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Homemade Low Carb Keto Pumpin Pie Recipe

Low Carb Keto Pumpkin Pie Recipe

Course Dessert
Keyword gluten free, Keto, low carb, Pumpkin Pie, sugar free
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 Slices
Calories 294kcal



  • 2 eggs
  • 1 cup Heavy cream
  • 1 can Canned Pure Pumpkin
  • 1/4 cup Lakanto Monkfruit natural sweetener
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/2 tsp Ginger
  • 1/4 tsp Cloves
  • 1 tsp Vanilla Extract


  • 2 Eggs
  • 7 tbsp Butter grass fed
  • 3/4 cup Coconut flour
  • 1/4 cup Lakanto Monkfruit natural sweetener
  • 2 tsp Vanilla Extract


To Make the Crust

  • Preheat oven to 350°F
  • In a large bowl mix together all the dry crust ingredients (coconut flour and Lankanto Monkfruit).
  • In a separate smaller bowl mix all the wet crust ingredients (butter, eggs and vanilla extract). Be sure to melt the butter in the microwave before mixing with the other ingredients.
  • Add the dry and wet ingredients into a food processor and blend away. You can mix these by hand, but it will certainly take a lot more work to get it evenly incorporated.
  • Grease a 9.5" Pie Plate with a bit of butter.
  • Spread the crust dough evenly in the pie pan and along the side walls to help hold the pie together. 
  • Bake the crust in the oven for about 10-15 minutes. Do not bake for too long.
  • Place on counter and allow to cool down while you prepare the filling.

To Make the Filling

  • In a large bowl (or food processor if you have one), combine all the filling ingredients and mix well.
  • Pour the filling mixture into the crust and spread evenly.

Time to Bake

  • Place in the oven at 350°F and bake for 45 minutes.
  • Bring out of the oven and allow to cool on counter until room temperature.
  • For best results place in the refrigerator for a couple of hours before serving. This allows the pie to fully set. 
  • Serve with whipped cream and enjoy :)