5 Minute Keto Pumpkin Pie | Healthy, Gluten Free, & No Sugar Added

Pumpkin pie on a white plate. There's a blue napkin next to the plate.

5 from 2 reviews

This keto pumpkin pie takes just 5 minutes to make, and there's no oven needed! The crust is tender and buttery, and the filling is super smooth and filled with cinnamon pumpkin flavors. Plus, this sugar free pumpkin pie is one of the best easy keto fall desserts you can make!


Pie crust:

2 Tbsps (28g) salted butter, melted

1/2 Cup (56g) blanched almond flour (I toasted mine)

3 Tbsps (24g) confectioners swerve

Pinch of cinnamon

Pinch of salt

Sugar free filling:

1/2 Cup (120g) pure pumpkin

1 1/2 Tbsps (10g) Vanilla Protein Powder (I like to use a whey casein mix)

1/2 Tsp (2g) vanilla extract

3 Tbsps (25g) Confectioners Swerve

1/2 Tsp pumpkin pie spice

Pinch of salt


  1. Add all of the crust ingredients to a medium-sized bowl, and mix until crumbly. Once crumbly, use your hands to form a ball of dough.
  2. Then coat a 4-inch bowl with baking spray and add the dough to the bowl. Use your fingers to press the dough out into the shape of a pie crust - it's ok if it's a little crumbly as you do this.
  3. Microwave the crust in 3, 30-second intervals, and then freeze the crust while you make the filling.
  4. Now, in a small bowl, add all of the filling ingredients. Mix them until they're well combined, and then pour the filling into the crust.
  5. Eat the pie straight out of the bowl, or freeze it for 10-15 minutes to let the flavors develop even further.
  6. Store in the refrigerator. 


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