Keto pumpkin pie is a delightful, low-carb dessert perfect for Thanksgiving, holiday dinners, or any time you want a rich, spiced treat that fits a ketogenic or low-carb lifestyle. This version pairs a flaky, buttery shortcrust pastry with a smooth pumpkin filling spiced with cinnamon, ginger and mixed spice. It’s easy to make with fresh pumpkin puree or store-bought pumpkin puree, and it keeps well in the fridge so you can prepare it ahead of time for gatherings.
For this recipe I used steamed pumpkin that I mashed with a potato masher — fresh pumpkin works beautifully and has better texture and flavour than many canned fillings. If you use fresh pumpkin, remove seeds and stringy bits, steam or roast until very tender, then mash or puree until smooth. If canned pumpkin is available where you live, make sure you are using pure pumpkin puree rather than a pie filling that already contains sugar and spices.
Keto Pumpkin Pie — Key Points
The pastry used here is a simple shortcrust keto pastry made with a generous amount of butter for a flaky, tender crust. It doesn’t contain sweetener, so the crust balances the sweetened pumpkin filling. Resting the pastry in the fridge for at least two hours before rolling helps the dough relax and prevents shrinkage while baking. Use a deep 26 cm (about 10-inch) pie tin if you have one; a standard sloped pie tin will also work but fill to the centre accordingly.
Is pumpkin keto?
Yes — pumpkin can be included in a ketogenic or low-carb diet in moderation. Per 100 g, pumpkin contains roughly 5 g total carbs and about 1 g fibre, making it relatively low in net carbs compared with many other starchy vegetables. As with any ingredient, track portions to fit your daily macros.
Keto Pumpkin Pie Recipe
Keto Pumpkin Pie
Calories: 356 kcal (per serving)
Author: FatForWeightLoss (Aaron Day)
Prep: 20 minutes • Cook: 50 minutes • Total: 1 hour 10 minutes
Serves: 12
Ingredients
- 480 g pure pumpkin puree (about 17 oz)
- 2 eggs
- 100 g erythritol (choose your preferred granular keto sweetener) — about 3.5 oz
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp mixed spice
- 1 1/2 cups heavy whipping cream
- 1/2 tsp salt
- 1 batch shortcrust pastry (see notes below)
Instructions
- Preheat the oven to 200°C (about 390°F).
- In a large mixing bowl, combine the pumpkin puree, eggs, erythritol, cinnamon, ginger, mixed spice, heavy whipping cream and salt. Mix until smooth and evenly spiced.
- Roll out the shortcrust pastry between two sheets of parchment paper. Aim for a circle at least 5 cm (2 inches) larger than your pie tin (this recipe used a 26 cm tin).
- Line the pie tin with the pastry, trim and crimp the edges. Prick the base lightly with a fork. Cover the edges with foil to protect them during baking.
- Blind bake the pastry shell for 20 minutes to set the base and avoid a soggy bottom.
- Reduce oven temperature to 180°C (about 355°F). Pour the pumpkin filling into the pre-baked pastry shell and return to the oven for 40 minutes, or until the filling is set around the edges but still slightly wobbly in the centre.
- Allow the pie to cool completely at room temperature, then chill in the refrigerator for at least 2 hours to fully set before serving.
Notes and Tips
Shortcrust pastry: make a simple low-carb shortcrust using almond flour or a blend of almond and coconut flours, plenty of cold butter and a pinch of salt. Keep ingredients cold, handle the dough briefly, and chill for at least two hours before rolling to make it easier to work with and to keep the crust flaky.
Doneness test: the centre of the pie should be mostly set with a slight jiggle when you remove it from the oven. The residual heat will finish the cooking as it cools. Avoid overbaking to keep the filling creamy.
Serving: serve chilled or at cool room temperature. Top with lightly sweetened whipped cream and a dusting of pumpkin pie spice or extra cinnamon for an attractive finish.
Storage
Store covered in the refrigerator for up to 4–5 days. For longer storage, slice and freeze portions wrapped tightly; thaw in the fridge before serving. Reheat gently in a low oven if you prefer warm slices.
Variations
Adjust spices to taste — add a pinch of nutmeg or cloves for a warmer profile. You can swap erythritol for another keto-friendly sweetener using equivalent sweetness; be mindful of cooling effects and aftertastes. For a nut-free crust, experiment with seed-based crust recipes suitable for low-carb baking.
Nutrition Summary (per serving)
Final Suggestions
This keto pumpkin pie keeps the nostalgia and warming spices of traditional pumpkin pie while fitting a low-carb plan. Make it ahead for holiday entertaining and bring it chilled — it slices cleanly and is always a crowd-pleaser. If you try this recipe, feel free to share your tips and variations for others to enjoy.