Keto pumpkin pie is a rich, comforting dessert that fits beautifully into a low carb lifestyle. It is especially popular for Thanksgiving, but it is just as lovely for any family dinner, weekend baking session, or holiday table where you want a keto friendly dessert that still feels classic and indulgent.
This keto pumpkin pie is sweet, warmly spiced, creamy in the centre, and finished with a buttery shortcrust pastry that tastes far more traditional than you might expect from a low carb pie crust. The filling is smooth and gently aromatic, while the pastry adds the flaky texture that makes pumpkin pie so satisfying.
When making keto pumpkin pie, it is important to use pure pumpkin puree rather than canned pumpkin pie filling. Pumpkin pie filling is usually already sweetened and spiced, which can make it unsuitable for a ketogenic or low carb diet. Pure pumpkin puree gives you full control over the sweetener, spices, texture, and overall flavour.
If canned pumpkin puree is not easy to find where you live, you can make your own with cooked pumpkin. In Australia, canned pumpkin is not always common, so steamed pumpkin works well. Simply steam the pumpkin until soft, then mash it thoroughly with a potato masher until it becomes smooth enough to use in the filling.
The crust is a major part of what makes this keto pumpkin pie so good. A simple keto shortcrust pastry made with plenty of butter gives the pie a flaky, tender base without needing added sugar. Because the filling is already sweetened, the pastry does not need to be sweet. This keeps the flavour balanced and allows the pumpkin and spices to shine.
One of the most important steps is letting the keto shortcrust pastry rest long enough before rolling it out. Chilling the pastry for about 2 hours helps it firm up, making it easier to handle and less likely to break. It also improves the final texture, giving the baked crust a better structure and a more delicate bite.
The pie tin used for this recipe is 26 cm wide and relatively deep. A standard pie tin with sloped edges can also be used, but you may need to adjust how much filling you add depending on the depth of your dish. The goal is to fill the crust generously without overfilling it.
For the best result, serve this keto pumpkin pie chilled with a spoonful of whipped cream. A light sprinkle of cinnamon, ginger, mixed spice, or pumpkin pie spice over the top makes it look beautiful and adds extra warmth to each slice. If pumpkin spice mix is not available where you live, mixed spice with ginger makes a simple and effective substitute.
Is pumpkin keto?
Yes, pumpkin can fit into a keto diet when used in sensible portions. Pumpkin is relatively low in net carbs compared with many other starchy vegetables. Per 100 g, pumpkin contains about 5 g of total carbohydrates and around 1 g of fibre. That makes it suitable for many ketogenic and low carb meal plans, especially in recipes like this keto pumpkin pie where the servings are divided into slices.
As with any keto dessert, portion size matters. This pie is made with low carb sweetener and a keto shortcrust pastry, but it is still a rich dessert containing cream, eggs, pumpkin, and butter-based pastry. Enjoying one slice as part of your overall macros can make it a satisfying seasonal treat without feeling like you are missing out.
If you make this recipe, you can adjust the spices slightly to suit your taste. Add a little more ginger for a sharper flavour, increase the cinnamon for extra warmth, or keep the mixed spice balanced for a classic pumpkin pie taste. Letting the pie cool completely before chilling is also important because it helps the filling set properly and makes the slices cleaner when served.
Recipe
Keto Pumpkin Pie
This keto pumpkin pie is a creamy, spiced, low carb dessert made with pure pumpkin puree, eggs, heavy whipping cream, erythritol, and a buttery keto shortcrust pastry. It is ideal for Thanksgiving, holiday meals, or anyone looking for a sugar-free pumpkin pie option.
Ingredients
- 480 g pure pumpkin puree 17 oz
- 2 eggs
- 100 g erythritol 3.5 oz
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp mixed spice
- 1 1/2 cups heavy whipping cream
- 1/2 tsp salt
- 1 batch keto shortcrust pastry
Instructions
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In a large mixing bowl, combine the pumpkin puree, eggs, erythritol, cinnamon, ginger, mixed spice, heavy whipping cream, and salt. Mix until the filling is smooth and evenly blended.
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Preheat the oven to 200°C or 390°F.
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Roll out the full batch of shortcrust pastry between two sheets of parchment paper. Aim for a circle at least 5 cm or 2 inches wider than a 26 cm pie tin.
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Carefully place the pastry into the pie tin, press it gently into the base and sides, and crimp the edges with your fingers.
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Use a fork to prick holes in the base. Cover the edges with aluminium foil to help prevent burning, then blind bake the crust for 20 minutes.
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Pour the pumpkin filling into the prepared pastry shell. Reduce the oven temperature to 180°C or 355°F and bake for 40 minutes.
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Allow the pie to cool completely, then refrigerate it for 2 hours before slicing and serving.
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