This HOMEMADE KETO PUMPKIN PIE starts with a yummy traditional pumpkin pie filling but then has a great almond flour crust to accompany it. It will be one of your favorite sugar-free pies from now on.
I’m not sure if I’ve really expressed to you guys how much I love fall! Everything about it…the food, the weather, cute scarves, boots, and sweaters, oh and did I mention the food??
Oh man, what’s not to like about fall recipes? Apple cider, apple pie, pumpkin lattes, butternut squash soup, pumpkin cookies, apple crisp, and of course one of my absolute favorites …PUMPKIN PIE.
Let’s talk about pumpkin pie for a few minutes. I’m not sure about you, but pumpkin pie is such a fall time classic, and no one should miss out on this classic because of their diet restrictions. So I’m happy to tell you all that, this keto pumpkin pie recipe is extremely close to the original in taste and texture you have always loved.
But the awesome thing about this low carb pumpkin pie is that it’s made with a yummy almond flour crust and is completely sugar-free!
If you’re like me, pumpkin pie is not just considered a dessert thing. One of my favorite things is to grab a slice of homemade pumpkin pie, put a dollop of fresh sugar-free whipped cream on top, and eat it while I have my coffee in the morning. MMMM….pie for breakfast….so good!!
What Does Pumpkin Pie Taste Like?
There’s a lot of pumpkin pie recipes out there but most of them will all have a thick custard-like filling and have spices such as cloves, ginger, nutmeg, and cinnamon. Pumpkin pie is made with cream or evaporated milk and should have a thick yet smooth texture.
Some people compare it to sweet potato, but as you’re cooking it, all the spices together smell amazing. And tastes even better.
What Ingredients are in Low Carb Pumpkin Pie?
Almond Flour – Your choice of low carb flours consists of several options, but I chose to use almond flour. I like the consistency of it, and well as the taste and flavor. I find it to be a very versatile low carb flour, but if using it make sure to get the superfine almond flour, it makes a big difference.
Butter – Pretty much a staple ingredient to pie crusts. I chose to add melted butter for my crust. But it does make your dough a little bit less firm. But keep in mind, low carb pie crusts are definitely going to be more fragile in general, so don’t expect it to be exactly like a regular one, but it’s sure yummy all the same!
Vanilla & Cinnamon – I thought that adding a touch of vanilla and cinnamon was a nice little addition, especially when making a sweet pie over a savory one. Feel free to omit these 2 ingredients if you choose to, but I like the little added flavor.
Xanthan Gum – This is what I use to help keep the pie crust together. It’s used in so many recipes as a binder, especially in gluten-free recipes. This is key and you don’t want to skip it.
Sweetener – I chose to use granulated swerve for this recipe. Not a lot though, only ¼ cup to give it a little bit of sweetness. For those of you who aren’t familiar with Swerve, it’s a zero-calorie, non-glycemic sugar replacement that is safe for those who have diabetes and also commonly used in Keto desserts.
Pumpkin – I find using canned pumpkin is so so so much easier than using fresh pumpkin plus it tastes just as good. Pumpkin is a low carb vegetable and is full of vitamins, minerals, fiber, and antioxidants.
Sweetener – I chose to use granulated monkfruit sweetener, it’s usually my go-to sweetener choice. But you have other options such as Swerve, Bochasweet, Allulose, or Xylitol. (But something to please keep in mind that Xylitol is very dangerous to your pets, so I don’t recommend using it if you have any pets.)
Heavy Cream – In a homemade pie using heavy cream is common, especially in a keto pumpkin pie. Compared to other pumpkin pies that use evaporated milk. I like the consistency of using the heavy cream, which helps give your pie a nice thick filling.
What’s in Low Carb Pumpkin Pie Spice?
I’ve been finding lately that having pumpkin pie spice on hand has been very helpful and convenient. If you don’t have it at home, that’s ok cause there’s a good chance that you have all the ingredients that you can probably make your own batch.
It’s a mix of just cinnamon, nutmeg, ginger, allspice and cloves. That’s it! See, super easy.
Here are the ingredients you need for 1 pumpkin pie:
Combine them all together and add it to your homemade pumpkin pie.
Can I Eat Pumpkin Pie on Keto?
Yes, Pumpkin is ok to eat while on Keto. I didn’t think at first that pumpkin was a “low-carb vegetable” but in fact apparently it is. They are full of vitamins, fiber, minerals, antioxidants, and can work actually well with a low carb diet. In fact, it was one of the vegetables allowed during the Atkins diet’s induction phase.
A half a cup of canned pumpkin has about 7 net carbs, and 3 grams of fiber.
So as long as you make your filling with keto-approved sweetener, and use an almond flour crust like mine, then you can eat pumpkin pie without problems!
Different Variations of Homemade Sugar-Free Pumpkin Pie
I actually don’t have too many variations of this homemade sugar-free/keto pumpkin pie. The only things I could come up with are these:
If you or anyone else has an allergy to nuts, then skip the almond flour crust and use a coconut flour crust. (I will have a coconut flour pie crust recipe soon)
I chose to use granulated monk fruit sweetener for the pie filling, but you can choose any other low carb sweetener of your choice.
If you want to make any type of decorations for the top of your pie, then double the batch of pie crust, and use cookie cutters of your liking.
You can also use some sugared cranberries to add as decoration to your pumpkin pie, soak the cranberries in water then roll them in some low carb sweetener or regular sugar. Place them in the freezer for a little bit, then add them to the pie.
How to Make Keto Pumpkin Pie
Making your own homemade sugar-free pumpkin pie is so easy. It’s going to be your new favorite pumpkin pie recipe to make for your guests. Follow these simple instructions and you’ll have this pie ready in no time.
This almond flour pie crust is a piece of cake to make, or should I say pie. Click on the link and follow my instructions for making this almond flour pie crust.
At this point, you need to decide if your pie recipe calls you to pre-bake your crust or to bake it with the pie filling. If you don’t need to pre-bake it, (which this homemade pumpkin pie recipe doesn’t need to be pre-baked) then stop here, and follow your pie recipe moving forward.
Making the filling is super easy.
Grab a medium-sized bowl, and add the sweetener, salt, cinnamon, ginger, and cloves. Mix the ingredients with a spoon until well combined.
Now add the eggs and whisk it up.
Once it’s mixed, then add the pumpkin and whisk again.
At this point, we are now ready to add the heavy cream. Slowly stir in the cream, while whisking at the same time.
So now it’s time to assemble the pie. Pour the pumpkin pie filling into the pie crust.
This next step is an important one. Get your pie shield and cover the edges of the crust. If you don’t have a pie shield yet, I really recommend you get one because almond and coconut flour crusts burn a lot quicker than regular ones. But if you are in a pinch then get some foil and gently wrap it around the edges.
Bake it at 325 degrees for about 40 minutes. You may need it longer depending on your oven. Baking it at a low temperature is going to help to keep the pie from cracking.
How Can I Keep a Sugar-Free Pumpkin Pie Top from Cracking?
It’s simple really…DON’T OVERCOOK IT! Cracking is a direct result of over baking, and it’s not hard to do. Some people think that as soon as it cracks it means it’s ready. Nope, not the case.
Remember that homemade pumpkin pie is a custard base, similar to cheesecake so you will want to take it out of the oven while it’s still jiggly. Not only will over baking it cause cracks, but it can also affect the texture and cause your low carb pumpkin pie to get dry. Let’s face it, no one wants that!
Another way to help prevent your sugar-free pumpkin pie from cracking is to cook it at a lower temperature. A normal pumpkin pie recipe usually tells you to start the pie at 425 degrees then turn it down to 350 degrees. But I recommend you keep the temperature at 325 degrees for the whole time.
Why Is My Pumpkin Pie Wet on Top?
So just like overcooking your low carb pumpkin pie can cause it to crack, overcooking it also can cause the pie to get a little wet on top.
When dealing with a custard base, overcooking the eggs can cause droplets of water to appear on your homemade pie.
A suggestion is to pre-bake your crust for a little while, then add your pumpkin filling. If you choose to do it this way then you can cook it on even lower temperatures, like 300-325 degrees. Don’t forget that the pumpkin pie will continue to cook for a bit once removed from the oven. So take it out while it’s still jiggly.
How to Thicken a Pumpkin Pie FIlling
If you’ve ever made a pumpkin pie following the back of Libby’s Pumpkin can, you’ll see the recipe calls for a can of evaporated milk. But with a homemade pumpkin pie, we use heavy cream. Typically using heavy cream thickens everything up, including the filling to this sugar-free pumpkin pie. I find just using the heavy cream makes my filling just thick enough.
But if you find that you want it thicker, then you can wring out the pumpkin into a cheesecloth and get out any extra liquid that might be in it.
How Can I Avoid Burning the Crust?
You may have read about this from my Almond Flour Pie Crust recipe already, but in order to keep your pie crust from burning, you need to have a Pie Shield. It’s a must-have item in your kitchen.
I got a silicone pie shield that I absolutely love, it’s so easy to maneuver and use and only cost me about $8.00.
If you don’t have a pie shield and can’t get one in time to make this keto pumpkin pie, then use some foil and cover your edges. It’s not a good as a real pie shield, but it will do the job when in a pinch.
Other Diets this Recipe is Good for:
This pie is not only Keto-friendly but it’s also gluten-free and completely grain-free.
For those of you who aren’t watching their carbs, but need a pumpkin pie thats gluten-free, look no more. If you want to have regular sugar that’s fine, but use white granulated sugar instead of the Swerve like the recipe calls for.
What Goes with Pumpkin Pie?
Oh my goodness….the quick answer is everything! The first thing that comes to mind is pretty much every other fall and winter dish you can think of.
And the list goes on…on…on. I think it’s safe to say that you can serve pumpkin pie with just about anything.
Can I Make and Freeze a Keto Pumpkin Pie Ahead of Time?
Honestly making a pumpkin pie on the day you’re eating it is the best option. I don’t like to take a chance and make my keto pumpkin pie too far in advance. But if you need to make your homemade pumpkin pie early it can be done, but I’d only do it a day in advance.
The reason for that is because the filling is custard-based, it can pull away from the crust and get denser over time, and honestly, after sitting in the fridge too long that’s when it can get soggy too.
You have the option to make it and freeze it though. First, you need to make sure the pie is 100% completely cooled. Then wrap the pie in plastic wrap first, a few times around is best, then wrap again in foil. Please make sure it’s completely wrapped so it doesn’t get freezer burn.
When you are ready for the pie, put in on the counter and let thaw. It should take a few hours and then it will be ready to eat.
How to Store Pumpkin Pie
As we have already established homemade pumpkin pie is custard-based and it needs to be refrigerated. Cover with some foil or plastic wrap and store in the fridge for a few days. But it’s so good I don’t think that it’s going to last too many days anyway.
More Keto Dessert Recipes
If you’re in the mood for some other Low Carb Desserts then try our: