choose the best ingredients for this sugar free pumpkin pie recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Ever since I posted my favoritealmond flour pie crust recipe, I’ve been looking for every excuse under the sun to use it — and this keto pumpkin pie is perfect for it. The crust needs just a few simple ingredients:

Keto Pumpkin Cheesecake

This section shows how to make sugar free pumpkin pie, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

While this sugar free pumpkin pie is pretty easy to make, here are some tips I’ve picked up after making it dozens of times over the years:

Now that you’ve made your easy keto pumpkin pie, it’s time to make your Thanksgiving feast! Here are some low carb dishes to round out your meal:

Low Carb Keto Pumpkin Cheesecake Recipe

You only need a few ingredients for this easy low carb keto pumpkin pie recipe with almond flour crust. It's the best sugar free pumpkin pie!

To reduce the chance of cracking your low carb pumpkin pie, you can bake the pie in a water bath. Otherwise, if you end up with cracks, you can always cover them with whipped cream.

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Low Carb Keto Pumpkin Pie Recipe

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂The silkiest, dreamiest keto pumpkin pie EVER. Packed with comforting fall flavors and wrapped up in my perfect flaky low carb crust. Sugar-free Thanksgiving never tasted so good!

With Fall in full swing, you might be worried that you’ll be left out of the Thanksgiving dessert excitement. But this rich and creamy low carb pumpkin pie is sure to be the hit of any dessert table. Your guests won’t believe it’s keto!

One half cup of canned pumpkin puree contains 10g of carbs, which means that a 15 oz can has around 35g of carbs.

Easy Low Carb Keto Pumpkin Pie Recipe

At first glance, that definitely seems a little high for the keto diet,