Keto Pumpkin Pie

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.

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

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 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.

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.

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.

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.