If you’re craving the cozy flavors of autumn but want to keep it low-carb and guilt-free, this Keto Pumpkin Pie Recipe is an absolute game changer. It captures everything you love about traditional pumpkin pie—the rich, spiced filling, the buttery crust—while cutting out the sugar and carbs that typically weigh you down. With a perfect blend of walnuts, pecans, creamy pumpkin, and just the right touch of monk fruit sweetness, this pie promises to be your new favorite holiday staple or anytime treat that fits right into your keto lifestyle.
Ingredients You’ll Need
Keeping this Keto Pumpkin Pie Recipe simple means each ingredient shines through to create a delicious harmony of flavors and textures. From nuts providing a buttery and crunchy crust to the luscious spiced pumpkin filling, every component is essential for that perfect pie experience.
- 1 cup walnuts: These bring a deep, earthy nuttiness that forms the buttery texture of the crust.
- 1 cup pecans: Pecans add their natural sweetness and crunch to elevate the crust’s flavor.
- 4 tablespoons butter: Essential to bind the nuts and provide that melt-in-your-mouth texture.
- 1 3/4 cup pumpkin puree: The heart of the pie, delivering that rich, creamy pumpkin flavor.
- 1 cup heavy cream: Adds luxurious creaminess to the filling, making each bite silky smooth.
- 2 eggs: These gently set the filling, giving structure without heaviness.
- 2.5 teaspoons pumpkin pie spice: A warm and fragrant blend that spices things up and makes the pie irresistible.
- 1/2 cup monk fruit: A natural, zero-carb sweetener that keeps the pie perfectly sweet without spiking blood sugar.
How to Make Keto Pumpkin Pie Recipe
Step 1: Preheat the Oven
Start by heating your oven to 350ºF so it’s ready for the pie crust. This simple step sets the stage for a beautifully baked crust that will hold the filling perfectly.
Step 2: Prepare the Crust
Combine the walnuts and butter in a food processor, pulsing until the mixture is finely chopped and starts to stick together. Press this mixture evenly into your pie pan. Baking the crust for 15 to 18 minutes until golden gives it a wonderful nutty aroma and the ideal crunch that complements the creamy filling.
Step 3: Make the Filling
In a bowl, whisk together the pumpkin puree, eggs, heavy cream, pumpkin pie spice, salt, and monk fruit until everything is smooth and well blended. This filling is perfectly spiced and luxuriously creamy, setting the stage for that classic pumpkin pie taste you love, without the carbs.
Step 4: Bake the Pie
Pour the filling into the warm pre-baked crust. Bake first at 425ºF for 10 minutes to help the filling set quickly, then lower the heat to 350ºF and continue baking for another 30 minutes. This technique ensures a silky texture with just a slight jiggle in the center.
Step 5: Check for Doneness
Test the pie with a toothpick inserted into the center—it should come out clean, indicating the filling is fully set but still moist. This key step guarantees that smooth, sliceable texture without cracks.
Step 6: Cool Before Serving
Let the pie cool for at least 15 minutes. This resting time allows the filling to firm up beautifully, making it easier to slice and enjoy every perfect bite of this Keto Pumpkin Pie Recipe.
How to Serve Keto Pumpkin Pie Recipe
Garnishes
A dollop of lightly whipped cream makes for a classic topping that enhances the pie’s creaminess. A sprinkle of additional pumpkin pie spice or some toasted pecans on top adds a delightful crunch and a pop of spice, making every slice look as good as it tastes.
Side Dishes
This keto-friendly pie pairs wonderfully with a hot cup of coffee or a spiced chai tea. If you want to keep your meal light, serve it alongside a fresh green salad with a tangy vinaigrette to balance the richness of the pie.
Creative Ways to Present
For an extra special touch, serve individual portions in mini tart pans or ramekins, topped with a mint leaf or a cinnamon stick. Alternatively, create a pumpkin pie parfait by layering crumbled keto crust, pumpkin filling, and whipped cream in clear glasses for a stunning presentation.
Make Ahead and Storage
Storing Leftovers
This Keto Pumpkin Pie Recipe stays fresh in an airtight container in the refrigerator for up to 4 days. Cover it well to prevent it from absorbing any other fridge odors and keep that delicious texture intact.
Freezing
To enjoy keto pumpkin pie later, wrap it tightly in plastic wrap and foil before freezing. It will keep beautifully for up to 2 months. When you’re ready, thaw it overnight in the refrigerator for the best results.
Reheating
Reheat slices gently in a warm oven at 300ºF for about 10 minutes to revive the pie without drying it out. This method keeps the filling smooth and the crust crisp, just like freshly baked.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and helps keep this Keto Pumpkin Pie Recipe quick and convenient without sacrificing flavor or texture.
Is monk fruit the best sweetener to use? Can I substitute it?
Monk fruit is ideal because it’s natural and zero-carb, but you can substitute it with erythritol or stevia blends if you prefer, keeping in mind sweetness levels may vary slightly.
What if I don’t have a food processor for the crust?
You can chop the walnuts and pecans finely by hand or use a blender on pulse mode carefully. The key is to get small, consistent pieces that will bind well with the butter for a sturdy crust.
Can I make this pie dairy-free?
Yes, swap the butter for coconut oil and use canned coconut milk instead of heavy cream to keep it creamy and delicious while fitting a dairy-free keto diet.
How long should the pie cool before serving?
Cooling for at least 15 minutes is important to let the filling set properly. For even better slicing, refrigerate the pie for 1 to 2 hours after it cools to room temperature.
Final Thoughts
This Keto Pumpkin Pie Recipe has quickly become one of those comforting desserts that feels like a hug on a plate—full of warmth, spice, and richness without the carb overload. Whether you’re making it for a holiday gathering or a cozy night in, it’s sure to impress and satisfy. Give it a try and see just how delicious keto dessert can be!
Print
Keto Pumpkin Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Total Time: 1 hour 8 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
This Keto Pumpkin Pie is a rich and creamy low-carb dessert perfect for the fall season or any time you crave a classic pumpkin pie without the sugar and carbs. Made with a nutty walnut-pecan crust and a smooth, spiced pumpkin filling sweetened with monk fruit, this pie is both delicious and keto-friendly.
Ingredients
Crust
- 1 cup walnuts
- 1 cup pecans
- 4 tablespoons butter
Filling
- 1 3/4 cups pumpkin puree
- 1 cup heavy cream
- 2 eggs
- 2.5 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup monk fruit sweetener
Instructions
- Preheat Oven: Preheat your oven to 350ºF to prepare for baking the pie crust.
- Make the Crust: Combine walnuts and butter in a food processor and blend until finely chopped. Press this mixture evenly into the bottom and up the sides of a pie pan. Bake for 15-18 minutes until the crust turns golden and set.
- Prepare the Filling: In a mixing bowl, whisk together pumpkin puree, eggs, heavy cream, pumpkin pie spice, salt, and monk fruit sweetener until the mixture is smooth and fully combined.
- Fill the Crust: Pour the pumpkin filling into the baked crust, spreading it evenly.
- Bake the Pie: Place the pie in the oven at 425ºF and bake for 10 minutes. Then, reduce the temperature to 350ºF and continue baking for an additional 30 minutes until the filling is set.
- Check Doneness: Insert a toothpick into the center of the pie. It should come out clean when the pie is fully baked.
- Cool and Serve: Let the pie cool for at least 15 minutes before slicing to allow it to firm up for easier serving.
Notes
- Use pumpkin puree, not pumpkin pie filling, for best results.
- Monk fruit sweetener keeps the pie keto-friendly and low carb; you can adjust amount to taste.
- Ensure the crust is fully baked before adding filling to prevent sogginess.
- This pie pairs well with whipped cream for an extra indulgence.
- Store leftovers covered in the refrigerator for up to 4 days.
