Keto and Low Carb Pumpkin Pie is smooth, thick, and creamy! A MUST for the holidays and the best when served with a big scoop of whip cream on top!
This Keto Pumpkin Pie recipe with coconut flour crust is the best sugar-free dessert for your Thanksgiving dinner.
It’s a creamy and delicious way to help you enjoy the holiday season without compromising your low carb diet. The pumpkin takes the spotlight here and this will be a much-loved recipe you will continue to make year after year. I do believe even your non-low carb family members will love this pie!
The first time I tried pumpkin pie, and I must say… it was love at first bite. A buttery and flaky pie crust with a sweet, cinnamon-spiced pumpkin filling, that had the texture of mousse. Oh my God!!
Keto Coconut Flour Crust
Pumpkin Pie can be much healthier when it’s made with a coconut flour crust. In fact, coconut flour pie crust hold way better than almond flour pie crust. That is why I recommend this option if you want to serve lovely pumpkin pie slices that don’t crumble appart! It’s perfectly flaky and works well every time!
If you’re not a fan of coconut, I can promise you this crust does not have the flavor of coconut. And I’m so excited to share with you this year is how fantastic this pie is in my coconut flour grain-free pie crust!
This keto pumpkin pie is everything you expect (and more!) from this Thanksgiving classic. With the holidays coming up, we’ll need a good sugar-free pumpkin pie recipe! The nice thing about this one is, it tastes like a regular pumpkin pie, so the whole family will eat it.
Ingredients to make Keto Pumpkin Pie
For the Filling
- Golden erythritol
- Kosher salt
- 3 eggs
- Pumpkin puree (1 15-ounce can)
- Heavy cream
- Vanilla extract
- Lemon zest
For the Crust
- Butter (melted)
- Coconut flour
- Natural sweetener
- Vanilla Extract
- Lemon zest
How to make Keto Pumpkin Pie
- Lightly butter a 9-inch pie pan.
- In a large bowl mix together all the dry crust ingredients (coconut flour and Lankanto Monkfruit).
- In a separate smaller bowl mix all the wet crust ingredients (butter, eggs, lemon zest, and vanilla extract). Be sure to melt the butter in the microwave before mixing with the other ingredients.
- Add the dry and wet ingredients into a food processor and blend away. You can mix these by hand, but it will certainly take a lot more work to get it evenly incorporated.
- Grease a 9.5″ Pie Plate with a bit of butter.
- Spread the crust dough evenly in the pie pan and along the side walls to help hold the pie together.
- Bake the crust in the oven for about 10-15 minutes. Do not bake for too long.
- Place on counter and allow to cool down while you prepare the filling.
- In a large bowl (or food processor if you have one), combine all the filling ingredients and mix well.
- Pour the filling mixture into the crust and spread evenly.
- Place in the oven at 350°F and bake for 45 minutes.
- Bring out of the oven and allow to cool on the counter until room temperature.
- For best results place in the refrigerator for a couple of hours before serving. This allows the pie to fully set.
- Serve with whipped cream and enjoy
How to store pumpkin pie:
Store covered in the fridge for up to 3 to 4 days. The longer the pie is in the fridge the softer the crust will grow. This pie doesn’t freeze well.
Try to top the pie with the whipped cream as close to serving as possible. The cream will “weep” the longer it sits on the pie, losing its airy volume.
If you love pumpkin pie as much as we do try this Keto Pumpkin Pie. Is insanely delicious!!
Amount Per Serving
Calories: 294 kcal | Carbohydrates: 12g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 149mg | Sodium: 303mg | Potassium: 162mg | Fiber: 6g | Sugar: 2g | Vitamin A: 9135IU | Vitamin C: 2.4mg | Calcium: 52mg | Iron: 1.4mg