Our easy Keto Pumpkin Pie recipe is perfect for Fall and Thanksgiving! You’ll love how easy it is to whip together this low carb pie using an almond flour crust! Plus, your family is going to love how delicious this dessert is, too!
Goal: It Needed to Be Easy & Delicious!
Besides taste which was our top priority, we wanted the pie to be as simple as possible to throw together. We know the holidays are really busy, and we wanted something you could make quickly!
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!
How to Make This Easy Keto Pumpkin Pie
You’ll need almond flour, butter, and erythritol for the crust.
For the No-Bake Keto Pumpkin Pie Filling, you’ll need pumpkin puree (canned is good), cream cheese, erythritol and whipping cream, as well as, cinnamon, pumpkin pie spice, salt, and vanilla.
How to Make It
You’ll start by making the crust. You’ll combine the almond flour, erythritol, and melted butter together. Then stir it into a crumbly mixture.
Then you’ll spread the crust over a 9″ pie pan, un-greased. Bake at 350 degrees for 5-8 minutes until golden brown.
Allow to cool completely.
Then, in a standing mixer, add add pumpkin puree, cream cheese, and erythritol together. You’ll want to beat it for 1 minute on medium high speed. Then you can add in the other ingredients. Next, beat the mixture for 3-5 minute until it’s thick and creamy.
Now, you’re ready to spread the mixture into your cooled crust. We recommend letting it chill 2-3 hours before serving.
This recipe makes 2 pies and can divided up into 7-8 pieces each.
You can also top the pie with whipped cream if you’d like.
Each piece (if divided into 7ths) is approximately 5 net carbs.
Looking for more comfort food?
If you’re not strictly keto, we also love to serve our fun-take on Rachel’s English Trifle from Friends on Thanksgiving!
You may also like our:
Easy Keto Pumpkin Pie
- 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
- Make the crust by adding the almond flour, erythritol and melted butter together. Stir to form a crumbly mixture.
- Spread crust mixture into the bottom of a 9 inch pie pan, un-greased. Bake in 350 oven for 5-8 minutes, until golden brown.
- Allow to cool completely.
- In a stand 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.
- Spread into cooled crust and chill for 2-3 hours before serving.
- Optional: Top with whipped cream as shown
Nutritional Information is only approximate. If you'd like exact nutritional information we recommend entering it manually into a nutrition program of your choosing.