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Amazing Keto Pumpkin Pie Recipe for Your Holiday Gathering

Pumpkin pie is a staple at any Thanksgiving gathering, and with this easy keto pumpkin pie recipe, you can enjoy your dessert without compromising your diet!

I see lots of keto pie recipes and cheesecake recipes that are made without the crust. But part of the overall pie enjoyment is in the crust. Some might even say that the crust is their favorite part.

I’ve tried a few different crust variations, and while they’ve all been tasty, there was always room for improvement.

That was until now!

Related: Read my lists of keto baking essentials to keep in stock.

Keto Pumpkin Pie PINTEREST

After making this easy keto pumpkin pie recipe, my husband told me, “You’ve really got the crust dialed in. Don’t change a thing!”.

That’s when you KNOW you’ve got a winner! Now I have a ton of recipes going through my head to use with the pie crust you’ll see here.

But first! I have several recipes already planned out for the holiday season.

My Personal Holiday Food Challenge!

For the months of November and December, in honor of all those trying to stay Keto Through the Holidays, I will be posting my favorite holiday food, but ketofied.

Some of the dishes will be new for me, ones I have never ketofied before. I expect some to even be epic failures. But the recipes that are a success, I will certainly share with you.

If all goes well, here are my recipe plans for the months of November and December. As I upload the recipes, I will come back to link them all in the blog posts. If they fail, I will mention that too, or find another recipe.

Related: Read this if you want to try going keto, but your family doesn’t!

November Recipes

Pecan Pie

Spinach Casserole

“Potato” Casserole

Keto Mac ‘n Cheese

Green Bean Casserole

Pumpkin Pie

Dinner Rolls

December Recipes

Sugar Cookie Cutouts

Baby Yoda Gingerbread Cookies

Chocolate Peanut Butter Layer Fudge


Breakfast Pizza

Pull-Apart Monkey Bread

How to Make Amazing Keto Pumpkin Pie for Your Holiday Gathering

Start by preheating your oven to 400 degrees F, then prepare the pie crust.

How to make a Keto Pie Crust

Add the dry ingredients (almond flour, coconut flour, xanthan gum, and salt) to a food processor, and pulse just enough to mix the ingredients.

Keto Pumpkin Pie crust dry ingredients

Next, add the butter and cream cheese. You want both of these cold and straight from the fridge. No need to remember to set the butter and cream cheese out to soften, which is great because I ALWAYS forget to set them out, lol

Keto Pumpkin Pie crust with butter and cream cheese

Pulse the butter and cream cheese in the food processor with the dry ingredients until the dough is crumbly, then add the egg and vanilla creme stevia.

Keto Pumpkin Pie add egg

Pulse one last time until a dough ball just starts to form. You do not want to over pulse the dough.

Keto Pumpkin Pie crust dough

Roll the newly formed dough in plastic wrap and stick in the refrigerator for at least 30 minutes, although the dough can be made days in advance. It should be fine in the fridge for up to 4 days.

Once ready, roll out the dough between 2 pieces of parchment paper.

Keto Pumpkin Pie crust rolled out

Then flip….yes, I mean literaly flip, the rolled out pie crust into a greased pie pan and poke holes in it using a fork. You can also make fork marks around the rim if it tickles your fancy.

Keto Pumpkin Pie crust shaped with fork

Bake the pie crust for 10 minutes, then remove and allow to cool completely before adding the filling.

How to make the Keto Pumpkin Pie Filling

You have two options here.

You can dump ALL the ingredients (pumpkin puree, coconut cream, eggs, powdered sweetener, pumpkin pie spice, vanilla extract, and salt) at once into a mixing bowl and beat until everything is combined….OR

You can attempt to whip the coconut cream first, before beating in the other ingredients.

I did find that whipping the coconut cream first produced a “fluffier” filling gave it a lighter orange color.

Both methods taste great, so baker’s choice.

Keto Pumpkin Pie filling ingredients

Pour the keto pumpkin pie filling into the pie crust and cover the pie crust edges with aluminum foil. This is to prevent the exposed crust from browning too much.

Keto Pumpkin Pie foiled crust

Bake the keto pumpkin pie at 325 degrees for 40-50 minutes.

Allow the pie to cool completely on the counter, then transfer to the refrigerator for at least 1 hour before serving. I find that it tastes best when allowed to chill in the refrigerator overnight.

Keto Pumpkin Pie with whipped cream

I’m posting a video tutorial for this recipe, but feel free to scroll down to the recipe card for the printable version. If you enjoy recipe tutorials like this one, be sure to subscribe to the Healthy Ambitions YouTube Channel.

Optional Topping!

There’s nothing wrong with adding a little extra sweetness to your dessert, right? I always have heavy cream in the house, and it’s rare that I’m without Swerve Powdered Sweetener, so whipping up a batch of sugar free whipped cream to put on top of the pie is super quick and easy!

All you need is ¼ cup of heavy whipping cream and 1 tbsp of swerve powdered sweetener. Using an electric hand mixer, whisk the two ingredients until the cream reaches its desired thickness.

It’s so easy to make, you find yourself adding whipped cream to all your keto desserts and shakes!

Do you have any toppings you like to add to your pumpkin pie? Let me know if the comments below!

Keto Pumpkin Pie FEATURE

Amazing Keto Pumpkin Pie Recipe for Your Holiday Gathering

Yield: 12
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

The absolute best keto pumpkin pie recipe with a gluten-free crust!


For the Crust:

For the Pie Filling


For the Crust:

  1. Preheat the oven to 400 degrees F
  2. Add your dry ingredients to your food processor and pulse until well combined
  3. Add the butter and cream cheese, then pulse again until crumbly.
  4. Add the remaining ingredients and pulse just until a dough ball forms.
  5. Remove the dough from the food processor, ball it up in plastic wrap, and refrigerate for at least 30 minutes.
  6. Once ready, roll the dough between two pieces of parchment paper to fit the size of your pie pan.
  7. Poke holes in the crust, using a fork, then bake ate 400 degrees F for 10 minutes.
  8. Remove the Crust and allow to cool for at least 10 minutes
  9. (reduce the oven heat to 325 degrees F)

For the Pie

  1. Add all the pie filling ingredients into a large bowl and mix until well combined.
  2. Pour the pie filling into the cooled pie crust, and place foil around the edges of the pie crust.
  3. Bake at 325 degrees F for 40-50 minutes, or until the center is only slightly jiggly.
  4. Allow the pie to cool completely on the counter, then transfer to the refrigerator for at least 1 hour before serving.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 193Total Fat: 14gCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gProtein: 5g

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Selina Hoffart

Saturday 1st of May 2021

This is the only keto pumpkin pie recipe you need! It's perfect! The crust is also perfect for quiche, just replace the sweetener with 1/2 tsp of garlic powder and add your filling after you prebake the crust.

Cathy Dean

Sunday 2nd of May 2021

Oh wow!! Thank you so much!!! And great idea on the savory quiche conversion! I just might have to add that to the website ;)

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