Guilt free Keto, Sugar-Free Pumpkin Pie Recipe

This Keto Pumpkin Pie has all the flavors of a traditional pumpkin pie but is made with a gluten free pie crust and a delicious sugar free, low carb pumpkin custard filling, which  is perfect if you need a healthy sugar free and keto dessert for the holidays

It’s incredibly delicious, completely sugar free, gluten free and fits into a low carb keto diet. It can also easily be made dairy-free by swapping out the ghee with vegan butter.

I felt so guilty when I made  my keto Pecan Pie for Thanksgiving dinner -not because of the calories but for leaving behind the alternative of enjoying Pumpkin season-; that when I was in the supermarket I realized it’s a shame not to prepare treats and dessert with the amazing texture, flavor and nutrition value that pumpkin adds to any dish.

Keto Pumpkin lovers this recipe is for you! 

  • Special tips for the most awesome Pumpkin Pie
  • Chill your pie dough before rolling
  • Partially bake the crust
  • Bring your eggs to room temperature for the filling
  • Allow the pie to cool completely before serving
  • For the Pumpkin Puree: be sure to use pure sugar free canned pumpkin puree or homemade fresh pumpkin puree by roasting your own sugar pumpkins.
  • If you don’t have Coconut Cream You could also use the thick part of full-fat canned coconut milk.
  • Powdered monk fruit sweetener:  I use my own blend of Allulose and Monk fruit but feel free to use the your favorite sweetener
  • Doesn’t have Pumpkin Pie Spice: not to worry, just combine cinnamon, nutmeg, cloves and ginger.

Easy ha? Yes even easier than the Pecan Pie, And still delicious!

Classic pumpkin pie recipes are typically made with a combination of all purpose flour, brown sugar, evaporated milk, butter and heavy cream. Since we wanted to keep this low carb pumpkin pie grain-free, you’re going to need:




  • 1 can or 15 oz of baked pumpkin or pure pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup canned coconut cream
  • 2 tablespoons pumpkin seed butter , (can also sub with almond butter)
  • 1/3 cup powdered monk fruit sweetener (or more if you like it sweeter) 
  • 1 1/2 teaspoons pure vanilla extract
  • ¼ teaspoon fine grain sea salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 2 eggs

Instructions For the crust

  1. Combine the Chocolate Chip Cookie mix, salt, butter and coconut oil in a food processor and pulse / process until large pea sized crumbs appear. Add the egg, then pulse again, until dough forms and comes together. 
  2. Gather the dough into a ball and wrap in plastic wrap. Chill dough ball in the refrigerator for at least 15 minutes, or up to 2 days.
  3. Once the dough is ready, spread dough all over a regular 9-inch pie dish until walls are also covered, you can also roll dough between two sheets of parchment paper into a large circle big enough to cover the pie dish.
  4. press into the bottom and the sides of the pan. Trim & flute edges and use any leftovers for cutting out festive shapes, if desired. Carefully pierce holes in the surface using a fork to prevent bubbling and place the pan in the freezer while you preheat the oven and you're ready to prepare the filling.

Make the Filling:



  • Preheat the oven to 325°F. Bake the crust for 15 minutes or until very light golden brown around the edges. Remove from the oven and set aside to cool.




  • Add all the ingredients for the filling into a blender and blend until smooth and combined. Pour and spread the filling into the par-baked pie crust.




  • Cover the crust edges with a pie shield or aluminum foil to prevent burning. Bake for 35-45 minutes or until center is nearly set (still a bit jiggly) and crust is deep golden brown.
  • Allow to cool completely at room temperature for at least 2 hours. Top with coconut whipped cream and a sprinkle of cinnamon, if desired. If making ahead, wrap and store in the refrigerator for up to 2 days.