Irresistible Keto Pumpkin Pie Recipe with Almond Flour Crust

The aroma of warm spices and creamy pumpkin filling baking in the oven is enough to make anyone’s mouth water. This irresistible keto pumpkin pie with almond flour crust is everything you love about the classic dessert but without the guilt. It’s the perfect treat for anyone who loves pumpkin pie but prefers a low-carb, gluten-free option. Trust me—you won’t even miss the traditional crust or sugar! This recipe has been a family favorite during the holiday season, and I’m thrilled to share all my tips and tricks to make it foolproof for you.

When I first started my keto journey, I assumed indulgent desserts like pumpkin pie were off the table. But after experimenting with different flours and sweeteners, I came up with this version that has all the cozy fall vibes of the original. The almond flour crust is buttery and flaky, while the pumpkin filling is luscious, creamy, and perfectly spiced. Plus, it’s so simple to whip up that you’ll want to make it year-round—not just for Thanksgiving! Let’s dive into this magical creation.

Why You’ll Love This Recipe

• Low-carb and keto-friendly: With only a fraction of the carbs compared to traditional pumpkin pie, this recipe is perfect for anyone following a keto or low-carb lifestyle.
• Gluten-free: The almond flour crust is naturally gluten-free, making it ideal for those with dietary restrictions.
• Easy to make: No need for complicated techniques or equipment; this pie is straightforward and beginner-friendly.
• Perfect for holidays: Whether it’s Thanksgiving, Christmas, or just a cozy fall evening, this pie steals the show.
• Rich and creamy: The filling is velvety smooth with the perfect balance of pumpkin spice flavors.

What sets this keto pumpkin pie apart is the almond flour crust—a game-changer for anyone who loves the balance of buttery richness with a slight nuttiness. The filling is made with a blend of pumpkin puree and a keto-friendly sweetener, creating that classic fall flavor we all crave. Plus, it’s customizable! You can adjust the spices or swap the sweetener to suit your taste. Trust me, this recipe is a keeper.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that are easy to find and work beautifully together to create a delicious keto pumpkin pie. Here’s what you’ll need:

For the Almond Flour Crust:

• 2 cups almond flour
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 tablespoons granulated erythritol (or your preferred keto sweetener)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Pumpkin Filling:

• 1 can (15 ounces) pumpkin puree
• 3/4 cup granulated erythritol
• 3 large eggs
• 1/2 cup heavy cream
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

These ingredients combine to create a pie that’s rich in flavor and texture—without any grains or refined sugar. And yes, the crust is just as good as it sounds, with a buttery crumble and a hint of nuttiness from the almond flour.

Equipment Needed

Here’s what you’ll need to make this keto pumpkin pie:

• 9-inch pie pan (glass or metal both work well)
• Mixing bowls (medium and large)
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Rolling pin or hands (to flatten the crust)
• Aluminum foil (to prevent the crust from over-browning)

If you don’t have a rolling pin, don’t worry! You can easily press the almond flour crust into the pie pan with your hands—it’s customizable and forgiving. A good pie pan is key for even baking, so I recommend investing in one if you don’t already have it.

Preparation Method

Follow these simple steps to make your irresistible keto pumpkin pie:

1. Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Make the crust: In a medium mixing bowl, combine almond flour, melted butter, egg, erythritol, vanilla extract, and salt. Mix until a dough forms. Press the dough evenly into the bottom and sides of a 9-inch pie pan. (You can use your hands or a rolling pin.) Bake the crust for 10 minutes, then set aside to cool.
3. Prepare the filling: In a large mixing bowl, whisk together the pumpkin puree, erythritol, eggs, heavy cream, pumpkin pie spice, cinnamon, salt, and vanilla extract until smooth.
4. Assemble the pie: Pour the pumpkin filling into the pre-baked almond flour crust, spreading it evenly with a spatula.
5. Bake: Place the pie in the oven and bake for 45-50 minutes, or until the filling is set but slightly jiggly in the center. Check the crust halfway through baking—if it’s browning too quickly, cover the edges with aluminum foil.
6. Cool and serve: Allow the pie to cool completely at room temperature, then transfer to the refrigerator for at least 3 hours to set. Slice and serve chilled or at room temperature.

Cooking Tips & Techniques

Here are some tried-and-true tips for making the best keto pumpkin pie:

• Prevent a soggy crust: Pre-baking the almond flour crust helps it stay firm and flaky once the filling is added.
• Use room-temperature ingredients: This ensures everything blends smoothly for a silky filling.
• Test for doneness: The center of the pie should jiggle slightly but not be liquid when you take it out of the oven.
• Let it cool properly: This pie is best enjoyed after it’s had time to chill in the fridge, allowing the filling to fully set.
• Customize the spices: Love nutmeg or cloves? Feel free to add a pinch for a spicier flavor profile.

Variations & Adaptations

If you’re looking to tailor this recipe to your preferences, here are some ideas:

• Dairy-free option: Swap heavy cream with coconut cream for a dairy-free version.
• Nut-free crust: Use sunflower seed flour instead of almond flour for those with nut allergies.
• Spice it up: Add a pinch of ground ginger or cardamom to the filling for a unique twist.
• Sweetener swap: Replace erythritol with monk fruit sweetener or stevia, depending on your preferred keto sweetener.
• Mini pies: Use a muffin tin to create individual-sized pumpkin pies—perfect for portion control and parties!

Serving & Storage Suggestions

Here’s how to serve and store your keto pumpkin pie:

• Serving: Enjoy this pie chilled or at room temperature. Add a dollop of sugar-free whipped cream or a sprinkle of cinnamon for an extra-special touch.
• Storage: Store leftovers in the refrigerator for up to 5 days. Cover the pie tightly with plastic wrap or place individual slices in airtight containers.
• Freezing: Wrap the pie tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: For a warm slice, heat in the oven at 300°F (150°C) for 10 minutes.

Nutritional Information & Benefits

This keto pumpkin pie is not only delicious but also packed with nutrients:

• Low-carb: With almond flour and keto sweeteners, this recipe is perfect for maintaining ketosis.
• Rich in fiber: Pumpkin puree provides dietary fiber for better digestion.
• Healthy fats: Almond flour and butter contribute heart-healthy fats.
• Gluten-free and grain-free: A great choice for those with dietary restrictions.

Each slice is approximately 6g net carbs, making it a guilt-free indulgence!

Conclusion

This irresistible keto pumpkin pie with almond flour crust is the ultimate dessert for fall and holiday gatherings. It’s easy to make, packed with rich flavors, and perfect for anyone following a keto or gluten-free lifestyle. What I love most about this recipe is how indulgent it feels while still being completely guilt-free—and my family agrees!

If you try this recipe, I’d love to hear how it turned out for you! Leave a comment below and share any creative variations you’ve tried. And don’t forget to pin this recipe for later—it’s one you’ll want to make again and again. Happy baking!

FAQs

Can I use fresh pumpkin instead of canned pumpkin?

Yes! Roast your pumpkin and puree it until smooth. Be sure to drain excess water for the best texture.

What’s the best keto sweetener for this recipe?

Erythritol, monk fruit sweetener, or stevia are great options. Adjust the sweetness to your preference.

Can I make this crustless?

Absolutely! Pour the pumpkin filling directly into a greased pie pan or ramekins and bake as directed.

How do I prevent the crust from burning?

Cover the edges of the crust with aluminum foil halfway through baking to avoid over-browning.

Can I use a different type of flour for the crust?

Coconut flour can work, but you’ll need to adjust the ratios since it absorbs more liquid than almond flour.

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