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Easy Keto Pumpkin Pie - A Cozy, Low-Carb Classic

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Almond flour: Finely ground works best for a smooth, tender crust.
  • Butter: Melted, to bind and flavor the crust.
  • Granular keto sweetener: Erythritol or a monk fruit blend, to sweeten both crust and filling.
  • Sea salt: Just a pinch to balance sweetness.
  • Canned pumpkin puree: Not pumpkin pie filling. Look for 100% pumpkin.
  • Eggs: Room temperature if possible, for a smoother mix.
  • Heavy cream: Creates a rich, custardy filling. Unsweetened almond milk can work in a pinch but will be less creamy.
  • Pumpkin pie spice: Or a blend of cinnamon, ginger, nutmeg, and cloves.
  • Vanilla extract: Rounds out the flavor.
  • Optional: A touch of liquid stevia or allulose if you prefer a softer sweetness with less aftertaste.

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate.
  2. Mix the crust: In a bowl, combine 2 cups almond flour, 3 tablespoons granular keto sweetener, a pinch of salt, and 5 tablespoons melted butter. Stir until the mixture resembles damp sand and holds together when pressed.
  3. Press and par-bake: Press the crust evenly into the pie plate, pushing up the sides. Dock the bottom with a fork. Bake for 10–12 minutes until just set and lightly golden at the edges. Let it cool for 5 minutes.
  4. Whisk the filling: In a large bowl, whisk together 1 3/4 cups pumpkin puree, 2/3 cup granular keto sweetener, 1 cup heavy cream, 3 large eggs, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon vanilla, and 1/4 teaspoon salt. Whisk until smooth and glossy. Taste and adjust sweetness (a few drops of liquid stevia can round it out).
  5. Fill and bake: Pour the filling into the warm crust. Bake at 350°F (175°C) for 40–50 minutes, until the edges are set and the center still has a slight jiggle. If the crust browns too quickly, tent the edges with foil.
  6. Cool and set: Let the pie cool at room temperature for at least 1 hour, then chill for 3–4 hours to fully set. This improves texture and clean slices.
  7. Serve: Slice and top with lightly sweetened keto whipped cream. A dusting of cinnamon is a nice touch.