Keto Low-Carb Pumpkin Pie

A creamy, sugar-free keto pumpkin pie with a buttery almond flour crust. It tastes like the classic, and nobody at the Thanksgiving table will guess it’s low-carb.

I’m honestly not a big pumpkin pie person, and that’s exactly why I kept testing until this keto pumpkin pie was one I actually wanted a second slice of.

The secret is cream cheese. A little goes into the crust so it rolls out without cracking, and a full block goes into the filling, which makes it silky and rich, almost like a cross between pumpkin pie and cheesecake.

It’s low-carb, sugar-free and gluten-free, and you can make it a day or two ahead, which is exactly what you want on Thanksgiving week.

Why This Keto Pumpkin Pie Works

• Creamy, never watery. Cream cheese gives the filling body, so it sets clean and slices neatly.
• Easy low-carb crust. Almond and coconut flour come together in a food processor. No pastry skills needed.
• Sugar-free. Sweetened with powdered erythritol, so it fits a keto or low-carb Thanksgiving.
• Make-ahead friendly. It tastes even better the next day, which frees up your oven on the holiday.
• Simple pantry ingredients. Canned pumpkin, cream cheese, eggs and spice.

Ingredients for Low-Carb Pumpkin Pie

For the almond flour crust

Almond flour and coconut flour: the base of the gluten-free crust. Coconut flour absorbs moisture and keeps the crust firm, so don’t skip it.

Butter and cream cheese: at room temperature. The cream cheese makes the dough soft and easy to roll.

Egg: binds the dough.

Powdered sweetener: I use Swerve Confectioners.

Xanthan gum: helps the dough hold together, like gluten would.

For the pumpkin filling

Pumpkin puree: plain canned pumpkin, not pumpkin pie filling, which has added sugar. Homemade pumpkin or butternut squash puree works too.

Cream cheese: full-fat, softened, for the creamiest texture.

Powdered sweetener, vanilla, eggs, salt and pumpkin pie spice.

How to Make Keto Pumpkin Pie

1. Make the crust. Pulse all the crust ingredients in a food processor until a dough ball forms. If it’s soft, shape it into a disk and chill for 30 minutes.
2. Roll and pre-bake. Heat the oven to 325°F (165°C). Roll the dough between two sheets of parchment to about 1/4 inch thick, press it into a 9-inch pie pan, trim and flute the edges. Bake for 8–10 minutes and let it cool for 20 minutes.
3. Make the filling. Raise the oven to 350°F (175°C). Beat the cream cheese and sweetener for 2 minutes until smooth. Add the vanilla, salt, pumpkin and spice, then the eggs one at a time.
4. Bake. Pour the filling into the cooled crust and bake for 40–45 minutes, until the edges are set and the center has just a slight jiggle. Cover the edges loosely with foil if they brown too fast.
5. Cool and chill. Cool completely at room temperature, then refrigerate at least 2 hours before slicing.

Tips for the Best Sugar-Free Pumpkin Pie

• Roll between parchment. Low-carb dough is soft and sticky. Parchment makes it easy, and you can patch any cracks with your fingers.
• Room-temperature cream cheese. Cold cream cheese leaves lumps in the filling.
• Don’t overbake. Pull it when the center still jiggles slightly. It firms up as it cools, and overbaking causes cracks.
• Chill before slicing. A cold pie cuts into clean slices.
• Taste the filling. Adjust the spice and sweetener before adding the eggs.

Variations

• Crustless pumpkin pie: bake the filling in a greased dish or ramekins for an even lower-carb dessert.
• More spice: add 1/2 tsp cinnamon and a pinch of ginger.
• Other sweeteners: powdered monk fruit or allulose work 1:1 with Swerve.
• Topping: serve with whipped cream sweetened with a little powdered sweetener.

Make-Ahead and Storage

• Make ahead for Thanksgiving: bake the pie 1–2 days ahead and keep it covered in the fridge.
• Fridge: up to 5 days, covered.
• Freezer: up to 2 months. Freeze whole or in slices, wrapped well, and thaw overnight in the fridge.

FAQ

Is pumpkin keto-friendly? In moderate amounts, yes. Pumpkin is lower in carbs than most starchy vegetables, and spread over a whole pie it adds only a few net carbs per slice.

Can I use homemade pumpkin puree? Yes. Roast and blend pumpkin or butternut squash, and make sure it’s thick, not watery. You need about 1 3/4 cups (15 oz).

Why did my pumpkin pie crack? It was overbaked or cooled too fast. Take it out while the center still jiggles and let it cool at room temperature.

Can I make it without coconut flour? Coconut flour is very absorbent and can’t be swapped 1:1. If you skip it, use about 1 1/2 cups almond flour total and chill the dough longer.

How many carbs are in keto pumpkin pie? See the nutrition in the recipe card. Net carbs are lower than total carbs because of the fiber and the sugar-free sweetener.

More Healthy Dessert Recipes:

• Keto Pumpkin Mousse
• Dark Chocolate Pumpkin Pie
• Low-Carb Pumpkin Bars With Cream Cheese Frosting