How to Make Pumpkin Pie Keto Friendly
Finding keto-friendly and low-carb food items to eat during the holiday season can be a little tricky. On the one hand, you don’t want to feel like you are being deprived of any of the goodness and sweets, but on the other hand, you don’t want to eat off-plan the entire month since there is pumpkin goodness everywhere. Trust me; I get it.
This is where this amazing low-carb pumpkin pie comes into play. Now, it’s totally possible to have your slice of pie and rest easy knowing that you are still following along with your healthy lifestyle and it is gluten-free.
I couldn’t be happier with the outcome of this recipe, and I hope that you and your taste buds will agree as well! (If you love this Keto Pumpkin Pie recipe, you’ll want to check out my Keto Pumpkin Bread recipe, too!
This Keto Pumpkin Pie recipe will create one amazing dessert with eight delicious slices to share.
Keto Pumpkin Pie Ingredients:
This low-carb pumpkin pie filling is not only delicious, but it is keto-friendly, which makes it even better. Everyone has had regular pumpkin pie, right? This pumpkin pie is packed full of a delicious pumpkin fluff filling with a tasty pecan crust.
- Lily’s Chocolate Chips — If you’ve never tasted pumpkin pie and chocolate together, this is your sign to try it! I used Lily’s chocolate chips to garnish each slice of keto pumpkin pie and add a hint of chocolatey goodness.
- Lakanto Monkfruit Classic & Lakanto Monkfruit Powdered — You need both a granulated and powdered keto sweetener option for this recipe. I like using Lakanto Monkfruit, but you can use Swerve instead!
- Canned Pumpkin puree — Look for 100% pumpkin at the grocery store, not pumpkin pie filling. The pie filling is full of sugar and definitely not Keto.
- Pumpkin pie spice — These days, you can find pumpkin pie spice at most grocery stores. It’s what gives this pie its signature blend of flavors that you know and love. It is made from the following spices: cinnamon, nutmeg, allspice, ginger, and ground cloves. You can also make homemade pumpkin pie spice.
- Pecans — The easiest way to make a keto pie crust? Use nuts! A simple mix of crushed pecans, butter, and a hint of sugar wonderfully mimics a regular pie crust without all the carbs.
How to Make Keto Pumpkin Pie:
Below you’ll find a step-by-step pictorial for those who are visual learners. Make sure to scroll to the bottom of the post for the full recipe with the complete printable recipe with detailed measurements of ingredients and instructions.
Step 1: First, make the filling! Whip the heavy cream until it forms stiff peaks in a medium mixing bowl, then set aside. Step 2: In a separate bowl, add the softened cream cheese, pumpkin puree, pumpkin pie spice, vanilla, and Lakanto Monkfruit Powdered. Then, mix on medium speed until smooth.
Tip: The great thing about this crust is that you can use it for many other pies as well. Check out this super simple recipe for my Easy & Delicious Strawberry Keto Pie!
Step 7: Before serving, grate some sugar-free chocolate on top and add a sprinkle of chopped pecans and Lily’s chocolate chips! This is optional, but it makes this keto pumpkin pie extra special. I seriously can’t tell you just how simple this pumpkin pie is to make.
Yum! After one bite, you’ll be hooked. This keto pumpkin pie is a crowd-pleasing twist on the traditional favorite.
Can I use a different nut to make the crust?
I’ve only made this recipe with pecans, as they are lower in net carbs, but you could try walnuts or macadamia nuts.
Pumpkin Puree vs. Pumpkin Pie Filling
Don’t mistake the two as they are not interchangeable. Pumpkin puree contains no other ingredient except pumpkin and is used in many desserts. On the other hand, pumpkin pie filling is made with a combination of mashed cooked pumpkin, sweetener, and spices. Since we avoid regular sugar while eating low carb or keto, make sure not to mistake pumpkin puree with pumpkin pie filling. They are very different because pumpkin puree is keto-friendly and pumpkin pie filling is not.
What other sweeteners can I use in this recipe?
- You can sub Swerve Confectioners for the Lakanto Monkfruit Powdered, and Swerve Granular can be subbed for Lakanto Monkfruit Classic.
- Confectioners Erythritol can be subbed for the Lakanto Monkfruit Powdered, and Erythritol can be subbed for Lakanto Monkfruit Classic.
- Besti Monk Fruit Sweetener with Allulose Powedered can be subbed for Lakanto Monkfruit Powdered, and Besti Monk Fruit Sweetener with Allulose Crystallized can be subbed for Lakanto Monkfruit Classic.
Tip: I don’t personally use stevia in keto dessert recipes as I find it to be quite bitter
Can I alter how much sweetener I use to suit my taste?
Absolutely! The longer I follow a low-carb way of life, the less sweetener I need. Feel free to reduce the amount to taste if you are more sensitive to sweeteners.
Can I substitute fresh homemade pumpkin puree for canned?
Yes, you can make fresh pumpkin puree. You would use the same amount as the recipe calls for using canned pumpkin puree. You may have to drain excess moisture from the pumpkin filling made from scratch.
More Keto Pumpkin Recipes:
- Top 3 Low Carb Pumpkin recipes
- Keto Pumpkin Pancakes
- Low Carb Pumpkin Crisp
- Keto Pumpkin Bars
- Keto Pumpkin Cake with Crunchy Streusel Topping
- Low Carb Pumpkin Muffins with a Cream Cheese Swirl
Easy Keto Holiday Recipes:
- Baked Keto Ham with Sugar-Free Glaze
- Best Keto Green Bean Casserole
- Keto Cauliflower Mac N Cheese Casserole
More Keto Lifestyle Tips
If you are at the beginning of your Keto lifestyle journey, don’t fret! There are a ton of great resources out there that can help guide you and answer any questions. Amazon has several excellent books that could be an excellent resource for you here.
Don’t Miss Any New Recipes.
If you aren’t already following my Easy Keto/Low Carb Recipe Page on Facebook, where I post all my new recipes, you can join me here and follow me on Pinterest here. Amazon has several excellent books you may want to check out here.
Keto Pumpkin Pie
For the Pie Filling
For the Crust
- 1 cup pecans, crushed
- 2 tbsp butter, melted
- 1 tsp Lakanto Monkfruit Classic
For the Pie Filling
- Whip heavy whipping cream until it forms stiff peaks in a medium mixing bowl, then set aside.
- In a separate bowl, add softened cream cheese, pumpkin puree, pumpkin pie spice, vanilla, and Lakanto Monkfruit Powdered, then mix on medium speed until smooth.
- Add the cream cheese mixture to the whipped cream and mix on medium speed until fluffy.
- Grate chocolate shavings on top.
- Optional: Add pecans and Lily's Chocolate Chips
For the Crust:
- Preheat oven to 350 degrees. Crush pecans finely.
- Add butter and Lakanto Monkfruit Classic to crushed pecans and mix thoroughly. I added the ingredients to my mini processor and pulsed until all of the ingredients were combined.
- Grease a pie pan, then add crust mixture.
- Grease the back of a spoon and use it to carefully smooth the pecan mixture in the bottom of the pie pan and up the sides.
- Bake for 10 minutes and allow to cool.
For the Pie:
- Pour filling into pecan crust and freeze for 1 to 2 hours before serving to set up. (You may store pie in the fridge and pop in the freezer for about an hour or two before serving.)