This keto pumpkin pie is a creamy, delicious alternative to the classic recipe.
Mixing it takes ten minutes, and the oven does the rest. Only 120 calories and 5 grams of net carbs per slice!
When my husband and I transitioned to a low-carb diet in 2011, one of my goals was to recreate our favorite desserts but keep them low-carb. In October, shortly before Thanksgiving, I set out to make a keto pumpkin pie. 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, and we do not miss the high-carb version at all.
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Ingredients
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:
Coconut oil for the pan: Make sure that the pan is well-greased.
Eggs: I use large eggs in most of my recipes, this one included.
Canned pumpkin puree: Make sure it's unsweetened - you want pure pumpkin puree and not sweetened pumpkin pie filling.
Sweetener: I use stevia. You can replace it with a granulated sweetener if you wish.
For flavor: Pumpkin pie spice and pure vanilla extract.
Canned coconut milk: Please use full-fat milk in this recipe, not reduced-fat.
Coconut flour: It's best to measure it by weight. It's highly absorbent and drying, so each extra gram makes a difference.
Variations
- As mentioned above, you can use a granulated sweetener to equal ½ - ¾ cup of sugar instead of stevia.
- Substitute ground cinnamon for pumpkin pie spice for a milder flavor profile.
- Instead of coconut oil for the pan, you can use unsalted butter or ghee.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this keto pumpkin pie:
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.
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 two 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.
Expert Tips
Stirring the 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 then use a hand whisk.
Letting it Rest
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.
Slicing 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! 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.
Recipe FAQs
Yes. You can replace the stevia with a granulated sweetener of your choice to equal ½ cup of sugar. If you like your desserts very sweet, use ¾ cup of sweetener.
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.
Here's an interesting opinion piece on why canned pumpkin is better than fresh (at least for pies).
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.
Serving Suggestions
This pie is excellent all by itself! It's even better topped with a generous dollop of keto whipped cream.
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.
Storing Leftovers
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.
You can also freeze this pie. Let it cool completely, then wrap it in plastic wrap, followed by foil.
More Pumpkin Baked Goods
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Recipe Card
Creamy Keto Pumpkin Pie
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 your 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 (ensure 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 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.
Video
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 then 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! 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. 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.
- 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.
- You can also freeze this pie. Let it cool completely, then wrap it in plastic wrap, followed by foil.Â
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my 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. 
Alice
I’m going to try making this today. Is it bitter? Every other brand of stevia I’ve ever used was terribly bitter and the desserts were inedible.
Vered DeLeeuw
Hi Alice,
I don't detect a bitter aftertaste when using stevia glycerite. However, your palate might be more sensitive than mine. You can substitute 1/2 cup of granulated sweetener for the stevia.
Kathleen
Any replacement for the coconut flour?
Vered DeLeeuw
Hi Kathleen,
Yes. You can use 1/4 cup of blanched, superfine almond flour or (if you don't mind the carbs) gluten-free baking flour.
Penny
Any other suggestions with measurements for the sugar substitute, such as monk fruit or coconut sugar?
Vered DeLeeuw
Hi Penny, as long as it's a granulated sweetener and equals 1/2 - 3/4 cup of sugar, it should work. I'm not a fan of coconut sugar, though. It can give the pie a grainy mouthfeel.
Laona
We are new to Keto and also cannot have dairy, eggs or pure vanilla. Will flax eggs work with this recipe?
thnx!
Vered DeLeeuw
Hi Laona,
I only tested this recipe with real eggs. I don't think flax eggs will work.