Keto Pumpkin Pie – Classic Low-Carb Thanksgiving Dessert is a creamy, spiced holiday favorite made with a rich pumpkin custard and buttery almond crust without the sugar or carbs. This Keto Pumpkin Pie – Classic Low-Carb Thanksgiving Dessert recipe delivers warm seasonal flavor, easy prep, and clean keto ingredients perfect for holiday dinners, family gatherings, weight loss, and anyone craving a traditional pumpkin pie that stays fully keto-friendly.
About This Recipe
There are a few things you just can’t skip during Thanksgiving — and pumpkin pie is one of them. This Keto Pumpkin Pie brings all the nostalgic flavors of the holiday table without the sugar spike. You get a buttery almond flour crust, a silky-smooth pumpkin custard filling, and that warm mix of cinnamon, nutmeg, and cloves that instantly smells like November.
What makes this recipe so good is the texture — creamy, not dense. The filling uses heavy cream and eggs for a custard-like consistency, perfectly set yet melt-in-your-mouth soft. A touch of vanilla and brown erythritol (or allulose) adds that deep caramel sweetness that tastes just like traditional pumpkin pie.
The almond flour crust is buttery and slightly crumbly, similar to a shortbread base. It bakes up golden, flaky, and holds its shape beautifully when sliced — no soggy bottoms here. And the best part? You don’t need any fancy ingredients or long chill times. The pie can be made ahead and stored in the fridge for up to four days, making it a total lifesaver during the chaos of Thanksgiving week.
Whether you serve it plain or topped with sugar-free whipped cream, this dessert hits every craving: sweet, spiced, and indulgent. It’s proof that keto desserts don’t have to taste “healthy” — they can be the star of the holiday spread.
If you only make one keto dessert this fall, make it this one. It’s holiday comfort in every single bite.
Why You’ll Love This Recipe
- Classic pumpkin pie flavor with zero sugar
- Creamy, custard-like filling with almond flour crust
- Perfect make-ahead dessert for Thanksgiving
- Gluten-free, grain-free, and low-carb
Ingredients
- For the crust:
- 1 ½ cups almond flour
- ¼ cup melted butter
- 2 tbsp powdered erythritol or allulose
- ½ tsp cinnamon
- Pinch of salt
- For the filling:
- 1 ½ cups pumpkin puree (unsweetened)
- ¾ cup heavy cream
- 3 large eggs
- ⅔ cup brown erythritol (or allulose)
- 1 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- Pinch of salt
Instructions
- Preheat the oven: Set to 175°C (350°F).
- Make the crust: In a bowl, mix almond flour, melted butter, erythritol, cinnamon, and salt until crumbly dough forms.
- Form the crust: Press the dough into a 9-inch pie pan, covering the bottom and sides evenly.
- Prebake: Bake for 10 minutes, then remove and set aside.
- Prepare the filling: In a large bowl, whisk together pumpkin puree, sweetener, eggs, heavy cream, vanilla, and spices until smooth.
- Fill and bake: Pour the filling into the crust. Bake 40–50 minutes, or until the center is mostly set but still slightly wobbly.
- Cool: Let the pie cool at room temperature, then chill at least 3 hours before slicing.
- Serve: Top with sugar-free whipped cream and a sprinkle of cinnamon.
Nutrition (per serving)
- Calories: 285
- Fat: 26 g
- Protein: 7 g
- Total Carbs: 7 g
- Net Carbs: 4 g
- Fiber: 3 g
FAQ
- Can I make this dairy-free?
Yes, use coconut cream instead of heavy cream and coconut oil for the crust. - Can I use canned pumpkin pie filling?
No — it contains sugar. Use plain pumpkin puree only. - Can I use coconut flour instead of almond flour?
Not for this crust; coconut flour absorbs too much moisture. - How long does it last?
Keep covered in the fridge up to 4 days or freeze individual slices for 1 month.
Variations & Substitutions
- Mini pies: Divide into muffin cups and bake 20–25 minutes.
- Crustless version: Pour filling directly into a greased dish and bake as custard.
- Chocolate twist: Add 1 tbsp unsweetened cocoa powder to the filling.
- Maple note: Use a few drops of sugar-free maple syrup for deeper flavor.
Serving Suggestions
- Serve chilled with sugar-free whipped cream or a drizzle of keto caramel sauce. For a festive look, sprinkle with cinnamon or crushed pecans before serving.
Keto Pumpkin Pie – Classic Low-Carb Thanksgiving Dessert
Ingredients
For the crust
- 1 ½ cups almond flour
- ¼ cup melted butter
- 2 tbsp powdered erythritol or allulose
- ½ tsp cinnamon
- Pinch of salt
For the filling
- 1 ½ cups pumpkin puree (unsweetened)
- ¾ cup heavy cream
- 3 large eggs
- ⅔ cup brown erythritol (or allulose)
- 1 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- Pinch of salt
Instructions
- Preheat the oven: Set to 350°F.
- Make the crust: In a bowl, mix almond flour, melted butter, erythritol, cinnamon, and salt until crumbly dough forms.
- Form the crust: Press the dough into a 9-inch pie pan, covering the bottom and sides evenly.
- Prebake: Bake for 10 minutes, then remove and set aside.
- Prepare the filling: In a large bowl, whisk together pumpkin puree, sweetener, eggs, heavy cream, vanilla, and spices until smooth.
- Fill and bake: Pour the filling into the crust. Bake 40–50 minutes, or until the center is mostly set but still slightly wobbly.
- Cool: Let the pie cool at room temperature, then chill at least 3 hours before slicing.
- Serve: Top with sugar-free whipped cream and a sprinkle of cinnamon.
Did you make this recipe?
LeI’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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