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Keto Pumpkin Pie

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There’s nothing like a delicious and decadent Keto Pumpkin Pie on Thanksgiving Day. The same classic pumpkin pie you’re used to without all the carbs. The perfect combination of creamy, spicy pumpkin in every bite.

Keto pumpkin pie on white plate

One of my favorite times of the year is when the leaves are turning color and fall is approaching. The holidays are knocking on the door and everything is starting to wrap up for the year.

One of the biggest celebrations my family takes pride in is Thanksgiving dinner. We all get to show off our recipes and really pig out. Something I am bringing to the table this year is my Keto Pumpkin Pie.

pie on plate with fork and placemat

After filling up with all the delicious turkey and stuffing, take a healthier dessert break with this recipe. You would never tell the difference and it will leave you feeling lighter than normal! It is so easy to make and will be gone in no time.

My Keto Pumpkin Pie contains delicious and wholesome ingredients that are cheap and easy to find. The process for making this is just as easy as it gets, too!

You can check out my Keto Pumpkin Mousse and Keto Chocolate Mousse recipes for some similar steps and ingredients! The textures and flavors of these recipes are nothing short of decadent and delicious. I highly recommend you trying this pie out for the holidays!

keto friendly pumpkin Pie with whipped cream on white plate

How to Make Keto Pumpkin Pie 

mixing bowl with keto pumpkin pie batter
  1. Mix the filling - Whisk your eggs and add the pumpkin, pumpkin pie spice, stevia, vanilla, and coconut oil. Mix and combine thoroughly.
  2. Bake the pie - Transfer mix to a pie dish and bake at 350 for about forty minutes. Pie should look golden and the middle should be set. Remove and let it cool for two hours and refrigerate for another two hours.
  3. Serving - Gently release the pie from the pan and cut your slices. Enjoy!
baking dish filled with pumpkin pie

Tips and Variations

  • Storage - Store keto friendly pumpkin pie in a pie keeper for up to 2 days. Store in the fridge, covered, for up to 4 days. Store in an airtight container in the freezer for up to 3 months.
  • Reheating - Reheat using the microwave or even the oven. 
  • Top with whipped cream - Use this super easy Keto Whipped Cream recipe or a store-bought version to top your pie. The perfect pumpkin pie slice is topped with whipped cream.
  • Top with a chocolate drizzle - If you want to spice up your crustless pumpkin pie, you can drizzle it with chocolate. You can either melt some keto-friendly chocolate chips and use that or use this Keto Hot Fudge recipe!
  • Use other oils - If you don’t have coconut oil or don’t prefer it, you can use other oil options. This is totally up to you.
  • Use heavy cream - Instead of using the coconut milk, you can use heavy cream instead. Sour cream is also an option when in a pinch.
baking dish of pumpkin pie with one slice missing

Common Questions About Keto Pumpkin Pie

Is Pumpkin Keto Friendly?

There are many great reasons to eat pumpkin as far as health goes. There are many more recipes you can use pumpkin in, other than pumpkin pie as well.

Pumpkin is indeed keto-friendly, you just have to make sure you watch your portion sizes. It does have carbs, but is not itself a carb. It has a lot of great health qualities and can be an effective part of most diets, including keto!

Since it’s not overly high in carbs, as long as you are aware of portion sizes and don’t go overboard, it’s a perfectly healthy treat.

bite taken out of keto pumpkin pie

How Many Net Carbs Are in Pumpkin Pie?

Net carbs are the amount of carbs minus dietary fiber and sugar alcohols. Pumpkin pie can run between 40 and 45 net carbs. No crust pumpkin pie, however, runs much lower.

We exclude the crust and change up our sweetener to stay on the healthy side. No crust pumpkin pie can run as low as 5 net carbs. That is a huge difference!

Keto Pumpkin Pie

Net 5 carbs per slice

picture of ingredients

Ingredients

  • 1 tsp. coconut oil 
  • 3 eggs
  • 1  can pure pumpkin puree, unsweetened (15 oz can)
  • 1 ½ tsp. stevia glycerite (equals ½ cup sugar)
  • 1 TBSP. pumpkin pie spice
  • 1 TBSP. vanilla extract
  • 1 cup coconut milk, unsweetened, full-fat
  • 2 TBSP. coconut flour 


Instructions:

  1. Preheat oven to 350 degrees F. Prepare a 9-inch glass pie plate by greasing it with coconut oil.
  2. In a large bowl, lightly whisk the eggs. Then add in the pumpkin, Pumpkin pie spice, stevia, and vanilla, whisk until well mixed
  3. Shake the can of coconut milk and measure 1 cup, adding it to the pumpkin mixture, whisking to fully combine. Once blended add in the coconut flour.
  4. Transfer the mixture to the greased pie plate. Bake until golden and the center appears set. Check by using a toothpick inserted so it comes out a little moist, but free of batter. This was about 40 minutes in my oven.
  5. Allow the pie to cool for 2 hours on a cooling rack, then cover and refrigerate for at least 2 hours before slicing and serving.
  6. When ready to serve, slice the keto pumpkin pie by gently run a knife along the edge of the pie to release it from the plate. The pie is fragile, so use care when you slice it and lift the slices out of the pan.
image of slice of pumpkin pie with whipped cream

If you enjoyed this Keto Pumpkin Pie recipe or have questions, please let me know in the comment section below or even on social media!

More Keto Dessert Recipes You Might Like:

pie on white and blue plate
Keto Pumpkin Pie

Keto Pumpkin Pie

Yield: 12
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

There’s nothing like a delicious and decadent Keto Pumpkin Pie on Thanksgiving Day. The same classic pumpkin pie you’re used to without all the carbs. The perfect combination of creamy, spicy pumpkin in every bite.

Ingredients

  • 1 tsp. coconut oil 
  • 3 eggs
  • 1  can pure pumpkin puree, unsweetened (15 oz can)
  • 1 ½ tsp. stevia glycerite (equals ½ cup sugar)
  • 1 TBSP. pumpkin pie spice
  • 1 TBSP. vanilla extract
  • 1 cup coconut milk, unsweetened, full-fat
  • 2 TBSP. coconut flour

Instructions

    1. Preheat oven to 350 degrees F. Prepare a 9-inch glass pie plate by greasing it with coconut oil.
    2. In a large bowl,, lightly whisk the eggs. Then add in the pumpkin, Pumpkin pie spice, stevia, and vanilla, whisk until well mixed
    3. Shake the can of coconut milk and measure 1 cup, adding it to the pumpkin mixture, whisking to fully combine. Once blended add in the coconut flour.
    4. Transfer the mixture to the greased pie plate. Bake until golden and the center appears set. Check by using a toothpick inserted so it comes out a little moist, but free of batter. This was about 40 minutes in my oven.
    5. Allow the pie to cool for 2 hours on a cooling rack, then cover and refrigerate for at least 2 hours before slicing and serving.

Notes

When ready to serve, slice the keto pumpkin pie by gently run a knife along
the edge of the pie to release it from the plate. The pie is fragile, so use care
when you slice it and lift the slices out of the pan.

Did you make this recipe?

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Ed

Tuesday 24th of November 2020

Can I make this in Rammakins instead of pie pan?