Keto Pumpkin Pie Recipe

Love the flavor of pumpkin pie but need a lower-carb solution? A keto pumpkin pie lets you indulge in that sweet, spiced taste without worrying about your daily carb count. It combines classic autumn spices with a keto-friendly sweetener to give you a creamy dessert that won’t break the diet.

In this recipe, you’ll see how easy it is to swap out traditional high-sugar ingredients for smarter alternatives. You’ll still get all the aromatic goodness of cinnamon, nutmeg, and pumpkin but with fewer carbs and absolutely no guilt.

Ingredients

Here’s what you’ll need to whip up this pie:

• 1 tablespoon melted butter (plus extra for greasing the pie dish)
• 1 ¾ cups almond flour (fine-textured)
• 2 tablespoons powdered keto-friendly sweetener (like erythritol)
• ¼ teaspoon salt
• ¾ cup keto-friendly sweetener (granulated, such as erythritol or monk fruit)
• 1 can (15 ounces) pure pumpkin purée (no added sugar)
• 2 large eggs
• ½ cup heavy cream
• 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger)
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F. Grease a 9-inch pie dish with butter to prevent sticking.
2. Prepare the crust. In a mixing bowl, combine almond flour, powdered sweetener, salt, and melted butter. Stir until the mixture resembles coarse crumbs.
3. Press the crust mixture evenly into the greased pie dish, going about an inch up the sides. Bake the crust for 10–12 minutes or until it starts turning golden around the edges. Let it cool slightly.
4. In a separate bowl, whisk together pumpkin purée, granulated keto sweetener, eggs, heavy cream, pumpkin pie spice, and vanilla extract. Mix until smooth.
5. Pour the filling into the partially baked crust. Use a spatula to even out the surface.
6. Bake for 40–45 minutes or until the center is almost set. It should have a slight jiggle, which means it won’t be overbaked once it cools.
7. Let the pie cool. The filling will firm as it sits. For best results, chill it in the fridge for at least an hour before slicing.

Nutrition facts

While exact numbers vary, each slice of this pie (one of eight) generally contains:

• Net carbs: Around 5–6 grams
• Fat: 20+ grams
• Protein: 6–8 grams
• Calories: Approximately 200–250

These numbers will vary based on your specific ingredient brands and portion sizes, but this rough guide shows that it fits nicely into a keto meal plan.

Final thoughts

This take on a classic holiday dessert proves you can stay true to your keto lifestyle while still enjoying something sweet. The creamy pumpkin and warm spices create a comforting experience with every forkful. Feel free to top your slice with a dollop of whipped cream or a sprinkle of extra cinnamon if you want a little more flair.

If you’re hosting a dinner or celebrating with friends, this keto pumpkin pie can keep everyone happy, whether they’re watching their carbs or not. Trust me, no one will suspect it’s “diet-friendly.”

Frequently asked questions (faqs)

1. Can I make this pie crustless?
   Absolutely. If you skip the crust, just grease the pie dish well and pour the filling straight in. Keep an eye on the baking time (it might cook a bit faster).
2. Which sweetener works best?
   Erythritol, monk fruit, and stevia are common picks. Choose whichever you prefer, but make sure to use a powdered form for the crust and a granulated form for the filling if the recipe calls for it.
3. Can I freeze the leftovers?
   Yes. Let your pie cool completely, wrap it snugly, and store it in the freezer for up to three months. Thaw in the fridge overnight before serving.
4. How can I adjust the sweetness?
   Just taste-test the filling before baking. If you want it sweeter, add a bit more granulated sweetener. If you prefer it milder, reduce the sweetener to suit your palate.

Keto Pumpkin Pie Recipe

Recipe by AngryLionFitness.com

Course: Keto Diet Recipes, Recipes

Ingredients

• 1 tablespoon melted butter (plus extra for greasing the pie dish)

• 1 3/4 cups almond flour (fine-textured)

• 2 tablespoons powdered keto-friendly sweetener (like erythritol)

• 1/4 teaspoon salt

• 3/4 cup keto-friendly sweetener (granulated, such as erythritol or monk fruit)

• 1 can (15 ounces) pure pumpkin purée (no added sugar)

• 2 large eggs

• 1/2 cup heavy cream

• 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger)

• 1 teaspoon vanilla extract

Directions

• Preheat your oven to 350°F. Grease a 9-inch pie dish with butter to prevent sticking.
• Prepare the crust. In a mixing bowl, combine almond flour, powdered sweetener, salt, and melted butter. Stir until the mixture resembles coarse crumbs.
• Press the crust mixture evenly into the greased pie dish, going about an inch up the sides. Bake the crust for 10–12 minutes or until it starts turning golden around the edges. Let it cool slightly.
• In a separate bowl, whisk together pumpkin purée, granulated keto sweetener, eggs, heavy cream, pumpkin pie spice, and vanilla extract. Mix until smooth.
• Pour the filling into the partially baked crust. Use a spatula to even out the surface.
• Bake for 40–45 minutes or until the center is almost set. It should have a slight jiggle, which means it won’t be overbaked once it cools.
• Let the pie cool. The filling will firm as it sits. For best results, chill it in the fridge for at least an hour before slicing.