The Best Low-Carb Pumpkin Pie Recipe

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Dive into the festive season with a dessert that’s both delightful and diet-friendly. This low-carb pumpkin pie is a testament to the fact that you don’t have to compromise on taste when cutting carbs. Whether you’re on a keto journey or just looking for a healthier dessert option for your Thanksgiving table, this pie has got you covered. Now, let’s get into the details of what makes this pie a must-try.

Regular pumpkin pie is high in sugar and carbs in general. This keto pumpkin pie stands out because it captures the classic flavors we all love, without the carbs, sugar, and gluten. It’s a hit during the holidays, and your guests might not even realize it’s keto-friendly.

The crust used in this recipe is a game-changer. It’s flaky without falling apart. And you don’t need any sweetener in the crust; the filling’s sweetness is just right.

Why You’ll Love This Recipe

  • Low-Carb: Ideal for keto diets.
  • Sugar-Free: Sweet without the sugar.
  • Gluten-Free: No gluten, all flavor.
  • Flaky Crust: Sturdy yet delicate.
  • Holiday-Ready: Perfect for festive gatherings.

Ingredients & Substitutions

Heads up: For exact measurements, see the recipe card below.

Pie Crust

  • Almond flour: A gluten-free and low-carb alternative to traditional wheat flour. Almond flour provides the base for the crust, and gives it a nutty flavor and a tender texture.
  • Flax meal: Adds a slight earthy flavor and helps bind the crust together. It’s also great for binding everything together..
  • Sea salt: Enhances the flavor of the crust and balances out the sweetness of the pie filling.
  • Unsalted butter, ghee, or coconut oil: Adds moisture, ensuring the crust is flaky and rich. The choice between these fats can influence the crust’s flavor and texture.
  • Egg: Acts as a binder, helping the crust hold together.

Pumpkin Pie Filling

  • Pumpkin puree: The star of the show as it provides the classic pumpkin flavor and smooth texture we all love in a pumpkin pie. Here’s how to make your own Pumpkin Puree.
  • Granulated low-carb sweetener (regular and brown): Adds sweetness without the carbs. Brown sweetener brings a caramel-like flavor similar to traditional brown sugar.
  • Heavy whipping cream or coconut cream: Adds creaminess to the filling. Coconut cream is a great dairy-free alternative.
  • Egg yolks: Contribute to the pie’s creamy texture and rich flavor.
  • Egg whites: Help the filling set and give it a slightly airy texture.
  • Pumpkin pie spice: A blend of warming spices which gives the pie its signature flavor. You can make your own pumpkin pie spice mix.
  • Lemon zest: Adds a hint of brightness and contrasts the deep flavors of the pie.
  • Sea salt: Just like in the crust, it enhances the overall flavor of the pie and balances the sweetness.
Can I make this pumpkin pie nut-free?

Yes, you can! For a nut-free pie crust, follow this recipe: Easy Keto Nut-Free Pie Crust.

Can I use condensed milk or evaporated milk?

Traditional pumpkin pie recipes might use these, but this recipe keeps it simple with heavy whipping cream. If you’re keen on using this Sugar-Free Condensed Milk, remember to adjust the sweetness in the filling.

How To Make Healthy Low-Carb Pumpkin Pie

Mix the Pie Crust Ingredients. Start by mixing almond flour, flax meal, and a pinch of salt in a bowl. Introduce softened butter (or alternatives) and an egg, blending until a thick dough forms.

Dry mix for pie crust.
Eggs added to dry mix for pie crust.

Shape the Dough. Roll this dough between cling film and then fit it into a 24 cm pie pan lined with parchment paper. Shape the dough to create a 4 cm edge and place the crust in the freezer for a minimum of 30 minutes.

Dough formed for pie crust.
Dough pressed in a pie pan for pie crust before baking.

Prepare the Pie Filling. In a separate bowl, combine ingredients like pumpkin puree, sweeteners, cream, eggs, spices, lemon zest, and salt. Use a hand mixer to achieve a creamy consistency.

Unmixed filling for the pie.
Mixed filling for the pie in a bowl.

Bake the Pie. Preheat the oven. Once ready, pour the filling into the chilled crust. Begin baking at 180 C/ 355 F for 20 minutes, then reduce the heat and bake for an additional 30-40 minutes until set. Allow the pie to cool to room temperature before serving. For storage, it’s fridge-friendly for 4 days or can be frozen for a month.

Raw pumpkin pie before baking.
Freshly baked pumpkin pie cooling on a countertop.

Serve. Enjoy with whipped cream and a dash of cinnamon for added flair.

Freshly baked low-carb pumpkin pie decorated with cream and served.

Tips for the Best Low-Carb Pumpkin Pie

Making low-carb pumpkin pie is easy, but here are a few tips I discovered that might be helpful:

  • Use the same pie pan for best results. For this recipe, a 24 cm (9 inch) non-stick pie pan with a removable bottom works best. Lining it with parchment paper helps too. If you opt for a smaller 20 cm (8 inch) pan, ensure it’s deep enough for the filling and consider making an extra edge. Freezing the crust for about 30 minutes before baking prevents it from burning and ensures even cooking.
  • Allulose is your best option. The recipe suggests a mix of regular granulated low-carb sweetener and a brown sugar substitute (both Erythritol based). If you have just one of them, no worries. They can replace each other. Another great option is Allulose which tastes and caramelizes just like sugar. If you do use Erythritol, be aware it may not be the best option for you.
  • Do not burn the pie crust. Almond flour can burn quickly. If you notice the pie crust browning too fast, shield the pie with aluminum foil during the last 15 minutes of baking.

Storage Instructions

How long will pumpkin pie last?

You can store it in the fridge for up to 4 days or freeze it for up to a month.

Can I make it a few days ahead?

Yes! This pumpkin pie is perfect for prepping in advance. It stays fresh in the fridge for several days and freezes well. If freezing, let the pie cool, wrap it in plastic wrap, followed by aluminum foil. Thaw it either at room temperature or in the fridge overnight.

Tools for This Pumpkin Pie Recipe

  • Pie Pan: One 9 inch (23 cm) pie pan.
  • Hand Mixer or Stand Mixer: Blend your pumpkin pie filling to silky perfection for effortless, even mixing.
Low-Carb Pumpkin Pie recipe.

Low-Carb Pumpkin Pie

5 star from 1 vote
Discover the ultimate low-carb dessert with our keto pumpkin pie recipe. Crafted with a flaky almond flour crust and a creamy, spice-infused filling, this pie is perfect for the holidays. Gluten-free and sugar-free, yet bursting with authentic pumpkin flavor.
Prep Time20 minutes
Cook Time35 minutes
Freezing30 minutes
Total Time1 hour 25 minutes
Print Pin Rate


Pie Crust

  • 2 cups almond flour
  • 4 tbsp flax meal
  • 1 pinch salt
  • 2 tbsp butter (unsalted)
  • 1 egg (large)

Pumpkin Pie Filling:

  • 1 can pumpkin puree (unsweetened (14 oz))
  • ¼ cup low-carb sweetener (Allulose, Erythritol or Swerve)
  • 5 tbsp brown sugar substiutute (Sukrin Gold)
  • 1 ½ cups heavy whipping cream (or coconut cream)
  • 3 large egg yolks
  • 2 large egg whites
  • 1 ½ tbsp pumpkin pie spice
  • ½ tsp lemon zest (organic)
  • ½ tsp salt


Pie Crust

  • In a bowl, combine almond flour, flax meal, and a pinch of salt.
  • Add in the softened butter (or ghee or coconut oil) and egg. Mix until you get a thick dough.
  • Lay the dough between two pieces of cling film and roll it out. Then, transfer it to a 9 inch (24 cm) pie pan, preferably non-stick with a removable bottom. Make sure the pan is lined with a round 9 inch (24 cm) piece of parchment paper.
  • Press the dough down the bottom and up the sides to form about a 1 ½ inch (4 cm) edge. This will hold the filling later.
  • Pop the crust in the freezer for at least 30 minutes as you get the filling ready.

Pie Filling

  • In a mixing bowl, combine pumpkin puree, sweeteners, heavy whipping cream (or coconut cream), egg yolks, egg whites, pumpkin pie spice (adjust to taste), lemon zest, and salt.
  • With a hand mixer, mix everything until you have a smooth and creamy mixture.

Baking the Pie

  • Preheat your oven to Fan Assisted355 °F (180 °C), or Conventional400 °F (200 °C). Once the oven's hot, take the pie crust out of the freezer and pour in the pumpkin pie filling.
  • Bake the pie for 20 minutes. After that, lower the oven temperature to Fan Assisted320 °F (160 °C), or Conventional355 °F (180 °C). Continue baking for another 30 to 40 minutes, or until the filling sets and the top turns a light brown.
  • After baking, let the pie cool down to room temperature before slicing it up. If you like, top each slice with some whipped cream and a sprinkle of cinnamon.


Calories: 275kcalNet Carbs: 4.9gCarbohydrates: 8.3gProtein: 6.8gFat: 24.8gSaturated Fat: 9.8gSodium: 144mgMagnesium: 66mgPotassium: 245mgFiber: 3.4gSugar: 3.2g


  • Serving Size: 1 slice, 1/12 pie.
  • Baking Tips: Almond flour can burn quickly. If you notice the pie crust browning too fast, shield the pie with aluminum foil during the last 15 minutes of baking.
  • Storage: If you’re not eating it right away, you can store it in the fridge for up to 4 days or freeze it for up to a month.
  • Make Ahead: This pumpkin pie is perfect for prepping in advance. It stays fresh in the fridge for several days and freezes well. If freezing, let the pie cool, wrap it in plastic wrap, followed by aluminum foil. Thaw it either at room temperature or in the fridge overnight.
  • Serving Suggestion: If you’re making this for a special occasion, whip it up the day before. This way, it’s nicely chilled when you serve it. And don’t forget the fluffy whipped cream on top!
  • Make it Dairy-Free: Swap the heavy whipping cream with coconut cream in the filling. In the crust, replace butter with either coconut oil or palm shortening sourced from sustainable agriculture.
  • Make it Nut-Free: If you’re looking to avoid nuts, try our Nut-Free Pie Crust recipe that uses coconut flour. It offers a delicious alternative while keeping the pie low-carb and keto-friendly.
  • Flavor Variations: Looking for a unique twist on the classic pumpkin pie? Try using our Zucchini “Apple” Butter in place of the pumpkin puree. 

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