Keto Pumpkin Pie Recipe | One of THE BEST Keto Thanksgiving Recipes

A slice of pumpkin pie on a plate.

This Keto Pumpkin Pie Recipe has everything you love about classic pumpkin pie, without all of the sugar or carbs that usually come with it. Not to mention, this keto pumpkin pie has a perfectly crisp crust and a rich, smooth filling that's so good it'll have you - and your guests - in disbelief that it's a low carb pie!




1 3/4 Cup blanched almond flour (200g)

Sparse 1/3 cup coconut flour (40g)

1 Large egg, whisked

1 Stick butter melted (113g)

1/2 Teaspoon salt

1/4 Cup (36g) Confectioners Swerve

Pie Filling:

1 Can pumpkin puree (250g)

3/4 Cup coconut cream* (170g)

2 Large eggs

2/3 Cup Confectioners Swerve (100g)

2 Tsp pumpkin pie spice

1/4 Tsp sea salt

1 Tsp pure vanilla extract (optional)


  1. Preheat the oven to 400°F (205°C).
  2. In a large bowl mix together the almond flour, the coconut flour and the Confectioners Swerve with salt. Add the whisked egg and melted butter. Knead the dough into a ball and let sit for 5 minutes.
  3. Press the dough into a 9-inch pie dish using your hands. *If making decorations...put aside and refrigerate some of the dough
  4. Par-bake the crust. Line the dough with parchment paper and fill the plate with dry beans or pie weights. Bake for around 8-10 minutes.
  5. Whisk together all of the ingredients for the filling until smooth.
  6. Reduce the oven temperature to 325°F (163°C).
  7. Cool the crust on the counter for 10 minutes.
  8. Pour the filling into the crust. Gently tap on the counter to release air bubbles.
  9. Bake for around 40 minutes, until the pie is almost set, but still slightly jiggly in the center. 
  10. Bake decorations separately for about 15 min.
  11. Cool completely on the counter, add the decorations, and then refrigerate at least an hour before slicing.
  12. Pie can be refrigerated overnight and for up to several days.


*For the coconut cream, you can substitute it out with the "solids" found in a can coconut milk when it's chilled in the fridge, or 1/2 a cup of heavy cream.

It is more stable with the coconut cream though.

***NOTE: If you scale up the measurements in the recipe cards the grams do not scale up as well. You'll have to do this manually.


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