Keto-Friendly Pumpkin Pie

Last updated: June 2026 · 2 min read

Few desserts beat a slice of pumpkin pie after Thanksgiving dinner. A traditional slice can carry around [320 calories and 30g of sugar] — but with a few simple swaps, this keto version delivers the same warm, spiced flavor at just 4g net carbs per slice. Here's how to make it.

Serves 12  |  Prep [15 min]  |  Cook [1 hr]  |  Total [1 hr, 15 mins]

Ingredients

For the crust

• 1½ cups almond flour
• 3 tbsp coconut flour
• ¼ tsp baking powder
• ¼ tsp kosher salt
• 4 tbsp butter, melted
• 1 large egg, beaten

For the filling

• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• ½ cup packed keto-friendly brown sugar (such as Swerve)
• 3 large eggs, beaten
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp kosher salt
• 1 tsp pure vanilla extract
• Whipped cream, for serving (optional)

Directions

1. Preheat the oven to 350°F. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Add the melted butter and egg, and stir until a dough forms.
2. Press the dough evenly into a 9″ pie plate. Poke holes all over the crust with a fork, then bake until lightly golden, about 10 minutes.
3. In a clean bowl, whisk the pumpkin, cream, brown sugar, eggs, spices, and vanilla until smooth. Pour the filling into the par-baked crust.
4. Bake until the filling is slightly jiggly in the center and the crust is golden, 45 to 50 minutes.
5. Turn off the oven and prop the door open. Let the pie cool in the oven for 1 hour, then refrigerate until ready to serve.
6. Slice, top with whipped cream if you like, and enjoy.