A deliciously, low carb, gluten free, and sugar free pumpkin pie recipe that you and your guests would never know wasn’t the “real deal”.
If it’s time to bake another pumpkin pie, then it’s safe to say that the holiday’s are just around the corner. Choosing the perfect recipe (especially when it comes to baking) is important so that your day is not only less stressful, but more memorable too.
I take a lot of pride in all my recipes, but especially in the recreation of the holiday classics. It’s always an honor to see something made and served on these important days. I hope that you find this recipe easy to follow and recreate for all your loved ones.
This keto low carb pumpkin pie is the REAL deal! While it may be made with low carb sweeteners and my classic keto and gluten free pie crust, it’s just as good as any other homemade pumpkin pie if you use the tutorial below and the right ingredients (for texture and flavor).
Be sure to read through the whole post below for all the tips, techniques, and information you need for baking the pie to perfect. If you’re ready to get to baking, jump to the recipe below and dive in!
- Large Mixing Bowl
- Measuring cups and Spoons
- Rubber Spatula
- Pie Plate/ Pie Pan
- Aluminum Foil or Pie Crust Shield
Use the outlined culinary notes below to help you answer commonly asked questions, find possible ingredient substitutions and more.
How many carbs are in pumpkin puree?
Making a homemade pumpkin pie, always works best with pumpkin puree (not pre-made pumpkin pie filling). There are also fewer carbs in a can of puree too.
I used a can of organic puree that was a total of 21 net carbs. This sounds like a lot, but that spread out amongst 8-10 servings starts at 2.6 net carbs per slice (which is awesome)!
Keto Pumpkin Pie Ingredients:
Keto Pie Crust: My go-to recipe for this almond flour based pie crust is flaky, slightly sweet, and easy to make. You can follow the tutorial for this crust or also check out my recreation of a keto graham cracker crust recipe. Both are great options for pairing with this pie.
Pumpkin Puree: Use canned puree of your choice. They may vary slightly in carbs per can depending on the brand, but they’re all very similar (give or take a few net carbs). I suggest checking the nutrition label on the can you buy and use for the most accurate information.
Allulose Low Carb Sweetener: I prefer allulose as a low carb sweetener personally. I find it has no weird after taste and bakes as close to real sugar, but with zero carbs. You can swap with any other low carb granulated sweetener you like here however.
Eggs: Room temperature eggs always work best. Eggs add volume to the filling and helps the custard set as well.
Heavy Cream: Heavy cream is the base of the custard filling. Make sure it’s cold out of the fridge before using.
Xanthan Gum: This acts as a binding agent and helps slightly thicken your custard pie filling. Do not omit!
Vanilla Extract: It may seem odd to add vanilla to a pumpkin pie, but believe it or not it actually helps amplify the pumpkin flavor so I prefer to add it.
Pumpkin Pie Spice: You can use pre-mixed pumpkin pie spice for this recipe or simply use a variety of spices to make your own. Traditional pumpkin pie spice is made up of cinnamon, ginger, all spice, nutmeg, and sometimes a little cardamom. Here is a great recipe to mix up your own pumpkin spice too.
Whipped Cream: To garnish your pie you can use a whipped cream topping I use heavy cream, vanilla, and some powdered low carb sweetener to taste. Whip it up good and serve over your pie!
How to prep your keto pie crust:
I choose to go the traditional route with this classic style keto and gluten free pie crust recipe that’s made from almond flour.
Prep your crust ahead of time, let it chill, and press it into a greased pie plate. What I love about this recipe is that you don’t have to roll the crust out and can easily press it right in with your hands and rechill before pouring in your filling.
If you want to switch up the crust, try going with my keto graham cracker crust recipe (that’s just as simple, if not easier) as an additional option.
After you have prepped your chosen pie crust for this recipe, you can mix up your pie filling. All you need is a large mixing bowl and whisk to get you started.
To your mixing bowl, add your pumpkin puree, eggs, low carb sweetener, spices, vanilla, and xanthan gum. Pour over your heavy cream and whip everything together until smooth and well mixed.
Take your chosen prepared pie crust and pour in your filling. Pie plates vary so be mindful to not over fill. You should be able to use the majority of the filling.
Final Tips For Baking The Perfect Pumpkin Pie:
- Place your uncooked, filled pie on a baking sheet so it’s easy to move your pie in and out of the oven.
- Only ever bake in a fully preheated oven.
- Bake on the middle rack for even cooking. Keep an eye on the crust so it doesn’t burn (I usually put the pie shield on after 15 minutes). You can also use foil around the edges if needed.
- Always keep an eye on your pie filling! The true way to know when it’s done is that the sides are fully set, but the middle will still have some jiggle (but should not be raw).
- Let the pie fully cool to room temperature and set up (about 2-3 hours).
- Refrigerate your pie and cover carefully with plastic wrap and serve with your whipped cream when ready!
Keto Pumpkin Pie
- [1 Keto Gluten Free Pie Crust ]
- 1 can Pumpkin Puree
- 2 Eggs
- 1 cup Heavy Cream
- 1 cup Allulose Sweetener this is less sweet compared to other low carb sweeteners. If using a different type maybe use 3/4 cup instead.
- 1 tsp Xanthan Gum helps set the pie, don’t omit
- 1 tsp. Vanilla Extract
- 2 tsp Pumpkin Pie Spice
- Optional Whipped Cream Topping
- READ THROUGH THE FULL RECIPE BEFORE STARTING! IT'S ALWAYS GOOD TO BE COMPLETELY PREPARED BEFORE DIVING IN (the full post above also is very helpful and I encourage you to read that as well).
- Once your crust is fully prepped add it to a greased pie plate and preheat the oven to 350 F. Set your oven so that the pie will fit easily on the middle rack. NOTE- The standard keto pie crust doesn't need to par-bake for this recipe but you will need to par-bake the keto graham cracker crust.
- In a large mixing bowl, combine all the pumpkin pie filling ingredients and whisk until smooth.
- Carefully pour the pie filling into your prepped crust. Leave about 1/4-1/2 inch of space to allow the filling to expand. Smaller pie plates may mean you have a little remaining pie filling, so please take note!
- Place your filled pie onto a baking sheet so it's easy to transfer in and out of the oven as needed. Place it on the middle rack and set a time for 15 minutes.
- Check the sides of your crust after 15 minutes. Almond flour burns easier than traditional flour. I like to usually add a pie shield to protect the edges from overbrowning or lightly cover the edges with foil. Continue baking from another 40 minutes.
- After about 50-55 minutes of total cooking time, check the center of the pie. The sides should be set and the center should be jiggly but not look like liquid. If it still looks too thin in the middle, allow it to bake for another 5-10 minutes or so. It's easy to slightly over bake, so I encourage you to keep an eye on it after this point.
- NOTES- The center should jiggle like Jell-O. If you're worried about over-baking and cracking the rest of the pie but the center still seems to undercooked, try turning the oven off at this point and letting the temperature slowly finish cooking the pie over the next 15-30 minutes.
- Once cooked, remove from the oven and allow it to cool on the counter until it reaches room temperature. Store covered in the fridge until ready to eat. Serve with whipped cream if desired.