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Keto Pumpkin Pie

Keto Pumpkin Pie

Who says that Pumpkin is for Halloween only. usually in a horror movie you can see that a pumpkin is alive and looks like a monster, But don't you know that it has healthy benefits to our body. Pumpkin is a plump, nutritious orange vegetable, and a highly nutrient dense food. It is low in calories but rich in vitamins and minerals, all of which are also in its seeds, leaves, and juices. There are many ways to incorporate pumpkin into desserts, soups, salads, preserves, and even as a substitute for butter. It is best known sources of beta carotene
Prep Time 1 hr
Cook Time 1 hr
Course Dessert
Cuisine Keto Friendly
Servings 6
Calories 244 kcal


  • 1 1/2 c. almond flour
  • 3 tbsp. coconut flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 4 tbsp. melted butter
  • 1 large egg beaten
  • 1 15-oz. can pumpkin puree
  • 1 c. heavy cream
  • 1/2 c. packed keto-friendly brown sugar such as Swerve
  • 3 large eggs beaten
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. kosher salt
  • 1 tsp. pure vanilla extract
  • Whipped cream for serving (optional)


  • Preheat oven to 350°, In a large bowl, mix in all the ingredients almond flour, coconut flour, baking powder, and salt, Add melted butter and egg and stir until a dough forms. In a pie plate press dough evenly and poke with a fork to make holes all over the crust, bake for 10 minutes till lightly brown. In a large bowl mix in together pumpkin, cream, brown sugar, eggs, spices, and vanilla until smooth. Pour pumpkin mixture into par-baked crust. bake until filling slight jiggly and crust is golden for 45 to minutes, let pie cool down for 1 hour then refrigerate till ready to serve, You can put whipped cream if you want.



This Keto Pumpkin Pie is creamy and delicious and help you enjoy your moment.
Made from a gluten free crust which is a great seasonal low carb alternative to the classic flour.