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Keto Pumpkin Pie - A Cozy, Low-Carb Classic

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 2 cups almond flour (fine blanched)
  • 3 tablespoons coconut flour
  • 3 tablespoons granulated erythritol or allulose (or a 1:1 keto sweetener)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 6 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the filling: 1 can (15 ounces) pumpkin puree (plain, not pumpkin pie mix)
  • 3/4 cup granulated erythritol or allulose (or a 1:1 blend)
  • 1/2 cup heavy cream
  • 1/2 cup unsweetened almond milk (or coconut milk from a carton)
  • 3 large eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional, but lovely)
  • 1/4 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • To serve (optional): Lightly sweetened whipped cream (use powdered keto sweetener)
  • A dusting of cinnamon

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
  2. Mix the crust: In a bowl, combine almond flour, coconut flour, sweetener, cinnamon, and salt. Stir in melted butter, egg, and vanilla until the mixture forms a soft dough that holds together when pressed.
  3. Press and par-bake: Press the dough evenly into the pie dish across the bottom and up the sides. Prick the bottom a few times with a fork. Bake for 10–12 minutes until just starting to set and lightly golden at the edges. Set aside to cool slightly.
  4. Make the filling: In a large bowl, whisk pumpkin puree, sweetener, heavy cream, almond milk, eggs, spices, salt, and vanilla. Whisk until smooth and well combined. The mixture should be pourable and silky.
  5. Fill the crust: Pour the filling into the warm crust. Tap the dish gently on the counter to release any bubbles.
  6. Bake: Reduce oven temperature to 325°F (165°C). Bake for 45–60 minutes, or until the edges are set and the center still has a gentle jiggle. If the crust starts to brown too fast, tent the edges with foil.
  7. Cool completely: Remove from the oven and cool on a rack for at least 2 hours. The pie will finish setting as it cools.
  8. Chill before slicing: For the cleanest slices and best texture, refrigerate at least 3–4 hours, or overnight.
  9. Serve: Slice and top with lightly sweetened whipped cream and a pinch of cinnamon if you like.

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