This keto pumpkin pie is a delicious twist on the classic. It takes 10 minutes to mix, and the oven does the rest. Only 120 calories and 5 grams of net carbs per slice!
This keto pumpkin pie is incredibly creamy and flavorful. I don't usually bother with a crust because the filling is the star of the show, and no crust means less work and fewer carbs and calories (but I provide crust instructions below in case you're interested). My husband and I look forward to enjoying this pie every year for Thanksgiving, and we do not miss the high-carb version at all.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Coconut oil for the pan: The pan should be well-greased to avoid sticking. You can also use unsalted butter or ghee.
- Canned pumpkin puree: Make sure it's unsweetened - you want pure pumpkin puree, not sweetened pumpkin pie filling. The cans can look very similar.
- Sweetener: I use stevia.
- Pumpkin pie spice: Substitute ground cinnamon for a milder flavor profile.
- Canned coconut milk: It's important to stir coconut milk well before using it. It's easier to stir if you pour it into a bowl and use a hand whisk.
- Coconut flour: It's best to measure it by weight. It's highly absorbent and drying, so each gram makes a difference.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the eggs, pumpkin, stevia, pumpkin pie spice, and vanilla. Add the coconut milk and coconut flour.
Transfer the mixture to a greased 9-inch pie plate. Bake the pie in a preheated 350°F oven until the center appears set (with just the slightest jiggle). In my oven, this takes 40-45 minutes.
Cool the pie for two hours on a cooling rack, then cover the pan with plastic wrap and refrigerate the pie for at least two more hours before slicing and serving.
Made a trial run for Thanksgiving. So glad to have found your website! Hubby and I are trying to eat low-carb, and it seemed so hard until we found you. This pie was delicious and so creamy. Definitely making it (and your turkey wings) for our two-person Thanksgiving this year.
Barbara Jones
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Made a trial run for Thanksgiving. So glad to have found your website! Hubby and I are trying to eat low-carb, and it seemed so hard until we found you. This pie was delicious and so creamy. Definitely making it (and your Tip: How to Slice the Pie
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. Don't let that deter you! 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. It's easier because a cake server can be too wide and not as easy to control.
Optional Crust
As mentioned above, I don't typically make a crust. However, on occasion, I do. The photo above shows a slice of a pie I made a few years ago, with a crust. To make the almond flour crust, you will need 1 large egg, a pinch of salt, 1 tablespoon of sugar-free honey, and 1 ½ cups of superfine almond flour.
Use a fork to whisk together the egg, salt, and honey in a bowl. Add the sifted almond flour and mix with a fork, then with your hands until a dough forms. Transfer the dough to the greased pie plate and flatten it with your hands, pressing it into the bottom and halfway up the sides of the pie plate. Do not pre-bake the crust. Make the filling, pour it into the crust, and bake.
Recipe FAQs
No. 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 better.
No. Please use full-fat coconut milk in this recipe.
You can use a granulated sweetener to equal ½ - ¾ cup of sugar instead of stevia.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Place them on paper towels to absorb extra moisture, and replace the paper towels daily. You can also freeze this pie. Let it cool completely, then wrap it in plastic wrap, followed by foil.
Serving Suggestions
This pie is delicious all by itself and even better topped with a generous dollop of keto whipped cream. Sometimes, I sprinkle the whipped cream with a bit of cinnamon or dust it with unsweetened cocoa powder.
If you like the flavor combination of pumpkin and chocolate, you can top the pie slices with chocolate whipped cream or drizzle it with melted dark chocolate after it's cooled.
Recipe Card
Creamy Keto Pumpkin Pie (Optional Crust)
Video
Ingredients
- 1 teaspoon coconut oil - for the pan
- 3 large eggs
- 15 ounces pure pumpkin puree - unsweetened
- 1 ½ teaspoons stevia glycerite - equals ½ cup of sugar
- 1 tablespoon pumpkin pie spice
- 1 tablespoon vanilla extract
- 1 cup canned coconut milk - full-fat, unsweetened
- 2 tablespoons coconut flour - 14 grams
Instructions
- Preheat the oven to 350°F. Grease a 9-inch pie plate with coconut oil.
- 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 1 cup (make sure it's smooth and free of lumps) and add it to the pumpkin mixture, whisking to combine. Whisk in the coconut flour.
- 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 (preferably overnight) 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.
Notes
- It's important to stir coconut milk well before using it. It's easier to stir if you pour it into a bowl and use a hand whisk.
- It's also 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. Don't let that deter you! Work slowly and carefully. Slide a cake server underneath each slice and slowly lift it up. 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.
- To make an almond flour crust, you will need 1 large egg, a pinch of salt, 1 tablespoon of sugar-free honey, and 1 ½ cups of superfine almond flour. Use a fork to whisk together the egg, salt, and honey in a bowl. Add the sifted almond flour and mix with a fork, then with your hands until a dough forms. Transfer the dough to the greased pie plate and flatten it with your hands, pressing it into the bottom and halfway up the sides of the pie plate. Do not pre-bake the crust. Make the filling according to the steps above, pour it into the crust, and bake.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Place them on paper towels to absorb extra moisture, and replace the paper towels daily.
- You can also freeze this pie. Let it cool completely, then wrap it in plastic wrap, followed by foil.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Angel-n-Alabama says
Could you use a spring form pan for this to make it easier to cut?
Vered DeLeeuw says
Hi! Yes, that should work, although I haven't tested it personally - I always use a ceramic pie plate. Generously grease the sides of the pan with butter, line the bottom with a circle of parchment and butter it too, and cover the outside of the pan tightly with two layers of heavy-duty foil to prevent leaks, since pumpkin pie filling is quite runny before it sets. The baking time might be slightly longer since springform pans are usually taller than pie plates.
Iris says
Great flavor and easy to make. Thank you!
Vered DeLeeuw says
You're very welcome, Iris! Glad you liked it.