Home » holidaze » (The Best!) Keto Pumpkin Pie 🍂 gluten free

(The Best!) Keto Pumpkin Pie 🍂 gluten free

This keto pumpkin pie is everything you expect (and more!) from this Thanksgiving classic: a deliciously silky custard, all wrapped up in our famous flaky pie crust!

Keto pumpkin pie with a flakey pie crust
Gluten Free & Keto Pumpkin Pie

Gluten Free & Keto Pumpkin Pie

An Absolute Classic!

I don’t know about you, but imo pumpkin pie is too much of a classic to mess around with! And so, beautifully spiced and incredibly flavorful, you’ll find that this keto version varies little from the tradition in both taste and texture. 

Supreme and stunning results, surely worthy of your Thanksgiving table

Plus, you’ll be happy to hear that making this keto pumpkin pie is not particularly difficult at all. Though like any custard-type dessert, just be mindful of a few details below to ensure the perfect slice. Read on!

Serving a slice of keto pumpkin pie
Gluten Free & Keto Pumpkin Pie

How Make A Delicious (& Pretty!) Keto Pumpkin Pie

Let’s face it, when it comes to Thanksgiving, you most definitely want to put your best pie forward! So let’s talk about a few details (and cheats!) of what you need to look out for when making this keto pumpkin pie so you get a real stunner.

  • Make sure your pie crust is very cold, and work quickly in a relatively cool environment (i.e. not next to your preheating oven!). This will keep it more manageable, and if you feel like it begins to melt away simply pop it in the freezer for 15 minutes before carrying on. Did it break a bit? No worries, just patch it right up! Oh, and you can also crimp the edges (as you can see!), but it feels a bit more like play-dough than pie crust (you’ll know what I mean).
  • To blind bake or not is perhaps the eternal pie conundrum. I’ve done it both ways here, and while you do get a slightly flakier pie crust with a blind bake, it’s also honestly debatable if it’s worth the extra hassle here. So I suggest you just bake it all at once and save yourself a couple hours (cooling down time etc).
  • The right spices are clearly important. And while you can buy ready-made pumpkin pie spice, I will always advocate for freshly ground nutmeg (it’s a game changer always guys!). And I also borrow a tip from the peeps over at King Arthur, and add a dash of freshly ground black pepper. You won’t taste it, but it will add a great deal of depth to your pie.
  • Don’t overcook! Cracked pumpkin pies made with sugar are the result of over-baking (as the egg proteins continue to cook as they cool). Now, when I baked this pie with erythritol, it cracked close to the edge from minute 25 of baking. Could be my 20-year old oven (reliable, but can run a bit hot)… but this didn’t happen with allulose or xylitol. Didn’t affect the final texture, just a heads up. Otherwise, just like with sugar pies, you want to take it out of the oven while still jiggly in the center. But note that, unlike their sugar counterparts, the pie doesn’t feel fully set around the edges even after minute 60 (but a toothpick inserted will come out mostly clean, not drenched).
  • Get your leaves on! I whip up a double batch of the pie crust, and make some crackers and pretty cutouts with it (leaves are my favorite). Good for your cheese platter and some pie decorating; particularly handy if you do end up with some cracks. Or some good-old whipped cream will do the trick just as well.
  • Did your pie become opaque? Yup, erythritol tends to do that in custards as it cools! I simply gave mine a very light (and gentle!) brush with some Lakanto syrup and everyone was non the wiser. Oh, and it doesn’t affect the taste or texture at all; so not a biggie!

Crimping keto pie crust
Gluten Free & Keto Pumpkin Pie
Low carb and keto pumpkin pie slices
Gluten Free & Keto Pumpkin Pie

The Sweetener

As you can read from the previous section, this is probably the thing you need to consider the most when whipping up this pumpkin pie is the sweetener.

But you’ve also got plenty of options:  Allulose is my favorite for best texture and no aftertaste now (you do need to add 30% more though), Lakanto Golden (slightly opaque results, but no cooling aftertaste here imo), xylitol (non-corn though to avoid tummy troubles!).

1. Xylitol and allulose behave fairly similar in custards, and are probably the ‘best’ choice in terms of both taste and looks. Absolutely no aftertaste and there are no problems with crystallization. Allulose is 70% as sweet as sugar (i.e. you need to add 30% more).

Note: I’ve been testing different brands of xylitol and have noticed Health Garden and XyloSweet are two solid ones (particularly if you tend to get occasional tummy pangs with the NOW brand).

And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!

2. I also tested the pie with erythritol (Lakanto golden), and while there was no aftertaste there were a few issues with crystallization here and there (as in the pie slowly became opaque, rather than nice and shiny). The pie also did seem to crack a little bit as it baked, but cooled down just fine and I didn’t find there to be any cooling aftertaste at all.

How much sweetener? Traditional pumpkin pies generally call for a cup of sugar (half brown, half granulated). I find this is a bit too much for keto adjusted palates, and added 2/3 cup to mine. Still felt quite sweet and dessert-like, so you could probably even go down to 1/2 cup if you wish to just lightly sweeten it.

A slice of keto pumpkin pie with whipped cream

Freshly baked keto pumpkin pie
Gluten Free & Keto Pumpkin Pie
Eaten slice of keto pumpkin pie with smeared whipped cream
Gluten Free & Keto Pumpkin Pie

Keto pumpkin pie with a flakey pie crust

The Best Keto Pumpkin Pie (with our flaky pie crust!)

Course: Dessert
Cuisine: American
Keyword: gluten free pumpkin pie, keto pumpkin pie
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 10 slices
Calories: 288 kcal

This keto pumpkin pie is everything you expect (and more!) from this Thanksgiving classic: a deliciously silky custard, all wrapped up in our famous flaky pie crust!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

For the pie crust

For the pumpkin pie filling

Instructions

  1. See recipe video for guidance on the pie crust!

  2. Lightly butter a 9 inch pie pan. Roll out pie crust into a roughly 13-inch circle, between two sheets of parchment paper. Feel free to lightly dust with coconut flour as needed. Transfer to the pan, using the parchment paper as an aid. Crimp the edges (or simply trim). Refrigerate and preheat oven to 400°F/200°C while you make the filling.

  3. Mix together in a small bowl the sweetener, salt and spices. Set aside. 

  4. Lightly beat the eggs in a large bowl. Add in the pumpkin puree, heavy cream, vanilla extract and continue to beat until thoroughly incorporated. Beat in the sweetener and spices mix. 

  5. Place the refrigerated pie pan on a baking tray and cover the edges with aluminum foil (to prevent over browning). Pour in the pumpkin filling and bake for 50-65 minutes, uncovering the edges around minute 40. A few things to note: the filling didn't begin to rise for me until about minute 35, and with sugar alcohols the pie will appear to still not be set even after 60 minutes. Having said that, a toothpick inserted 2-inches from the edges should come out barely moist, and the center should still be jiggly. 

  6. Allow the pie to cool completely at room temperature, as it will continue to cook and set while cooling. I also always like my pumpkin pie best after a couple hours in the fridge. 

Recipe Video

Recipe Notes

*Please see section on sweeteners for deets, as each one of the keto sweeteners will lead to slightly different results. 

And note that nutrition facts were estimated per slice, pie crust and custard included (4.5g net carbs)!

Nutrition Facts
The Best Keto Pumpkin Pie (with our flaky pie crust!)
Amount Per Serving (1 slice)
Calories 288 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 13g65%
Cholesterol 89mg30%
Sodium 148mg6%
Potassium 128mg4%
Carbohydrates 7g2%
Fiber 2.5g10%
Sugar 1g1%
Protein 4.5g9%
Vitamin A 7125IU143%
Vitamin C 2mg2%
Calcium 41mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

102 comments

  1. Jeremy Bizon says:

    This recipe turned out great! However, I used 1/2 cup of Swerve sweetener and it was perfect. No sugar alcohol taste what so ever.

  2. JudytheBaker says:

    EXCELLENT!!! IM having a piece for breakfast

    I’d suggest checking the pie sooner to see if the crust protector should be put on earlier.

    Question, maybe sometime can answer. Part of the crust stuck to the parchment paper. I put it back into freezer. Still, it broke into pieces when I tried to lift it out. So there’s a lot of patching, that might stick to the pan.

    Should I put coconut flour on the parchment paper before rolling out the dough? Would that help? Thanks.

  3. Christin says:

    Made this tonight and the first thing my fiance said was “there is no way you can make a keto pumpkin pie”. Boy was he wrong! This is as good as the real thing—better in my book because it doesn’t have all the sugar the original does.

    The crust—oh my goodness! It’s the BEST textured keto pie crust that actually HOLDS TOGETHER. The only change I will probably make next time is adding some cinnamon into the crust for a little more flavor. But that’s just how I am used to my pumpkin pie crust being

  4. Penny Mason says:

    I would love to make the flaky Keto Crust, but have a bad reaction to coconut flour, (or anything coconut actually)
    What may I substitute for the Coconut flour?

  5. Mary Manello says:

    Paola! Have you ever used Bocha Sweet for your sweetener? Since I found it, I have given up all other sweeteners. I would love your opinion of it! I hope it works for this gorgeous pie of yours!

  6. Terry says:

    Made this for Thanksgiving and was given many compliments on it and my fellow Ketoers were so surprised to hear it is keto.

    Thank you

  7. Amy says:

    Any recommendation on turning these into mini pies for a party? Also wondering if freezing the finished pie is recommended?

  8. Fayrooz says:

    OMG Paola! I made this and it is out of this world!!! The best pie I ever ate- no joke! Thank you!!!!

    P.S. My guests were speechless after I told them it’s keto!!

  9. Fayrooz says:

    Hi Paola,
    I want to add the cutouts to my pie. Do you have directions for when they should be added? Bake cutouts first and add to pie at the end, add cutouts to pie in the beginning or add to pie mid-bake? Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.