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Slice of keto pumpkin pie in low carb coconut flour crust
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5 from 3 votes

The Ultimate Keto Pumpkin Pie

The silkiest, dreamiest keto pumpkin pie EVER. Packed with comforting fall flavors and wrapped up in my perfect flaky low carb crust. Sugar-free Thanksgiving never tasted so good!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American, Keto, low carb
Servings: 12 Slices
Calories: 203.4kcal



  • Make my Coconut Flour Pie Crust (follow the instructions to parbake the crust for 10 minutes at 375° F for 10 minutes in preparation for the pumpkin pie filling).
  • Preheat the oven to 350°F.
  • To a large bowl, add the canned pumpkin puree, allulose, and eggs and whisk to combine. Add the salt, cinnamon, ginger, nutmeg, and cloves and whisk until combined.
  • Add the sugar free maple syrup, heavy cream, and vanilla extract to the pumpkin mixture and whisk until everything is thoroughly incorporated.
  • Pour the pumpkin filling into the parbaked pie crust.
  • Bake the pie for 40-50 minutes at 350° F or just until the center of the filling jiggles as one. Do not overbake.
  • Allow the pie to cool completely. Top with homemade whipped cream or keto friendly vanilla ice cream! Store in the refrigerator.


Serving: 1Slice | Calories: 203.4kcal | Carbohydrates: 8.2g | Protein: 4.2g | Fat: 17.3g | Fiber: 2.8g | Sugar: 2.54g