Low Carb and Keto Pumpkin Pie with Almond Flour Crust

This easy keto pumpkin pie recipe with heavy cream and an almond flour crust is low carb and gluten-free! It’s seriously the best keto thanksgiving dessert whether you’re counting carbs or not! Plus, it’s so easy to throw together, and you can say you made it from scratch!

We love baking around the holidays, but we also stay busy! So anything we make needs to be family friendly, as well as, suitable for our goals! So for this recipe, we really wanted to first create a delicious dessert and then work on the macros. After a little playing, we’re confident that even your picky in-laws will be asking for this low carb pie recipe!

How many carbs are in traditional pumpkin pie?

A piece of a classic pumpkin pie recipe contains around 44 net carbs! It’s also around 550 calories.

How many carbs are in our best keto pumpkin pie?

Our keto-friendly pumpkin pie has a fraction of the carbs and calories! You can enjoy a piece for just 3.3 net carbs and 257 calories! The macros for this dessert are 6% carbs, 86% fat, and 8% protein.

Why an Almond Flour Crust?

We debated on a coconut flour crust, but it just didn’t jive with our Fall-vibes. We wanted something a little more flaky and didn’t want any kind of coconut flavor overtaking the pumpkin.

With that said, you could, of course, try it with a coconut crust or another crust recipe you like.

With any crust, you’ll want to pre-bake it first though. This will help it not get soggy when you add the filling. This tip also goes for any custard-type pie or cheesecake.

No-Bake Pumpkin Pie Filling

We chose a no-bake pumpkin pie filling because personally – we find it easier to work with and still yummy!

It can take a lot of practice to have a baked pumpkin pie not crack on you, and this dessert looks as great as-is!

Plus, it’s still has that warm comfort food feeling while being oh-so-creamy!

What You’ll Need to Make an Easy Keto Pumpkin Pie

For the keto pumpkin pie filling:

• 12 oz pumpkin puree
• 8 oz softened cream cheese
• 1 C erythritol
• 1 C heavy whipping cream
• 1 tsp cinnamon
• 1 1/2 tsp pumpkin pie spice
• 1/8 tsp salt
• 1 vanilla bean, sliced down the middle and scraped

For the keto-friendly almond flour crust:

• 3 C almond flour
• 12 Tbsp butter, melted
• 6 Tbsp erythritol

How to Make A Keto-Friendly Pumpkin Pie

• Preheat the oven to 350 degrees.
• Combine the almond flour, erythritol, and melted butter together. Stir to form a crumbly mixture for the crust.
• Spread this mixture into an un-greased 9 inch pie pan. Bake for 5-8 minutes, until golden brown.
• Allow to cool completely.
• In a large bowl or mixer, add pumpkin puree, cream cheese, and erythritol. Beat 1 minute on medium high speed.
• Add remaining ingredients and beat 3-5 minutes until thick and creamy.
• Pour the mixture into the cooled crusts and chill for 2-3 hours before enjoying!

Each piece (if divided into 7ths) is approximately 3.3 net carbs.

Looking for more comfort food?

Check out our crockpot potato soup or our favorite healthy Thanksgiving recipes!

If you’re not following a strictly ketogenic diet, we also love to serve our fun-take on Rachel’s English Trifle from Friends on Thanksgiving!

More Easy Keto Desserts & Resources:

• Keto Quick Start Guide for Beginners!
• Keto Peanut Butter Pie
• Paleo Sweet Potato Casserole 
• Keto Apple Pie Crumble

Continue to Content

Yield: 14

Best Easy Keto Pumpkin Pie Recipe with Heavy Cream & Almond Flour Crust

Print

This easy keto pumpkin pie recipe with heavy cream is low carb and gluten-free! It's the best keto thanksgiving dessert to make from scratch!

Prep Time 25 minutes

Cook Time 5 minutes

Total Time 30 minutes

Ingredients

• 12 ounces pumpkin puree
• 8 ounces cream cheese, softened
• 1 cup erythritol
• 1 cup heavy whipping cream
• 1 teaspoon cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1/8 teaspoon salt
• 1 vanilla bean, sliced down the middle and scraped

For the crusts:

• 3 cups almond flour
• 12 Tablespoons butter, melted
• 6 Tablespoons erythritol

Instructions

1. Preheat the oven to 350 degrees.
2. Combine the almond flour, erythritol and melted butter together. Stir to form a crumbly mixture for the crust.
3. Spread this mixture into an un-greased 9 inch pie pan. Bake for 5-8 minutes, until golden brown.
4. Allow to cool completely.
5. In a large bowl or mixer, add pumpkin puree, cream cheese and erythritol. Beat 1 minute on medium high speed.
6. Add remaining ingredients and beat 3-5 minutes until thick and creamy.
7. Pour the mixture into the cooled crusts and chill for 2-3 hours before enjoying!

Notes

• Optional: Top with whipped cream as shown
• This recipe makes 2 pies. 
• We suggest canned pumpkin purée for a thicker texture.
• You could also use a prepared pie crust to save time, but you'll want to adjust for the carbs in it.
• Storing Your Pie: You can leave your pumpkin pie at room temperature for a couple of hours. After that it needs to be covered and placed in the refrigerator.

Nutrition Information:

Yield:

14

Serving Size:

1 Slice
Amount Per Serving: Calories: 350Total Fat: 33.8gSaturated Fat: 14.3gTrans Fat: 0.8gUnsaturated Fat: 0gCholesterol: 61.7mgSodium: 81.5mgCarbohydrates: 23.5gNet Carbohydrates: 4.94gFiber: 3.3gSugar: 3.2gSugar Alcohols: 15.21gProtein: 6.8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Get Our Best Morning Routine Checklist!

Get More Simple Life Hacks on Our Podcast!

We have a blast on our podcast,The Kim and Kalee Show, every week! Join us for fun, simple tips to improve every aspect of your life!