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Keto Pumpkin Pie
4.9 from 60 votes

Keto Pumpkin Pie

This Keto Pumpkin Pie consists of a coconut flour-based crust paired with a creamy filling made from cream cheese, pumpkin puree, eggs, pumpkin pie spice, and sweetened with monk fruit sweetener. The pie delivers traditional pumpkin pie flavors in a low-carb format, with the crust providing a tender, slightly nutty base that complements the rich and spiced pumpkin filling. It is suitable for those seeking a sugar-free pumpkin dessert option.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 8 servings
Calories: 304 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 8 ounce cream cheese
  • 1 3/4 cup pumpkin puree
  • 3/4 cup Monk Fruit Sweetener or sugar-free alternative
  • 5 egg large
  • 3 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons vanilla extract
  • Crust
  • 3/4 cup coconut flour
  • 2 tablespoons Monk Fruit Sweetener or sugar alternative
  • 1/8 teaspoon kosher salt
  • 2 egg room temperature, large
  • 3 tablespoons coconut oil melted and cooled
  • 1 1/2 teaspoons vanilla extract

Instructions

Coconut Pie Crust
    Cup of Yum
  1. Preheat oven to 350 degrees. Lightly grease 8-9 inch pie plate and set aside.
  2. In a medium bowl whisk together coconut flour, sweetener and salt
  3. In a small bowl beat the eggs, coconut oil and vanilla together. Fold into dry ingredients and let sit for a couple of minutes. Mix until dough forms and all ingredients hold together.
  4. Place between to sheets of parchment paper and with a rolling pin flatten to the approximate size of the pie plate.
  5. Remove top sheet of parchment paper and gently flip the crust into the prepared pie plate.
  6. Press into plate and gently pierce the pie crust with a fork.
  7. Bake for approximately 5 minutes to set the crust.
Pumpkin Pie Filling
  1. In a large mixing bowl beat cream cheese with an electric mixer until smooth.
  2. Add the pumpkin puree, pumpkin pie spice and vanilla. Mix well.
  3. Beat in eggs one at a time until all the ingredients are incorporated.
  4. Pour into prepared pie plate and bake for approximately 40 minutes or until the center is not jiggly.
  5. Cool before serving.
  6. Top with whipped cream or pecan halves.

Notes

  • Use full-fat cream cheese for a rich and smooth texture in the pumpkin filling.
  • If using canned pumpkin puree, use the entire 15-ounce can to maintain filling consistency.
  • Pre-baking the coconut flour crust helps it set and avoid sogginess when adding the filling.

Nutrition Information

Serving 1g Calories 304kcal (15%) Carbohydrates 5g (2%) Protein 10g (20%) Fat 19g (29%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 304

% Daily Value*

Serving 1g
Calories 304kcal 15%
Carbohydrates 5g 2%
Protein 10g 20%
Fat 19g 29%

* Percent Daily Values are based on a 2,000 calorie diet.